Pisto con huevos

• olive oil↗2 tbsp 2 tbsp
• onions↗2 2

  finely chopped

• garlic cloves↗4 4

  finely chopped

• mixed peppers↗5 5

  chopped into chunks

• dried oregano↗1 heaped tsp 1 heaped tsp
• thyme↗a few a few

  sprigs, leaves picked

• bay leaves↗4 4
• courgettes↗2 2

  chopped into chunks

• aubergine↗1 1

  chopped into chunks

• large tomatoes↗4 4

  roughly chopped

• large eggs↗4 4
• parsley↗½ small pack ½ small pack

  leaves roughly chopped

Step-by-step 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