One-pan summer eggs

Preparation: 5 min
Cooks: 10 min
Serves: 2
Ingredients:
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1 tablespoon extra virgin olive oil
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2 courgettes, chopped into small chunks
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200 g cherry tomatoes, halved
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1 garlic clove, crushed
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2 organic eggs
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Salt & freshly ground pepper
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Basil leaves, to serve
Method:
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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.
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Make two gaps in the mix and crack in the eggs.
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Cover the pan with a lid and cook for 2-3 mins until the eggs are done to your liking.
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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