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Braised summer vegetable pisto with emerald sauce & fried egg
- 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:View on BBC Good Food
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