Ingredients
- Olive Oil (2 tablespoons)
- Onion (2)
- Garlic Clove (4, chopped)
- Mixed Peppers (5)
- Oregano (1 teaspoon)
- Thyme (sprigs, fresh)
- Bay Leaves (4)
- Courgettes (2, chopped)
- Aubergine (1, chopped)
- Tomato (4, large)
- Egg (4, large)
- Parsley (handful)
Instructions
Steps
- In a large flameproof casserole or cast-iron skillet, heat 2 tablespoons of olive oil over low heat. Add 2 onions along with a pinch of salt, cover, and cook gently for 15 minutes, stirring occasionally. After that, add 4 chopped garlic cloves and sauté for an additional 2 minutes.
- Next, add 5 mixed peppers and cook over medium heat, covered, for about 5 minutes, stirring occasionally until the peppers become tender.
- Stir in 1 teaspoon of oregano, fresh thyme sprigs, 4 bay leaves, and season with some black pepper and extra salt if necessary. Add 2 chopped courgettes and 1 chopped aubergine, mix well, and cover to cook over medium heat for 10 minutes. Then, incorporate 4 large tomatoes, cover again, and let it simmer for 20 minutes, stirring occasionally.
- Carefully crack 4 large eggs over the vegetable mixture, avoiding breaking the yolks. Cook on medium heat for 5-6 minutes until the eggs are set but still slightly soft. Finish by sprinkling with a handful of parsley before serving.