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Ingredients
½ tbsp olive oil
1 large Essential Courgette (or 2 small), cut into half moons
1 clove/s garlic, crushed
½ unwaxed lemon, zest and 1 tsp juice
1/4 x 25g Cooks' Ingredients basil
2 Essential eggs
1 tbsp Essential Greek Yogurt
½ tsp sumac
1 flatbread or slice of crusty bread, to serve
Method
In a small frying pan (18-20cm), heat the oil over a high heat and fry the courgette for 5 minutes, turning occasionally, until tinged golden. Add the garlic and cook for 1 minute. Squeeze in 1 tsp lemon juice, add 1 tbsp water, lower the heat to medium and cook for 5-6 minutes until the courgette is starting to break down. Stir through the lemon zest and most of the basil, reserving a few small leaves to serve; season.
Use the back of a spoon to make 2 wells in the courgette mixture, then crack the eggs into the holes, cover with a lid and cook for 5-6 minutes until the eggs are cooked to your liking. Scatter over the reserved basil leaves, add a dollop of Greek yogurt and sprinkle over the sumac. Serve with a flatbread or a slice of crusty bread.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,123kJ/ 507kcals
Fat
21g
Saturated Fat
5g
Carbohydrates
49g
Sugars
7.5g
Fibre
8.6g
Protein
26g
Salt
1.2g
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