- olive oil, for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 slices sourdough bread, toasted to serve
For the pisto
- 4 tbsp extra-virgin olive oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- 2 green peppers, diced
- 3 red peppers, diced
- 4 very ripe tomatoes, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 bay leaf
- 4 medium courgettes, diced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
For the emerald sauce
- 1 bunch flat-leaf parsley, leaves picked
- 30 large garlic cloves, (about 2 heads) peeled
- 250ml vegetable stock
For the pisto, heat the oil in a deep frying pan and add the onion. Fry for a few mins, add garlic, then cook for a few mins more. Add the peppers and cook over a medium heat for 5 mins. Now add the tomatoes, the bay and courgettes and cook for about 30 mins, seasoning well.
Meanwhile, make the sauce. Drop the parsley in a pan of boiling water and cook for 1 min. Drain and immediately run under a cold tap, then shake off excess water. Put the garlic in a pan of cold water, bring to the boil, then drain and repeat with a fresh batch of water (this gets rid of the garlic’s strength). Add stock and simmer until the garlic is soft and the liquid syrupy. Purée with the parsley until smooth. Season.
For the eggs, add a glug of olive oil to a pan. When smoking hot, crack in the eggs – they will splutter but go deliciously crisp at the edges. Serve the pisto on toast, topped with egg, drizzled in the sauce.