One-pan egg & veg brunch

• baby new potatoes↗300g g

  halved

• rapeseed oil↗½ tbsp tbsp

  ½

• butter↗1 knob of

  1 knob of

• courgette↗1

  cut into small chunks

• yellow pepper↗1

  cut into small chunks

• red pepper↗1

  cut into small chunks

• spring onions↗2

  finely sliced

• garlic clove↗1

  crushed

• thyme↗1 sprig

  sprig, leaves picked

• eggs↗4
• toast↗

  to serve

Step-by-step instructions

1. 1

   Boil the new potatoes for 8 mins, then drain.

2. 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. 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.