Pisto con huevos

1. step 1
2. 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.
   15 minutes2 minutes
3. step 2
4. 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.
   5 minutes
5. step 3
6. 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.
   10 minutes20 minutes
7. step 4
8. 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
   5–6 minutes

Cooking notes

Most vegetable dishes scale linearly, but be mindful of pan crowding — vegetables that should brown will steam instead if packed too tightly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.