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.

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