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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 2 |
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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. 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.
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