- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g courgettes (about 2 large ones), chopped into small chunks
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 200g/7oz pack cherry tomatoes, halved
- 1 garlic clove, crushed
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- few basil leaves, to serve
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.
TipNo fresh basil? Simply stir a couple of teaspoons of pesto into the pan before adding the eggs.
Make it for brunchAll-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.