Pisto con huevos

Pisto con huevos

Ingredients

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

Instructions

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step 1

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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.

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step 2

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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.

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step 3

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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.

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step 4

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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

Video Tutorial