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One-pan Egg & Veg

Packed with colourful veggies and protein-packed eggs, this one-pan pleaser is the perfect way to bring the whole family together. Get ready to dunk the tatties in those runny eggs!

Click here for more simple twists on everyday eggs.

British Lion eggs are approved by the Food Standards Agency to be served runny to pregnant women, babies, young children and elderly people.

Vegetarian
Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4
Great for:  Healthy Toddler Recipes & Meal Ideas 12-18 Months 18 Months-2 Years Quick Family Recipes and Meal Ideas Kids - 2-4 Years
Ingredients
275g new potatoes (skin on)
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
½ red pepper, deseeded and diced
100g courgette, diced
4 large British Lion eggs
Fresh thyme leaves
Method
  1. Cook the potatoes in boiling water for 15 minutes. Drain, cool slightly then slice into quarters.
  2. Heat the oil in a shallow frying pan and add the onion, garlic and red pepper and cook for 5 minutes.
  3. Add the courgette and potatoes and fry for 5 minutes.
  4. Make 4 holes in between the vegetables. Crack the eggs into the holes and fry for 5 minutes until set but the yolk is runny. Sprinkle with sprigs of thyme.
  5. Now split your one pan breakfast into four and serve.

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