Sunday Brunch made easy! This one pan egg veg brunch dish is simple to prepare, vegetarian friendly, and a healthy breakfast for all the family!
- Heat the oil and butter in a large fry pan, then add the zucchini and capsicum and a little salt and pepper. Cook for 10 mins, stirring from time to time until everything is starting to brown.
- Add the spring onions, garlic and thyme and cook for a further 2 minutes
- Make three spaces in the pan and crack in the eggs.
- Cover with foil or a lid and cook for around 4 mins, or until the eggs are cooked (with the yolks soft for dipping into). Sprinkle with salt and pepper and serve.