Jose Pizarro served up tasty Summer Pisto With Manchego and Fried Egg on Sunday Brunch.

The ingredients are: 60ml olive oil, plus extra to fry, 1 aubergine, diced, 1 red onion, finely sliced, 2 cloves garlic, bashed, 2 medium courgettes (green and yellow if you can), chopped, 1 red pepper, chopped, 300 cherry tomatoes, halved, 4 sprigs fresh thyme, Finely grated zest of a lemon, 2 tbsp sherry vinegar, 4 free range eggs and Small handful flat leaf parsley, finely chopped.

For the manchego: 250g manchego, cut into cubes, 2 tbsp plain flour, 1 free range egg, beaten, 100g panko, 300ml olive oil to fry and 1 tbsp honey.

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