Ingredients (2 servings)
- 1 tbsp olive oil
- 400g zucchinis (about 2 large ones), chopped into small chunks
- ±200g pack cherry tomatoes, halved
- 1 garlic clove, crushed
- 2 eggs
- few basil leaves, to serve
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 wholegrain or Rye bread.