One for all the whole family to get stuck into. Packed with vibrant veggies and takes less than 30 minutes to make.

Serves 2

Ingredients

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 4 eggs Toast (or gluten free bread) to serve

Directions

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.

Nutritional Information

Calories 340 k/cal Protein 17g Carbs 32g Fats 16g Fibre 6g