Photo: Joseph Gonzalez
Braised summer vegetable pisto with emerald sauce & fried egg
14 ingredients
45 min + 45 min
Serves 4
openrecipes
Gutsy flavours and bright colours on the plate make this imaginative vegetarian dish a winner for a light weekend lunch
Estimated Nutrition (whole recipe, rough)
824
Calories
26g
Protein
21g
Fat
132g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil , for frying
- 4 eggs
- 4 slices sourdough bread , toasted to serve
- 4 tbsp extra-virgin olive oil
- 1 onion , chopped
- 2 garlic cloves , chopped
- 2 green peppers , diced
- 3 red peppers , diced
- 4 very ripe tomatoes , chopped
- 1 bay leaf
- 4 medium courgettes , diced
- 1 bunch flat-leaf parsley , leaves picked
- 30 large garlic cloves , (about 2 heads) peeled
- 250ml vegetable stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes