With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family – kids will enjoy dipping toast into the soft egg yolk

Prep: 5 mins

Cook: 25 mins Easy

Serves 2 adults + 2 children

Ingredients 300g baby new potatoes, halved ½ tbsp rapeseed oil 1 knob of butter 1 courgette, cut into small chunks 1 yellow pepper, cut into small chunks 1 red pepper, cut into small chunks 2 spring onions, finely sliced 1 garlic clove, crushed 1 sprig thyme, leaves picked 4 eggs toast, to serve

Step 1 Boil the new potatoes for 8 mins, then drain.

Step 2 Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is beginning to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.

Step 3 Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.

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