Pisto con huevos

Ingredients

• 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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a wide, deep pan over a low heat.
2. Add the onions with a pinch of salt, cover and let them soften gently for 15 mins, stirring now and then.
3. Stir in the garlic and cook for a further 2 mins.
4. Add the peppers, cover, and cook over a medium heat for about 5 mins, stirring occasionally, until they start to soften.
5. Season with the oregano, thyme, bay leaves, black pepper and a little more salt if needed.
6. Add the courgettes and aubergine, stir well to coat them, cover and cook over a medium heat for 10 mins.
7. Tip in the tomatoes, cover again and cook for 20 mins, stirring from time to time until everything is soft and saucy.
8. Make four small hollows in the mixture and crack an egg into each, keeping the yolks whole.
9. Cover and cook over a medium heat for 5-6 mins, until the whites are set but the yolks are still soft.
10. Scatter with parsley and bring the pan to the table to serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.