Pisto Manchego with Fried Eggs

• 1 medium Yellow onion
• 5 tbsp Olive oil
• 1 large Red pepper
• 1 medium Courgette
• 2 cloves Garlic
• 1 tsp Smoked paprika
• 500 g Tomato, ripe
• 2 tsp Sherry vinegar
• 4 Egg

1. Finely chop the onion. Deseed the red pepper and cut it into small dice, then dice the courgette to a similar size.
2. Warm 3 tbsp of the olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes until soft and translucent.
3. Stir in the red pepper and cook for 6 minutes until starting to soften. Add the courgette and cook for 5 minutes, stirring occasionally.
4. Grate in the garlic and cook for 30 seconds until fragrant. Stir in the smoked paprika for 20 seconds so it blooms in the oil.
5. Coarsely grate the tomatoes on a box grater into a bowl, discarding the skins, then tip the pulp and juices into the pan. Simmer gently for 15 to 18 minutes, stirring now and then, until thick, jammy and no watery liquid remains.
6. Stir in the sherry vinegar and cook for 1 minute, then taste and adjust seasoning with salt. Spoon the pisto onto two warm plates, keeping it slightly mounded so the eggs sit neatly on top.
7. Heat the remaining 2 tbsp olive oil in a frying pan over a medium-high heat. Fry the eggs in batches for 2 to 3 minutes until the whites are set with crisp, lacy edges and the yolks are still runny, then slide them onto the pisto and serve straight away.

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