One-pan egg & veg brunch

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
  • Easy

Nutrition per serving

  • kcal 170
  • fat 7g
  • saturates 2g
  • carbs 15g
  • sugars 5g
  • fibre 4g
  • protein 9g
  • salt 0.22g


  • 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


  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.

Suggested recipes from this collection...