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• 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

step 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.

step 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.

step 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.

step 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