Pisto con huevos

Ingredients

• 2 tbsp Olive Oil
• 2 Onion
• 4 Garlic Clove, Chopped
• 5 Mixed peppers
• 1 tsp Oregano
• Thyme (sprigs of fresh)
• 4 Bay Leaves, leaves
• 2 Courgettes, chopped
• 1 Aubergine, chopped
• 4 Tomato, large
• 4 Egg, large
• Parsley (handful)

Method

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