Poached Eggs with Pisto

Name: Poached Eggs with Pisto
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 eggs; 1 large onion; 1 red bell pepper; 1 green bell pepper; 1 yellow bell pepper; 1 zucchini; 2 tablespoons crushed tomatoes; 2 slices sandwich bread; Salt and pepper; Oil

AlbertoGalicia @magana60

Alicante

Poached eggs (also called escalfados)

AlbertoGalicia @magana60

Alicante

Poached eggs (also called escalfados)

Saved

Ingredients

15 minutes

2 servings

2eggs
1large onion
1red bell pepper
1green bell pepper
1yellow bell pepper
1zucchini
2 tablespoonscrushed tomatoes
2 slicessandwich bread
Salt and pepper
Oil

Saved

Steps

15 minutes

1

Cut the onion, bell peppers, and zucchini into cubes.
2

Heat a drizzle of oil in a skillet. Add the onion and sauté until soft. Add the bell peppers and cook until tender, then add the zucchini and crushed tomatoes. Cook, stirring, until the zucchini is done to your liking. Set aside.
3

Toast the sandwich bread on one side in a skillet. Cut it into your preferred shape (be careful not to burn it). In this recipe, I used a glass to cut it into a round shape.
4

Place the pisto mixture on top of the toasted bread.
5

To poach the eggs, cut a piece of plastic wrap and place it in a small bowl. Drizzle a few drops of oil onto the plastic, crack an egg onto it, and gather the plastic around the egg, tying it into a knot. Place the wrapped egg in boiling water for 5 minutes. Remove, unwrap, and serve.