Pisto con huevos

Ingredients

• Olive Oil — 2 tbsp
• Onion — 2 pcs
• Garlic Clove — 4 pcs
• Mixed peppers — 5 pcs
• Oregano — 1 tsp
• Thyme
• Bay Leaves — 4 pcs
• Courgettes — 2 pcs
• Aubergine — 1 pcs
• Tomato — 4 pcs
• Egg — 4 pcs
• Parsley

Steps

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. 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. 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. 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