One-pan summer eggs
Serves 2
Easy
Prep:
Cook:
Satisfy your hunger with this fresh and easy vegetarian supper, or brunch if you prefer
Skip to ingredients
Showing items 1 to 3 of 6
- 1 tbsp olive oil
- 400g courgettes(about 2 large ones), chopped into small chunks
- 200g/7oz pack cherry tomatoeshalved
- 1 garlic clovecrushed
- 2 eggs
- few basil leavesto serve
Nutrition: per serving
- kcal196
- fat13g
- saturates3g
- carbs7g
- sugars6g
- fibre3g
- protein12g
- salt0.25glow
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.
