Alice Liveing’s quick and easy hearty dish topped with Clarence Court Leghorn Whites. This one pan wonder is a delicious brunch alternative.
Boil the new potatoes for 8 minutes. While the potatoes boil, cut the courgette andpepper in to chunks and finely slice the onion. Drain the potatoes.
Heat the oil and butter in a large non-stick frying pan, then add the onion, courgette,peppers and potatoes and leave for around 10 minutes.
Add the garlic and thyme and cook for a further few minutes.
Make four wells in the veg and crack an egg into each well. Cover the pan with a lidand leave to cook for around 4-5 minutes.
Serve with sourdough soldiers for dipping.