Pisto con huevos

Summary

Vegetarian - Spanish

Ingredients

• 4 Egg (large)
  Swaps (2)
• 2 tablespoons Olive oil
• 4 Tomato (large)
  Swaps (1)
• 2 Onion
• 2 Courgette (chopped)
• 4 Garlic Clove (Chopped)
• sprigs Thyme (of fresh)
• 4 leaves Bay Leaf
• handfuls Parsley
• 1 teaspoon Oregano
• 1 Aubergine (chopped)
• 5 Mixed peppers

Instructions

1. 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. 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. 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. 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