One-Pan Summer Eggs

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

• Cooking Time Prep 5 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  196

• Protein

  12g

• Carbs

  7g

• Fat

  13g

• Saturates

  3g

• Fibre

  3g

• Sugar

  6g

• Salt

  0.25g

Ingredients

• 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

Directions

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.

Categories: Courses, Dairy, Healthy, Occasions, Special Diets