Pisto con huevos

4 steps · 44 min total

1. 01

   Cook the Onions and Garlic

   In a large flameproof casserole or a cast-iron skillet, warm the 2 tablespoons of olive oil over low heat. Add the sliced onions and a pinch of salt, then cover and cook gently for about 15 minutes, stirring occasionally, until they're soft and translucent. Stir in the 4 chopped garlic cloves and cook for another 2 minutes, until fragrant.
2. 02

   Add the Peppers

   Add the 5 chopped mixed peppers to the skillet. Cover and cook over medium heat for about 5 minutes, stirring every so often, until the peppers are just tender.
3. 03

   Simmer Vegetables and Tomatoes

   Stir in the 1 teaspoon of oregano, fresh thyme sprigs, and 4 bay leaves, along with some black pepper and a little more salt, if you think it needs it. Add the 2 chopped courgettes and 1 chopped aubergine, mixing well to combine everything. Cover and cook over medium heat for 10 minutes. Finally, stir in the 4 large chopped tomatoes, cover again, and let it simmer for another 20 minutes, stirring occasionally, until the vegetables are very soft and the sauce has thickened slightly.
4. 04

   Cook the Eggs

   Carefully crack the 4 large eggs directly over the simmering pisto, being gentle so the yolks stay intact. Continue to cook on medium heat for 5–6 minutes, until the egg whites are set but the yolks are still a little soft. Scatter with a handful of fresh parsley just before serving.