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

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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