Pisto con huevos

Servings: 15  ·  Prep: 6 min  ·  Cook: 58 min

Ingredients

• 2 tblsp vegetable broth
• 2 Onion
• 4 Chopped Garlic Clove
• 5 Mixed peppers
• 1 teaspoon Oregano
• sprig Thyme
• 4 leaves Bay Leaves
• 2 chopped Courgettes
• 1 chopped Aubergine
• 4 large Tomato
• 4 large flax egg
• handful Parsley

Method

1. Prep: mix 1 Tbsp ground flax + 3 Tbsp water, rest 5 min.
2. Heat the vegetable broth in a large flameproof casserole dish or a cast-iron skillet over a low heat.
3. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally.
4. Add the garlic and cook for another 2 mins.
5. 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.
6. Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed.
7. Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins.
8. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
9. Carefully crack the eggs over the pisto – try not to break the yolks.
10. 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

Adapted from TheMealDB