Pisto with Eggs
A Spanish vegetarian skillet dish of peppers, courgette and aubergine stewed with tomatoes and topped with eggs.
Steps
- 1
Heat the oil in a large flameproof casserole dish or cast-iron skillet over low heat. Add the onions and a pinch of salt, cover and cook gently for 15 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
- 2
Add the peppers and cook over medium heat, covered, for about 5 minutes, stirring occasionally, until the peppers are just tender.
- 3
Stir in the oregano, thyme, bay leaves, black pepper and a little salt if needed. Add the courgettes and aubergine, mix well, and cook over medium heat, covered, for 10 minutes. Stir in the tomatoes, cover and cook for 20 minutes, stirring occasionally.
- 4
Carefully crack the eggs over the pisto, cook in the sauce over medium heat for 5–6 minutes until the eggs are set but still a little soft, then scatter with parsley and serve.
