herby vegetable has with poached eggs

We’ve mixed these sweet, waxy little spuds with lots of fresh herbs to make a delicious vegetable hash.

SmartPoints values

Per serve: 4

Per recipe: 15

15 minutes preparation

35 minutes cooking

Serves 4


  • 600g potatoes, raw, larger ones halved
  • 6 sprays calorie controlled cooking spray
  • 2 medium courgettes, halved lengthways, then sliced on the diagonal
  • 1 medium yellow pepper, deseeded and sliced into thin wedges
  • 1 teaspoon thyme, fresh, chopped, plus extra leaves to garnish
  • 1 large red onion, sliced into thin wedges
  • 200g cherry tomatoes, halved
  • 1 teaspoon white wine vinegar
  • 4 medium eggs, whole, raw
  • 1 teaspoon basil, fresh, finely chopped, plus extra leaves to garnish
  • 1 teaspoon parsley, fresh, finely chopped
  • 4 teaspoons hot pepper sauce (Tabasco), to serve (optional)


    1. Bring a large pan of salted water to the boil. Add the potatoes and boil for 3-4 minutes until just tender. Drain and leave to dry.
    2. In a large bowl, combine the courgettes and pepper, mist with cooking spray and toss together with the chopped thyme.
    3. Generously mist a large pan with the spray, then cook the onion until soft, about 4-5 minutes, over a medium-low heat. Add the potatoes, courgettes and pepper with plenty of seasoning. Add a splash of water, lower the heat, and cover; cook for 15 minutes, until the potatoes are cooked through.
    4. Remove the lid, increase the heat to high and cook, stirring, until the vegetables start to char, about 4 minutes. Scrape them into a large bowl and put the tomatoes in the pan. Cook, stirring often, until softened and starting to darken; this should take no more than a minute. Return all the vegetables to the pan and set aside.
    5. Bring a large, wide pan of water to a simmer and add the vinegar. Crack 1 egg into a small cup and then carefully pour into the pan in one go. Repeat with the remaining eggs. Cook for 3 minutes until the whites are firm and the yolks soft. Remove from the pan with a slotted spoon and drain on a plate lined with kitchen paper.
    6. Toss the chopped herbs through the veg, then divide between 4 plates. Top with the eggs, the herb garnish, freshly ground black pepper, and Tabasco, if using.


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