Pisto con huevos (Spanish Vegetarian)

step 1
Heat the oil in a large flameproof saucepan or cast iron skillet over low heat. Add the onions and a pinch of salt, cover and cook over low heat for 15 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.

step 2
Then, add the peppers and cook over medium heat, covered, for about 5 minutes, stirring occasionally, until the peppers are tender.

step 3
Add the oregano, thyme, bay leaves, a little black pepper and a little salt, if necessary. Add the zucchini and eggplant, combine well and cook over medium heat, covered, for 10 minutes. Add the tomatoes, cover and cook for 20 minutes, stirring occasionally.

step 4
Break the eggs carefully over the ratatouille, taking care not to break the yolks. Cook in the sauce over medium heat for 5-6 minutes until the eggs are cooked through but still a little soft, then sprinkle with parsley before serving.

foods：
2 tablespoons olive oil
2 onions
4 cloves of garlic, minced
5 mixed peppers
1 teaspoon oregano
fresh thyme sprigs
4 bay leaves
2 zucchini chopped
1 chopped eggplant
4 large tomatoes
4 large eggs
a handful of parsley