Recipe - Pisto

3 tablespoon Olive oil
1 Onion; roughly chopped
2 Cloves garlic; peeled and
chopped
1 Red pepper; seeded and cut
; roughly into 2.5cm
; squares
1 Green pepper; seeded and cut
; roughly into 2.5cm
; squares
1 Yellow pepper; (or a second
red
; one), seeded and
; cut roughly into
; 2.5cm squares
1 400 g tin tomatoes
One half teaspoon Dried mixed herbs or 1tbsp
fresh parsley; chopped
Salt and freshly ground
black pepper
2 Eggs

Preheat the oven to 190C/375F/gas 5.

Warm the oil in a frying pan and add the onion and garlic. Cook gently for
about 3 minutes. Add the peppers and continue cooking over a gentle heat
until the peppers are tender, without letting them brown. Add the tomatoes,
herbs, salt and pepper. Simmer for about 15 minutes, breaking up the
tomatoes with a spoon, until the peppers are bathed in a thick tomato
sauce.

Quickly pour the mixture into an ovenproof dish and carefully break the
eggs on top of it. Bake for about 10 minutes until the egg whites are just
set. Serve immediately with lots of good bread to mop up the juices.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.