15 MINUTES | FEEDS 2
Courgette eggs with za’atar
A speedy summer brunch. Also delicious with feta sprinkled on top.
METHOD
Heat up a medium frying pan, add the olive oil or alternative and fry the courgettes with a pinch of salt for 3 minutes on each side until golden (baby courgettes will take less time so if using a mixture add them a couple of minutes after the larger rounds)
Make 3 or more gaps in the pan and crack in the eggs, season with salt and pepper, pop a lid on and let cook for 3-5 minutes until the whites set & yolks are still runny
Take off the heat, scatter over the za’atar/herbs.
INGREDIENTS
2 tbsp olive oil, butter or ghee
2 medium courgettes or 6 baby courgettes, or a mixture, sliced into 1cm thick rounds
3+ eggs
Sprinkle of za’atar, pinch of oregano and/or fresh basil leaves
