One-Pan Summer Eggs - cooking recipe

Ingredients

1 tablespoon olive oil
2 large zucchini, chopped into chunks
7 ounces cherry tomatoes, halved
1 garlic clove, crushed
2 eggs
5 fresh basil leaves, to serve

Preparation

Heat the oil in a non-stick frying pan.
Add the zucchinis and fry for 5 minutes, stirring every so often until they start to soften.
Add the tomatoes and garlic, then cook for a few minutes more.
Stir in a little seasoning, then make two gaps in the mix and crack in the eggs.
Cover the pan with a lid or a sheet of foil, then cook for 2 to 3 minutes until the eggs are done to your liking.
Scatter over a few basil leaves and serve with crusty bread.