Pisto

Peel and thinly slice the potatoes. (Note: If you are using red or yukon gold potatoes, you can opt to leave the skins on.) 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. Microwave on high for 5-8 minutes, stirring once, until the potatoes are cooked through. Set aside.

While the potatoes are cooking, thinly slice the zucchini/yellow squash. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, along with a pinch of salt, cooking about 5-7 minutes, until tender. Add the cooked potatoes, along with the tomatoes, and stir to combine. Allow to cook over medium heat for about 5 minutes, until heated through. Season with additional salt and pepper to taste.

Fry or poach 1 egg per person. To serve, place some of the pisto on each plate and place a fried/poached egg on top. Serve with crusty bread.