One-pan summer eggs

Preparation: 5 min

Cooks: 10 min

Serves: 2




  • 1 tablespoon extra virgin olive oil

  • 2 courgettes, chopped into small chunks

  • 200 g  cherry tomatoes, halved

  • 1 garlic clove, crushed

  • 2 organic eggs

  • Salt & freshly ground pepper

  • Basil leaves, to serve




  • 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. Season with salt & pepper.

  • Make two gaps in the mix and crack in the eggs.

  • Cover the pan with a lid and cook for 2-3 mins until the eggs are done to your liking.

  • Scatter over a few basil leaves.


Nutrition (per serve):


Calories 196; Fat 13 g; Sat. Fat 3 g; Carbs 7 g; Sugar 6 g; Fiber 3 g; Protein12 g