Ingrediants
1 Onion, chopped into small pieces
5-6 Corgettes, chopped into small cubes
4-5 Peppers, usually green, chopped into small cubes
5-6 Tomartoes, pealed and then deseeded and choped into small cubes
Olive Oil
Pinch of Salt
2 Eggs
Method
Add the oil into a saucepan over a low - medium heat
Add in the Onions and stir for 5 minutes
Add in the Corgettes, cover the saucepan and leave on the heat for 10 minutes and stir occasionally
Add in the Peppers, cover the saucepan and leave on the heat for 10 minutes and stir occasionally
Check the pisto to see that the ingerdients are becoming soft and the juice is coming out of the ingredients. If not, keep on the heat for another 5-10 mins until the juice is coming out.
Add the tomartoes, cover the saucepan and leave on the heat for 10 minutes and stir occasionally
Mix the eggs in a bowl and then add the pinch of salt and add this mixture to the saucepan and stir for 2-5 minutes, this will cook the egg.
Leave for a couple of minutes to cool before eating, It can be consumed warm or cold.