Per person:
1/2 courgette, cut into chunks
handful of cherry tomatoes, sliced in half
2 eggs (very fresh and broken into two small bowls
A few basil leaves
1 clove garlic, crushed and chopped
1 tablespoon olive oil
Fry the garlic and the courgettes in the oil for a few minutes.
Add the tomatoes and fry for a couple more minutes
Make a space in the veggies for the eggs.
Pour the eggs into the gaps
Cook over a low heat until the whites are close to set, but the yolk is still runny.
Sprinkle with salt and pepper and serve immediately.
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