One-pan egg & veg brunch

A plate of food Family Meal Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:25 mins
  • Easy
  • Serves 2 adults + 2 children

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

Nutrient Unit
kcal 170
fat 7g
saturates 2g
carbs 15g
sugars 5g
fibre 4g
protein 9g
salt 0.22g
Pepper steak with noodles


  • 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
Chicken pasta bake

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.

  • 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.

3-veg mac 'n' cheese
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