Pisto

1. 1

   Peel and thinly slice the potatoes.

2. 2

   (Note: If you are using red or yukon gold potatoes, you can opt to leave the skins on.)

3. 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. 4

   Microwave on high for 5-8 minutes, stirring once, until the potatoes are cooked through.

5. 5

   Set aside.

6. 6

   While the potatoes are cooking, thinly slice the zucchini/yellow squash.

7. 7

   Heat a tablespoon of olive oil in a large skillet over medium heat.

8. 8

   Add the zucchini, along with a pinch of salt, cooking about 5-7 minutes, until tender.

9. 9

   Add the cooked potatoes, along with the tomatoes, and stir to combine.

10. 10

    Allow to cook over medium heat for about 5 minutes, until heated through.

11. 11

    Season with additional salt and pepper to taste.

12. 12

    Fry or poach 1 egg per person.

13. 13

    To serve, place some of the pisto on each plate and place a fried/poached egg on top.

14. 14

    Serve with crusty bread.

No additional tips available.