With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all the family – kids will enjoy dipping toast into soft egg yolk
Prep:5 mins
Serves 2 adults + 2 children
300g baby new potatoes, halved½ tbsp rapeseed oil1 knob of butter1 courgette, cut into small chunks1 yellow pepper, cut into small chunks1 red pepper, cut into small chunks2 spring onions, finely sliced1 garlic clove, crushed1 sprig thyme, leaves picked4 eggstoast, to serve
STEP 1Boil the new potatoes for 8 mins, then drain.STEP 2Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown. Add the spring onions, garlic and thyme and cook for 2 mins more.STEP 3Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with more thyme leaves and ground black pepper if you like. Serve with toast.
