Preparation and cooking time
- Prep:5 mins
- Cook:25 mins
- 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
- 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 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.