Pisto con huevos

Vegetarian · Spanish classic.

Ingredients

• 2 tblsp Olive Oil
• 2 Onion
• 4 Chopped Garlic Clove
• 5 Mixed peppers
• 1 teaspoon Oregano
• Sprigs of fresh Thyme
• 4 leaves Bay Leaves
• 2 chopped Courgettes
• 1 chopped Aubergine
• 4 large Tomato
• 4 large Egg
• Handful Parsley

Method

1. Heat the pan — Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat.
2. Stir — Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally.
3. Stir — Add the garlic and cook for another 2 mins. Next, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so often, until the peppers are just tender.
4. Mix together — Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed.
5. Heat the pan — Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins.
6. Stir — Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
7. Continue cooking — Carefully crack the eggs over the pisto – try not to break the yolks.
8. Heat the pan — Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft, then scatter with parsley before serving

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