Pisto con Huevos

Steps

1. In a large flameproof casserole or cast-iron skillet, heat 2 tablespoons of olive oil over low heat. Add 2 onions along with a pinch of salt, cover, and cook gently for 15 minutes, stirring occasionally. After that, add 4 chopped garlic cloves and sauté for an additional 2 minutes.
2. Next, add 5 mixed peppers and cook over medium heat, covered, for about 5 minutes, stirring occasionally until the peppers become tender.
3. Stir in 1 teaspoon of oregano, fresh thyme sprigs, 4 bay leaves, and season with some black pepper and extra salt if necessary. Add 2 chopped courgettes and 1 chopped aubergine, mix well, and cover to cook over medium heat for 10 minutes. Then, incorporate 4 large tomatoes, cover again, and let it simmer for 20 minutes, stirring occasionally.
4. Carefully crack 4 large eggs over the vegetable mixture, avoiding breaking the yolks. Cook on medium heat for 5-6 minutes until the eggs are set but still slightly soft. Finish by sprinkling with a handful of parsley before serving.