Pisto con huevos

Ingredients

• Olive Oil2 tblsp
• Onion2
• Garlic Clove4 Chopped
• Mixed peppers5
• Oregano1 teaspoon
• ThymeSprigs of fresh
• Bay Leaves4 leaves
• Courgettes2 chopped
• Aubergine1 chopped
• Tomato4 large
• Egg4 large
• ParsleyHandful

Instructions

1. 1

   Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.

2. 2

   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.

3. 3

   Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.

4. 4

   Carefully crack the eggs over the pisto – try not to break the yolks. 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