Pisto with Fried Egg (Spanish Tomato and Courgette Stew)

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

1. Prepare the vegetables: finely chop the yellow onion, dice the red pepper and courgette, and roughly chop the tomatoes. Lightly crush and peel the garlic, then finely chop it.
2. Heat 2 tbsp of the extra virgin olive oil in a large frying pan over a medium heat. Add the onion with a pinch of the fine sea salt and cook for 6 to 8 minutes until softened and translucent.
3. Stir in the red pepper and cook for 5 minutes, then add the courgette and cook for 5 minutes more. Keep the heat at medium so the vegetables soften without taking on too much colour.
4. Add the tomatoes, remaining fine sea salt and the smoked paprika, then stir well. Reduce to a gentle simmer and cook for 15 to 18 minutes, stirring occasionally, until thick, rich and tender.
5. Stir in the garlic and cook for 1 to 2 minutes until fragrant. Taste and adjust with a little more fine sea salt if needed, then keep the pisto warm on a low heat.
6. In a nonstick pan, heat the remaining 2 tbsp extra virgin olive oil over a medium heat. Fry the eggs for 2 to 3 minutes until the whites are set and the edges are lightly crisp, or cook longer if you prefer firmer yolks.
7. Spoon the pisto into two shallow bowls and top each with a fried egg. Serve straight away while the egg is hot and the pisto is glossy.

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