Instruction

• 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