One-pan summer eggs


One-pan summer eggs

One-pan summer eggs
One-pan summer eggs

No fresh basil? Simply stir a couple of teaspoons of pesto into the pan before adding the eggs.


Takes 20 minutes • Serves 2 (easily doubled)

– 1 tbsp olive oil.

– 400g/14oz courgettes (about 2 large), chopped into small chunks.

– 200g pack cherry tomatoes, halved.

– 1 garlic clove, crushed.

– 2 eggs.

– a few fresh basil leaves, to garnish.

– crusty bread, to serve.


Step 1:
Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 minutes, stirring every so often until they start to soften. Add the tomatoes and garlic, then cook for a few minutes more.

Step 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 minutes until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.

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