Recipes: One-pan summer eggs

One-pan summer eggs

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

  • 1 tbsp olive oil
  • 400g courgettes (about 2 large ones), chopped into small chunks
  • 200g/7oz pack cherry tomatoes , halved
  • 1 garlic clove , crushed
  • 2 eggs
  • few basil leaves , to serve


Method

  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.

TryMAKE 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.

TIP

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

Per serving

196 kcalories, protein 12g, carbohydrate 7g, fat 13 g, saturated fat 3g, fibre 3g, sugar 6g, salt 0,25 g