Pisto con huevos

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the panWarm 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, giving it a stir occasionally.
2. 2Add the garlic and cook for another 2 mins.
3. 3Next, 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.
4. 4Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the courgettes and aubergine, mix together thoroughly, and cook over a medium heat, covered, for 10 mins.
5. 5Fold in the tomatoes, cover and let it cook for 20 mins, giving it a stir occasionally.
6. 6ServeCarefully 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.