Pisto

• 2 whole Large Red Potatoes (or Medium Russet Potatoes)
• 2 whole Medium Zucchini Or Yellow Squash
• 1 can (14 1/2 Oz. Size) Diced Tomatoes, Drained
• 4 Eggs
• Salt, Pepper And Olive Oil
• Crusty Bread, To Serve

1. Peel and thinly slice the potatoes.
2. (Note: If you are using red or yukon gold potatoes, you can opt to leave the skins on.)
3. In a microwave-safe bowl, toss the potatoes with a generous drizzle of olive oil, a sprinkle of salt and several grinds of fresh black pepper.
4. Microwave on high for 5-8 minutes, stirring once, until the potatoes are cooked through.
5. Set aside.
6. While the potatoes are cooking, thinly slice the zucchini/yellow squash.
7. Heat a tablespoon of olive oil in a large skillet over medium heat.
8. Add the zucchini, along with a pinch of salt, cooking about 5-7 minutes, until tender.
9. Add the cooked potatoes, along with the tomatoes, and stir to combine.
10. Allow to cook over medium heat for about 5 minutes, until heated through.
11. Season with additional salt and pepper to taste.
12. Fry or poach 1 egg per person.
13. To serve, place some of the pisto on each plate and place a fried/poached egg on top.
14. Serve with crusty bread.

red potatoes, zucchini, tomatoes, eggs, salt, crusty bread

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/pisto/ (may not work)