Pisto con huevos

Ingredients

• 2 tblsp Olive Oil
• 2 Onion
• 4 Chopped Garlic Clove
• 5 Mixed peppers
• 1 teaspoon Oregano
• Sprigs of fresh Thyme
• 4 leaves Bay Leaves
• 2 chopped Courgettes
• 1 chopped Aubergine
• 4 large Tomato
• 4 large Egg
• Handful Parsley

Instructions

1. Heat the olive oil in a large flameproof casserole or heavy-based frying pan over low heat. Add the onions with a pinch of salt, cover and cook gently for about 15 minutes, stirring occasionally, until softened. Stir in the garlic and cook for a further 2 minutes.
2. Add the peppers, increase the heat to medium, cover and cook for around 5 minutes, stirring from time to time, until just tender.
3. Stir in the oregano, thyme sprigs, bay leaves, black pepper and a little extra salt if needed. Add the courgettes and aubergine, mix well and cook covered over medium heat for about 10 minutes.
4. Add the tomatoes, cover again and cook for around 20 minutes, stirring occasionally, until the vegetables form a thick, rich stew.
5. Carefully crack the eggs over the pisto, keeping the yolks intact. Cook over medium heat for 5–6 minutes until the whites are set and the yolks are still slightly soft. Scatter with parsley and serve immediately.

instructions_source: editorial-classic