- 2 Eggs
- 1 Sliced Courgette
- 1/2 Sliced Big Red Pepper
- 1 Large Sliced Spring Onion
- 1 Large Sliced Tomato.
- 3 Tbsp Olive Oil
1. Heat a pan with a little oil and cook your vegetables over a low heat.
2. Once tendter and browned place in an oven-proof dish. Make two partings withink your vegetable mix and crack two eggs into them. Cook your eggs and vegetables in the oven until the egg is to your liking, less time if you prefer it runny and longer if you prefer it more solid.
Great as a side dish to any meal.
Recipe by Rosemarie Mañasco
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