Pisto with eggs
PREP + COOK TIME 35 MINUTES SERVES 4
¼ cup olive oil
1 medium onion, diced
3 garlic cloves, finely chopped
1 red capsicum, seeds removed, diced
1 small eggplant, diced
2 courgettes, diced
400g tinned diced tomatoes
1 cup cherry tomatoes or chopped fresh tomatoes
Dash of wine (optional) Sea salt and freshly cracked black pepper, to season
2 bay leaves
1 teaspoon smoked paprika or cayenne
1 red chilli, sliced in half lengthwise, seeds removed
1 teaspoon of honey
4 eggs
Freshly chopped parsley, natural yoghurt, toasted sourdough, to serve
1 Heat olive oil in a large, heavy-based pan (like a cast iron skillet) and sauté onion, garlic, capsicum, eggplant and courgette over low to medium heat for 5-8 minutes or until lightly coloured and…
