Who knew a healthy breakfast could be so delicious?! This one-pan wonder is not only super tasty, it’s easy to whip up, too.
1 cup cherry tomatoes
1 clove garlic, finely chopped
1 Tbsp fresh basil, roughly chopped
1 tsp olive oil
1 Tbsp feta, crumbled
1 slice whole grain bread, toasted (optional)
- Prep veggies
Cut any bigger cherry tomatoes in half, leaving the rest whole. Finely chop garlic and chop basil. Set aside separately.
- Cook veggies
Heat a medium frying pan on a medium heat with olive oil. Add garlic and tomatoes with a pinch of salt and cook for 4-5 minutes until softened but still holding their shape.
- Cook eggs
Move the tomatoes to make two gaps in the pan. Crack eggs into gaps, season with salt and pepper and cover with a lid. Cook for 3-5 minutes until eggs are cooked to your liking.
- To finish
Take pan off the heat and crumble over feta and sprinkle with basil. Toast bread.
- To serve
Serve either in the pan with toasted bread on the side or transfer to plate.