One-pan egg & veg brunch
With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family – kids will enjoy dipping toast into soft egg yolk
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Prep:5 mins
Cook:25 mins
- Easy
Nutrition per serving
-
kcal 170
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fat 7g
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saturates 2g
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carbs 15g
-
sugars 5g
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fibre 4g
-
protein 9g
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salt 0.22g
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
Method
Boil the new potatoes for 8 mins, then drain.
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 starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.
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.
