Pisto con huevos

About This Recipe

Instructions

1. 1

   step 1 Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat.

2. 2

   Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally.

3. 3

   Add the garlic and cook for another 2 mins.

4. 4

   step 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.

5. 5

   step 3 Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed.

6. 6

   Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins.

7. 7

   Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.

8. 8

   step 4 Carefully crack the eggs over the pisto – try not to break the yolks.

9. 9

   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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