Vegetarian Pisto with Fried Egg (Spanish Vegetable Stew)

• 4 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 large Red pepper
• 1 medium Aubergine
• 1 medium Courgette
• 2 cloves Garlic
• 1 tsp Smoked paprika
• 500 g Tomato, ripe
• 2 Egg
• 200 g Country bread, preferably day-old

1. Prepare the vegetables: finely chop the onion, cut the red pepper into small dice, and cut the aubergine and courgette into 1.5 cm pieces. Finely chop the garlic and roughly grate the tomatoes, discarding the skins if you like.
2. Warm 3 tbsp of the olive oil in a large frying pan over a medium heat. Add the onion and a pinch of salt, then cook for 6 to 8 minutes until soft and sweet but not browned.
3. Stir in the red pepper and cook for 6 minutes until starting to soften. Add the aubergine and cook for 8 to 10 minutes, stirring often, until it begins to collapse and take on colour.
4. Add the courgette and cook for 4 minutes, just to take the raw edge off. Stir in the garlic and smoked paprika and cook for 1 minute until fragrant.
5. Add the tomatoes with a good pinch of salt and bring to a gentle simmer. Turn the heat to low and cook for 15 to 18 minutes, stirring now and then, until the tomatoes have broken down and the vegetables are silky and jammy.
6. While the pisto finishes, toast the country bread. Taste the pisto and adjust the seasoning with a little more salt if needed, then keep it warm on a low heat.
7. Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat. Fry the eggs for 2 to 3 minutes until the whites are set and the edges are crisp, or cover the pan for 30 to 60 seconds if you want the tops set too.
8. Spoon the pisto into bowls and top each with a fried egg. Serve straight away with the toasted country bread for dipping.

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