Spanishby TheMealDBPisto con huevosKeep screen onSaveShareIngredients2 tblsp Olive Oil2 Onion4 Chopped Garlic Clove5 Mixed peppers1 teaspoon OreganoSprigs of fresh Thyme4 leaves Bay Leaves2 chopped Courgettes1 chopped Aubergine4 large Tomato4 large EggHandful ParsleyStepsStep-by-step0 of 4 done1Heat 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.2Next, 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.3Mix 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.4Carefully 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 servingSource: TheMealDB
