Braised Summer Vegetable Pisto with Emerald Sauce & Fried Egg Recipe

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes.

Add the red bell pepper, zucchini, and eggplant to the skillet. Cook for another 5 minutes, stirring occasionally.

Stir in the cherry tomatoes, smoked paprika, cumin, salt, and pepper. Cook for an additional 2 minutes.

Pour in the vegetable broth, reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.

Meanwhile, heat a separate non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your desired level of doneness.

To serve, divide the braised vegetable mixture onto four plates. Top each plate with a fried egg and garnish with fresh cilantro. Serve hot.