Pisto Manchego con Huevos (La Mancha Vegetable Stew with Fried Eggs)

• 5 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 ¼ tsp Fine sea salt
• 1 medium Red pepper
• 1 medium Green pepper
• 1 large Courgette
• 2 cloves Garlic
• 1 tsp Sweet paprika
• 500 g Tomato, ripe
• 4 Egg

1. Heat 3 tbsp of the olive oil in a large frying pan over a medium heat. Finely chop the onion, add it to the pan with 0.75 tsp of the fine sea salt, and cook for 8 to 10 minutes until soft and translucent.
2. Dice the red pepper and green pepper, then add to the pan and cook for 8 minutes, stirring often, until starting to soften. Dice the courgette and add it in, cooking for 5 minutes so it begins to turn tender.
3. Finely chop the garlic and stir it in for 30 seconds until fragrant. Add the sweet paprika and stir for 10 seconds so it blooms in the oil.
4. Grate the tomatoes on the coarse side of a grater into a bowl, discarding the skins, then stir the pulp into the pan. Simmer gently, uncovered, for 18 to 22 minutes, stirring now and then, until thick, jammy, and the oil begins to separate at the edges; season with the remaining salt.
5. Make 4 small wells in the pisto and crack an egg into each one. Drizzle over the remaining 2 tbsp olive oil, cover, and cook on a low heat for 4 to 6 minutes until the whites are set but the yolks are still runny.
6. Remove from the heat and let it stand for 2 minutes so the eggs finish setting gently. Serve straight from the pan while the yolks are still soft.

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