BRAISED SUMMER VEGETABLE PISTO WITH EMERALD SAUCE & FRIED EGG

Braised summer vegetable pisto with emerald sauce & fried egg image

Gutsy flavours and bright colours on the plate make this imaginative vegetarian dish a winner for a light weekend lunch

Provided by Thomasina Miers

Time 1h30m

Number Of Ingredients 14

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Ingredients

olive oil , for frying
4 eggs
4 slices sourdough bread , toasted to serve
4 tbsp extra-virgin olive oil
1 onion , chopped
2 garlic cloves , chopped
2 green peppers , diced
3 red peppers , diced
4 very ripe tomatoes , chopped
1 bay leaf
4 medium courgettes , diced
1 bunch flat-leaf parsley , leaves picked
30 large garlic cloves , (about 2 heads) peeled
250ml vegetable stock

Steps:

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.

Nutrition Facts : Calories 448 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.95 milligram of sodium