Veggie hash with poached eggs
600 g, larger ones halved
2 medium, halved lengthways, then sliced on the diagonal
1 medium, deseeded and sliced into thin wedges
Calorie controlled cooking spray
1 teaspoons, chopped, plus extra leaves to garnish
1 large, red, sliced into thin wedges
200 g, halved
Egg, whole, raw
4 large, raw
1 tablespoons, finely chopped, plus extra leaves to garnish
1 tablespoons, finely chopped
1 pinch, freshly ground
- Cook the potatoes in a pan of boiling water for 10 minutes until just tender. Drain and leave to dry.
- In a large bowl, combine the courgettes and pepper, mist with cooking spray and toss together with the thyme.
- Mist a large nonstick pan with cooking spray, then cook the onion until soft, about 6-8 minutes, over a medium-low heat. Add the potatoes, courgettes and pepper and season to taste. Add a splash of water, lower the heat, and cover; cook for 15 minutes, until the potatoes are cooked through.
- Remove the lid, increase the heat to high and cook, stirring, for 4 minutes until the veg starts to char. Transfer to a bowl and put the tomatoes in the pan. Cook, stirring, for 1 minute until softened. Return all the veg to the pan and set aside.
- Bring a large, wide pan of water to a simmer and add the vinegar. Crack 1 egg into a small cup and then carefully pour into the pan in one go. Repeat with the remaining eggs. Cook for 3 minutes until the whites are firm and the yolks soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper.
- Meanwhile, crack the eggs into a pan of simmering water and poach for about 3 minutes until the whites are just set and the yolks are still soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper. Toss the herbs through the veg, then serve topped with the eggs, the extra thyme and basil and freshly ground black pepper.