Pisto con huevos

Name: Pisto con huevos
Prep time: 23 min
Cook time: 45 min
Total time: 68 min
Yield: 6 servings
Ingredients: 2 tblsp Olive Oil; 2 Onion; 4 Chopped Garlic Clove; 5 Mixed peppers; 1 teaspoon Oregano; 1 Sprigs of fresh Thyme; 4 leaves Bay Leaves; 2 chopped Courgettes; 1 chopped Aubergine; 4 large Tomato; 4 large Egg; 1 Handful Parsley

68 min · Serves 6 · By TheMealDB Import

Vegetarian
High Protein
Low Carb
Spanish
Healthy

Spanish, Vegetarian

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

2 tblspOlive Oil
2 Onion
4 ChoppedGarlic Clove
5 Mixed peppers
1 teaspoonOregano
1 Sprigs of freshThyme
4 leavesBay Leaves
2 choppedCourgettes
1 choppedAubergine
4 largeTomato
4 largeEgg
1 HandfulParsley

Method

Prep 23 min · Cook 45 min

1Heat 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.
2Next, 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.
3Mix 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.
4Carefully 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