- 300g baby new potatoes, halved
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- ½ tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 courgette, cut into small chunks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 yellow pepper, cut into small chunks
- 1 red pepper, cut into small chunks
- 2 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 garlic clove, crushed
- 1 sprig thyme, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- toast, to serve
Boil the new potatoes for 8 mins, then drain.
Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.
Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.