Ingredients

4 tbsp olive oil
1 cup chopped brown onion
1 cup (1/4-inch-thick) slices sweet potato
1 teaspoon dried mixed herbs
1 cup diced zucchini
1 cup diced yellow squash or butternut pumpkin
1 cup green beans, trimmed and cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups chopped seeded tomato
2 tablespoons thinly sliced chives
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon white vinegar
4 large eggs

Method

Heat a large nonstick frying pan over medium-high heat.

Add oil and swirl to coat.

Add onion, sweet potatoes, and mixed herbs; spread mixture in a single layer in pan.

Cook 4 minutes, without stirring, or until sweet potatoes are lightly browned.

Reduce heat to medium. Stir in zucchini, yellow squash/pumpkin, beans, salt, and 1/4 teaspoon pepper and  cook for 3 minutes.

Remove pan from heat; cover and let stand for 5 minutes.

Stir in tomato, chives, and parsley.

Poach eggs using your preferred method

Divide squash mixture evenly among 4 plates and top each serving with 1 egg.

Sprinkle eggs evenly with remaining 1/4 teaspoon pepper

Serves 4