One for all the whole family to get stuck into. Packed with vibrant veggies and takes less than 30 minutes to make.
300g baby new potatoes, halved
1⁄2 tbsp rapeseed oil
1 knob 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 (or gluten free bread) to serve
Start by bringing a large pot of water to boil. Cook the potatoes for 8 minutes, then drain.
Next, heat the oil and butter in a large non-stick frying pan and add the courgette, peppers, boiled potatoes and a little salt and pepper.
Cook for 10 minutes, stirring from time to time until everything begins to brown. Add the spring onions, garlic and thyme and cook for another 2 minutes.
Make four spaces in the pan and crack in the eggs. Cover with foil or a lid and cook for about 4 minutes, or until the eggs are cooked (with the yolks soft for dipping into).
Sprinkle with more thyme leaves and ground black pepper. Serve on two plates with toast.
Calories 340 k/cal