Pisto with Eggs

Instructions

1. 1

   Sauté Onions and Garlic

   13 min

   Begin by heating olive oil in a large casserole dish or cast-iron skillet over low heat. Once the oil is warm, add in the onions along with a pinch of salt to enhance their flavor. Cover the dish and allow the onions to cook gently for about 15 minutes, stirring occasionally until they become translucent and soft. After this, add the chopped garlic and continue cooking uncovered for an additional 2 minutes until fragrant.

2. 2

   Add Mixed Peppers

   8 min

   Next, introduce the mixed peppers into the skillet, ensuring they are evenly distributed among the onions. Cover the dish again and cook over medium heat for approximately 5 minutes, stirring occasionally until the peppers are tender and vibrant in color. You should see them soften and release some moisture during this time.

3. 3

   Mix in Vegetables and Herbs

   13 min

   Stir in the oregano, thyme, bay leaves, and season with black pepper and salt to taste. Then, add the courgettes and aubergine, mixing thoroughly to combine all the ingredients. Cover the skillet and let it cook over medium heat for 10 minutes. Afterward, incorporate the tomatoes, cover again, and let the mixture simmer for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.

4. 4

   Cook Eggs on Vegetables

   11 min

   Carefully crack the eggs over the simmered vegetable mixture, taking care not to break the yolks. Allow the dish to cook on medium heat for about 5-6 minutes, until the egg whites are set but the yolks remain slightly runny for a delicious texture. Just before serving, sprinkle a handful of parsley on top for a fresh finish.