Pisto con huevos

5 of 5 a day eggs family friendly fibre folate gluten free healthy iron low calorie low fat pesto con hues spanish summer vegetarian

N/A

Source

Ingredients

2 tbsp olive oil

2 onions , finely chopped

4 garlic cloves , finely chopped

5 mixed peppers , chopped into chunks

1 heaped tsp dried oregano

a few thyme sprigs, leaves picked

4 bay leaves

2 courgettes , chopped into chunks

1 aubergine , chopped into chunks

4 large tomatoes , roughly chopped

4 large eggs

½ small pack parsley , leaves roughly chopped

Method

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.

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.

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.

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