Braised Summer Vegetable Pisto with Emerald Sauce & Fried Egg Recipe
This Braised Summer Vegetable Pisto with Emerald Sauce & Fried Egg is a delicious and wholesome dish, featuring seasonal vegetables braised to perfection and served with a refreshing green sauce and a crispy fried egg on top.
Serving Details
- Serves: 4
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
- 1 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 eggplant, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup vegetable stock
- 1/2 cup fresh basil, chopped (for emerald sauce)
- 1/4 cup olive oil (for emerald sauce)
- 1 tablespoon lemon juice (for emerald sauce)
- 1 tablespoon capers (for emerald sauce)
- 4 eggs (for fried eggs)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
- Add the chopped zucchini, red and yellow bell peppers, and eggplant to the pan. Stir well and cook for 5-7 minutes, allowing the vegetables to start to soften.
- Sprinkle the ground cumin, smoked paprika, salt, and pepper over the vegetables. Stir to combine, then pour in the vegetable stock. Reduce the heat and cover the pan. Let the vegetables braise for 15-20 minutes, or until they are tender and the flavors have melded together.
- While the vegetables are cooking, prepare the emerald sauce. In a small blender or food processor, combine the chopped basil, olive oil, lemon juice, and capers. Blend until smooth and season with salt and pepper to taste. Set aside.
- In a separate frying pan, heat a small amount of oil over medium heat. Crack the eggs into the pan and cook for 2-3 minutes, or until the whites are set and the yolks remain runny. You can cook the eggs longer if you prefer them more well-done.
- To assemble, divide the braised summer vegetables among serving plates. Drizzle with the emerald sauce, and top each portion with a fried egg. Serve immediately and enjoy!
Nutritional Information (Per Serving)
- Calories: 290
- Protein: 10g
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 6g
- Sugar: 9g
FAQs
1. Can I make this dish vegetarian?
Yes, this dish is already vegetarian. You can also make it vegan by omitting the egg and adding a plant-based protein such as tofu or chickpeas.
2. Can I use other vegetables for the pisto?
Absolutely! Feel free to use other seasonal vegetables such as tomatoes, squash, or green beans for variety and personal preference.
3. Can I make the emerald sauce ahead of time?
Yes, the emerald sauce can be made up to 2 days in advance and stored in the fridge. Just give it a good stir before using.
