Heat the oil in a non-stick frying pan, then add the zucchini/courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic oil, then cook for a few mins 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 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with gluten free bread.

Recipe from Good Food magazine


1 tbsp olive oil

400g zucchini/courgettes (about 2 large ones), chopped into small chunks

200g/7oz pack vine tomatoes, halved

1 tbsp garlic infused oil

2 eggs

few basil leaves, to serve

Low FODMAP Recipe

One-pan  eggs

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