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
step 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.
step 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.
step 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.
step 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