Ingredients
Ingredients
300g baby new potatoes, halved
½ tbsp rapeseed oil
1 knob of 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, to serve
Direction
Boil the new potatoes for 8 mins, then drain. 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. 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.
