Pisto con Huevos

Ingredients

• 2 tbspolive oil
• 2onions
• 4 clovegarlic, chopped
• 5mixed peppers, deseeded and sliced
• 1 tsporegano, dried
• thyme, fresh; a few sprigs
• 4 leafbay leaves
• 2courgette, chopped
• 1aubergine, chopped
• 4tomatoes, large
• 4eggs, large
• parsley, fresh, to garnish
• salt
• black pepper

Method

1. 1

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

2. 2

   Add the peppers, cover and cook over medium heat for about 5 minutes, stirring occasionally, until just tender.

3. 3

   Stir in the oregano, thyme, bay leaves, black pepper and a little salt. Add the courgettes and aubergine, combine well and cook over medium heat, covered, for 10 minutes.

4. 4

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

5. 5

   Crack the eggs carefully over the pisto, trying not to break the yolks. Cook over medium heat for 5–6 minutes until the eggs are cooked through but still slightly soft.

6. 6

   Scatter with fresh parsley and serve directly from the pan.