For the pisto, heat the oil in a deep
frying pan and add the onion. Fry for a
few mins, add garlic, then cook for a few
mins more. Add the peppers and cook
over a medium heat for 5 mins. Now add
the tomatoes, the bay and courgettes and
cook for about 30 mins, seasoning well.
Meanwhile, make the sauce. Drop the
parsley in a pan of boiling water and cook
for 1 min. Drain and immediately run under
a cold tap, then shake off excess water.
Put the garlic in a pan of cold water, bring
to the boil, then drain and repeat with a
fresh batch of water (this gets rid of the
garlic’s strength). Add stock and simmer
until the garlic is soft and the liquid syrupy.
Purée with the parsley until smooth. Season.
For the eggs, add a glug of olive oil to a
pan. When smoking hot, crack in the eggs
– they will splutter but go deliciously crisp
at the edges. Serve the pisto on toast,
topped with egg, drizzled in the sauce.