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One-pan summer eggs

One-pan summer eggs

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A star rating of 4.7 out of 5.47 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal196
fat13g
saturates3g
carbs7g
sugars6g
fibre3g
protein12g
low insalt0.25g
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Ingredients

Method

  • STEP 1

    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 TIPS
TIP

No fresh basil? Simply stir a couple of teaspoons of pesto into the pan before adding the eggs.

MAKE IT FOR BRUNCH

All-in-one full English Counts as 2 of 5-a-day Fry 2 rashers back bacon in the oil until crisp, then replace the courgettes with a handful sliced mushrooms. Add the tomatoes (omit the garlic) and eggs, then finish off the recipe as before.

Goes well with

Recipe from Good Food magazine, August 2008

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Overall rating

A star rating of 4.7 out of 5.47 ratings
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