Light Healthy Breakfast

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.

Serves 1

1 cup cherry tomatoes
1 clove garlic, finely chopped
1 Tbsp fresh basil, roughly chopped
1 tsp olive oil
2 eggs
1 Tbsp feta, crumbled
1 slice whole grain bread, toasted (optional)

  1. Prep veggies
    Cut any bigger cherry tomatoes in half, leaving the rest whole. Finely chop garlic and chop basil. Set aside separately.
  2. 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.
  3. 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.
  4. To finish
    Take pan off the heat and crumble over feta and sprinkle with basil. Toast bread.
  5. To serve
    Serve either in the pan with toasted bread on the side or transfer to plate.

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