4 X-large eggs
1 onion, sliced
1 garlic clove, crushed
8 – 10 courgettes, chopped
8 mushrooms, chopped
8 – 12 asparagus spears, chopped
400gm new potatoes, thickly sliced
400gm cherry tomatoes, halved
±¼ cup veg stock
Fresh basil leaves
Method
Par-boil the potato slices.
Spray a large frying pan with non-stick cooking spray.
Dry fry the onions, garlic and courgettes until the onions begin to soften.
Add the stock.
Cover the pan and simmer for 5 minutes.
Add the mushrooms, asparagus, potatoes and tomatoes.
Cover and simmer for a further 5 minutes until the tomatoes start to pulp.
Make 4 ‘wells’ in amongst the vegetables, and crack an egg into each ‘well’.
Cover the pan again and cook until the eggs are cooked to your taste.
Scatter shredded basil over the top and serve with crusty bread, if you like.
The bread is really unnecessary because of the potatoes. There is a very large quantity of veg in this, so you may want to use 2 frying pans as I did. The photo shows 2 servings.
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