Pisto with Eggs

A Spanish vegetable ragout with delicate eggs cooked right in the sauce. An aromatic dish with tomatoes, eggplant and zucchini — the perfect choice for a light dinner.

Ingredients

• 2 tbsp Olive oil
• 2 pcs Onion
• 4 clove Garlic
• 5 pcs Bell pepper
• 1 tsp Oregano
• 3 pcs Thyme
• 4 pcs Bay leaf
• 2 pcs Zucchini
• 1 pcs Eggplant
• 4 pcs Tomato
• 4 pcs Egg
• 1 bunch Parsley
• 1 to taste Salt
• 1 to taste Black pepper

Instructions

1. Heat the olive oil in a large pot or cast iron skillet over low heat. Add the chopped onion with a pinch of salt, cover with a lid and cook for about 15 minutes, stirring occasionally. Then add the chopped garlic and cook for another 2 minutes.
2. Dice the bell pepper and add it to the pot. Cook over medium heat under the lid for about 5 minutes, stirring from time to time, until the pepper becomes tender.
3. Add oregano, thyme, bay leaf, black pepper and more salt if needed. Dice the zucchini and eggplant, place them in the pot and mix well. Cook under the lid over medium heat for 10 minutes.
4. Chop the tomatoes and add them to the ragout, cover with a lid and cook for 20 minutes, stirring from time to time.
5. Carefully crack the eggs directly into the pisto, being careful not to break the yolks. Cook over medium heat for 5–6 minutes until the whites are set but the yolks remain soft. Garnish with fresh parsley before serving.