One-pan summer eggs

One-pan summer eggs

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(24 ratings)

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Cooking time

Prep: 5 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 2

Satisfy your hunger with this fresh and easy vegetarian supper, or brunch if you prefer

Nutrition and extra info

Additional info

  • Vegetarian
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
196
protein
12g
carbs
7g
fat
13g
saturates
3g
fibre
3g
sugar
6g
salt
0.25g

Ingredients

  • 1 tbsp olive oil
  • 400g courgettes (about 2 large ones), chopped into small chunks
  • 200g/7oz pack cherry tomatoes, halved
  • 1 garlic clove, crushed
  • 2 eggs
  • few basil leaves, to serve

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Method

Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few mins more. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.

Recipe from Good Food magazine, August 2008

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Comments

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debbierogers's picture
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I loved this!!

I added a chopped onion to it, but it probably wasn't necessary!!

royfenner's picture

Use this combination as a pasta sauce (without eggs). Tagliatelli works well.

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