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Heat the olive oil in a large skillet over medium heat.

Add the onion, garlic, red pepper and cook for 10 minutes, until well softened.

Add the eggplant and salt and cook for a further 5 minutes until the eggplant softens and has absorbed the oil.

Stir in the tomatoes and water. Bring to the boil then simmer for 10 minutes until the eggplant is very soft and the sauce is thick. Season to taste with pepper.

Make wells in the pisto mixture for the eggs to sit in. Crack an egg into each well.

Cook pisto for 5 to 10 minutes, until the egg whites are cooked but the egg yolks are still runny. Garnish your spanish pisto with chopped parsley.