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Pisto con huevos

Name: Pisto con huevos
Ingredients: 2 tblsp Olive Oil; 2 Onion; 4 Chopped Garlic Clove; 5 Mixed peppers; 1 teaspoon Oregano; Sprigs of fresh Thyme; 4 leaves Bay Leaves; 2 chopped Courgettes; 1 chopped Aubergine; 4 large Tomato; 4 large Egg; Handful Parsley

Spanish vegetarian dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

2 tblsp Olive Oil
2 Onion
4 Chopped Garlic Clove
5 Mixed peppers
1 teaspoon Oregano
Sprigs of fresh Thyme
4 leaves Bay Leaves
2 chopped Courgettes
1 chopped Aubergine
4 large Tomato
4 large Egg
Handful Parsley

Method

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
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
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
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

Pisto con huevos

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Ingredients

Method

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