How To Make Braised Summer Vegetable Pisto with Emerald Sauce & Fried Egg
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup vegetable broth
- 4 eggs
- Fresh cilantro, for garnish
Instructions
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes.
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Add the red bell pepper, zucchini, and eggplant to the skillet. Cook for another 5 minutes, stirring occasionally.
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Stir in the cherry tomatoes, smoked paprika, cumin, salt, and pepper. Cook for an additional 2 minutes.
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Pour in the vegetable broth, reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
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Meanwhile, heat a separate non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your desired level of doneness.
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To serve, divide the braised vegetable mixture onto four plates. Top each plate with a fried egg and garnish with fresh cilantro. Serve hot.
Nutrition
- Calories : 250kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 560mg
- Total Carbohydrates : 24g
- Dietary Fiber : 8g
- Sugar : 10g
- Protein : 12g
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