One-pan summer eggs,
Serves 2 Prep 5 mins Cook 10-12 mins
1 tbsp olive oil 400g courgettes (about 2 large ones), chopped into small chunks 200g pack cherry tomatoes, halved 1 garlic clove, crushed 2 eggs few basil leaves, to serve
1 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.
2 Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.
PER SERVING 196 kcals, fat 13g, saturates 3g, carbs 7g, sugars 6g, fibre 3g, protein 12g, salt 0.2g
72p per serving