One-pan summer eggs
Preparation: 5 min
Cooks: 10 min
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