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

Ingredients	Measure
Olive Oil	2 tblsp
Onion	2
Garlic Clove	4 Chopped
Mixed peppers	5
Oregano	1 teaspoon
Thyme	Sprigs of fresh
Bay Leaves	4 leaves
Courgettes	2 chopped
Aubergine	1 chopped
Tomato	4 large
Egg	4 large
Parsley	Handful