One-Pan Summer Eggs

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.

• Ready In: 17 mins
• Serves: 2

Ingredients

• 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.