One-pan Egg & Veg
This One-pan Egg & Veg recipe is packed with colourful veggies and protein-packed eggs. A one-pan pleaser and a perfect way to bring the whole family together. Get ready to dunk the tatties in those runny eggs!
Click here for more simple twists on everyday eggs.
British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.
- 20 minutes
- 25 minutes
- 4
Ingredients
275g new potatoes (skin on)
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
½ red pepper, deseeded and diced
100g courgette, diced
4 large British Lion eggs
Fresh thyme leaves
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
½ red pepper, deseeded and diced
100g courgette, diced
4 large British Lion eggs
Fresh thyme leaves
Method
- Cook the potatoes in boiling water for 15 minutes. Drain, cool slightly then slice into quarters.
- Heat the oil in a shallow frying pan and add the onion, garlic and red pepper and cook for 5 minutes.
- Add the courgette and potatoes and fry for 5 minutes.
- Make 4 holes in between the vegetables. Crack the eggs into the holes and fry for 5 minutes until set but the yolk is runny. Sprinkle with sprigs of thyme.
- Now split your one pan breakfast into four and serve.
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