With courgette, peppers and eggs, this vegetarian dish is a filling, healthy breakfast for all of the family – youngsters will enjoy dipping toast into smooth egg yolk.
- 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
- Toast, to serve
Boil the brand new potatoes for 8 minutes, then drain.
Heat the oil and butter in a large non-stick frying pan, then add the courgette, peppers, potatoes and a bit salt and pepper. Cook for 10 minutes, stirring sometimes till everything is beginning to brown. Add the spring onions, garlic and thyme and prepare dinner for two minutes greater.
Make 4 areas in the pan and crack in the eggs. Cover with foil or a lid and cook for around 4 minutes, or till the eggs are cooked (with the yolks smooth for dipping into). Sprinkle with greater thyme leaves and floor black pepper in case you like. Serve with toast.