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

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