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Best Pisto con huevos in New York

Pisto con huevos

What the real thing tastes like

Real ingredients (via TheMealDB): 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

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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

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