Pisto

Directions

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.