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One-pan egg & veg brunch New-recipe-icon

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
    Cook: 25 mins
  • Serves 2 adults + 2 children
  • Easy
  • Serves 2 adults + 2 children
  • Easy
  • Calories 170
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 5
  • Protein 9
  • Fat 7
  • Fibre 4
  • Salt 0.22

Nutrition per serving

  • Calories 170
  • Carbohydrates 15
  • Saturated Fat 2
  • Sugar 5
  • Protein 9
  • Fat 7
  • Fibre 4
  • Salt 0.22

Ingredients

  • 300g baby new potatoes, halved
  • ½ tbsp rapeseed oil
  • 1 knob of butter
  • 1 courgette, cut into small chunks
  • 1 yellow pepper, cut into small chunks
  • 1 red pepper, cut into small chunks
  • 2 spring onions, finely sliced
  • 1 garlic clove, crushed
  • 1 sprig thyme, leaves picked
  • 4 eggs
  • toast, to serve

Method

  1. Boil the new potatoes for 8 mins, then drain.

  2. Heat 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.

  3. Make 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.

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