One-Pan Summer Eggs

Sarah_Jayne's Note:

This sounds like a nice way to use up all those extra zucchinis and tomatoes that so many people have from their gardens in the summer. I found this recipe in the August 2008 copy of BBC Good Food Magazine.

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Servings: 2

• 1 tablespoon olive oil
• 2 large zucchini, chopped into chunks
• 7 ounces cherry tomatoes, halved
• 1 garlic clove, crushed
• 2 eggs
• 5 fresh basil leaves, to serve

Directions:

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

Reviews

[Ginny Sue]

This was great and we enjoyed this immensely. The vegetables and herbs work very well with the eggs. I used 6 eggs instead of 2 to make this a filling brunch for three people (2 eggs each).

[Sharon123]

I cut the zuchinni up in small pieces and used cherry tomatoes from the garden. I scaled this down for one and really enjoyed it! Thanks Sarah!

[PaulaG]

A nice quick super for DH and me. I did not have cherry tomatoes but I did have a fresh from the garden tomato that worked very well. This was served as suggested with some crusty sourdough bread. Made for the October 2008 Aussie Swap.