Ingredients (serves 2)

  • 2 gammon steaks cut into strips
  • 2 eggs (I had a request for an extra egg here)
  • 400g frozen butternut squash
  • 200g frozen broccoli
  • 200g frozen cauliflower
  • 1tsp chilli
  • 1tsp paprika
  • Pepper
  • 2 TBSP olive oil


Pre heat oven to 180.

Lay butternut squash on a baking tray, toss in half the oil and bake for 30 mins.

Boil a large pan of water and cook the broccoli and cauliflower according to the packet instructions. Drain and chop up the florets into chunks.

Heat the remaining oil in a large non stick frying pan on a high heat and fry the gammon until cooked.

Once the squash is cooked, add the veg to the pan along with the spices and pepper and cook for 10-15 mins. Stirring regularly so everything is mixed well. It should start to crisp but not burn.

Reduce the pan to a medium heat and create two “wells”. Crack in your eggs and keep on the heat until cooked to your liking. Cover the pan with a large lid to help the eggs cook.

Serve the veg between two plates. Topping each with the egg.