One-pan summer eggs

Nutrition per serving:

  • Calories: 176,8
  • Carbs: 10,5g/7,5g net
  • Fat: 11g
  • Protein: 9,2g
  • Cholesterol: 186mg
  • Sodium: 669mg

Total Time: 17 min

  • Prep: 5 min
  • Chill: 12 min
  • Yield: 2 servings
  • Recipe courtesy of GoodFood magazine.


  • 1 tbsp olive oil
  • 400g courgettes (about 2 large ones), chopped into small chunks
  • 200g/7oz pack cherry tomatoes, halved
  • 1 garlic clove, crushed
  • 2 eggs
  • few basil leaves, to serve
  • pinch of salt and pepper


Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few mins more. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.

Photo credit: Good Food Magazine

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One-pan summer eggs


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