mediterranean · 0 min · serves 4

Pisto con huevos

Ingredients

• 2 tbsp olive oil
• 2 onion_unit onion
• 4 cloves garlic
• 5 bell_pepper_unit bell pepper
• 1 tsp dried oregano
• 1 thyme_unit dried thyme
• 4 bay leaf
• 2 zucchini_unit zucchini
• 1 eggplant_unit eggplant
• 4 tomato_unit tomato
• 4 eggs egg
• 1 parsley_unit parsley

Method

1. step 1
2. 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.
3. step 2
4. 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. step 3
6. 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.
7. step 4
8. 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