Method

Boil the new potatoes for 8 minutes. While the potatoes boil, cut the courgette and pepper in to chunks and finely slice the onion. Drain the potatoes.
Heat the oil and butter in a large non-stick frying pan, then add the onion, courgette, peppers and potatoes and leave for around 10 minutes.
Add the garlic and thyme and cook for a further few minutes.
Make four wells in the veg and crack an egg into each well. Cover the pan with a lid and leave to cook for around 4-5 minutes.
Serve with sourdough soldiers for dipping.