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One-Pan Summer Eggs

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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.”
READY IN:
17mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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