Ingredients
- Olive Oil (2 tbsp)
- Onion (2 units)
- Garlic Clove (4 chopped)
- Mixed Peppers (5 units)
- Oregano (1 tsp)
- Thyme (a few sprigs)
- Bay Leaves (4 leaves)
- Courgettes (2 chopped)
- Aubergine (1 chopped)
- Tomato (4 large)
- Egg (4 large)
- Parsley (a handful)
Instructions
Steps
- Heat olive oil in a large casserole dish or cast-iron skillet over low heat. Add onions with a pinch of salt, cover, and cook gently for 15 minutes, stirring occasionally. Add garlic and cook for an additional 2 minutes.
- Incorporate mixed peppers and cook covered over medium heat for about 5 minutes until tender, stirring occasionally.
- Stir in oregano, thyme, bay leaves, black pepper, and additional salt if necessary. Add courgettes and aubergine, mix well, cover, and cook over medium heat for 10 minutes. Then combine in tomatoes, cover, and simmer for 20 minutes, stirring occasionally.
- Carefully crack eggs over the vegetable mixture, ensuring not to break the yolks. Cook on medium heat for 5-6 minutes until the eggs are set but still a bit soft. Garnish with parsley before serving.