Pisto con Huevos

Ingredients

• 6 tbsp Extra Virgin Olive Oil
• 1 pcs Onion
• 1 pcs Green Bell Pepper
• 1 pcs Red Bell Pepper
• 3 pcs Garlic
• 1 tbsp Tomato Paste
• 0.5 tsp Smoked Paprika
• 400 g Tomatoes
• 1 pcs Zucchini
• 1 pcs Bay Leaves
• 0.5 tsp Black Pepper
• 2 pcs Eggs
• 2 tbsp Parsley
• 0.5 pcs Lemon
• 2.5 tsp Kosher Salt

Method

1. Finely dice {onion}, {green_bell_pepper}, {red_bell_pepper}, {zucchini}, and {tomatoes}; mince {garlic} so the vegetables cook evenly and melt into a rustic sauce.
2. Heat {extra_virgin_olive_oil} in a wide skillet over medium heat. Add {onion} with a pinch of {kosher_salt} and sweat for several minutes until softened and translucent, then add {green_bell_pepper} and {red_bell_pepper} with another light seasoning of {kosher_salt}; cook until sweet, tender, and lightly golden.
3. Stir in {garlic} and cook briefly until fragrant. Add {tomato_paste} and {smoked_paprika}, blooming them in the oil until brick red and aromatic so the flavor deepens without scorching. Fold in {tomatoes}, {zucchini}, and {bay_leaves}, season with {black_pepper} and more {kosher_salt}, then cook over medium-low heat until the mixture turns thick, jammy, and glossy.
4. Heat a little {extra_virgin_olive_oil} in a nonstick skillet over medium-low heat. Crack in {eggs}, season with a pinch of {kosher_salt}, and fry gently until the whites are set but the yolks stay soft and fluid.
5. Discard {bay_leaves} from the pisto and taste, adjusting with {kosher_salt} if needed. Spoon the hot pisto into shallow bowls, top with the fried {eggs}, scatter over {parsley}, squeeze over {lemon}, and finish with a light drizzle of {extra_virgin_olive_oil} for brightness.