One-pan summer eggs
- Preparation and cooking time
- Serves 2
Satisfy your hunger with this fresh and easy vegetarian supper, or brunch if you prefer
- 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.
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.