Pisto con huevos

1. Heat the oil in a large flameproof casserole or cast-iron skillet over low heat. Add the onions with a pinch of salt, cover and cook gently for 15 minutes, stirring now and then. Add the garlic and cook for a further 2 minutes.
2. Tip in the peppers and cook over medium heat, covered, for about 5 minutes, stirring occasionally, until just tender.
3. Stir through the oregano, thyme, bay leaves, some black pepper and a little salt if it needs it. Add the courgettes and aubergine, mix well and cook over medium heat, covered, for 10 minutes. Add the tomatoes, cover and cook for 20 minutes, stirring from time to time.
4. Carefully crack the eggs over the pisto, taking care not to break the yolks. Cook in the sauce over medium heat for 5 to 6 minutes, until the whites have set but the yolks remain a little soft, then scatter over the parsley and serve.

Tips from the ZestyPlate Kitchen

• Cook the vegetables low and slow so they collapse to a soft sweetness rather than catching and browning.
• Add the vegetables in stages, giving the firmer ones a head start, for an even texture.
• Hollow out a small dip for each egg so the yolks sit cradled in the sauce.
• Pull the pan off the heat while the yolks are still a little soft; the residual heat finishes them.