1

Cook potatoes in a saucepan of boiling water for 10 minutes or until just tender. Drain and let stand to dry.

2

Combine zucchini, capsicum and thyme in a large bowl. Lightly spray with oil and toss to combine.

3

Lightly spray a large non-stick frying pan with oil and heat over medium low heat. Cook onion, stirring, for 6-8 minutes or until soft. Add potatoes, zucchini mixture and season with salt and pepper. Add a splash of water and cook, covered, for 15 minutes or until potatoes are cooked through.

4

Remove lid, increase heat to high and cook, stirring, for 4 minutes or until vegetables starts to char. Return to bowl and stir to combine. Add tomatoes to pan and cook, stirring, for 1 minutes or until softened. Return all vegetables to pan and set aside.

5

Meanwhile, bring a large deep frying pan of water to the boil, reduce heat to low. Carefully break 1 egg into a cup, then slide into water. Repeat with remaining eggs. Poach eggs gently for 1-2 minutes or until egg whites are set and yolks are still soft. Remove from pan with a slotted spoon and drain on a plate lined with paper towel. Toss basil and parsley through vegetables. Serve vegetables topped with eggs, sprinkled with extra thyme and basil.