A seasonal take on a Middle Eastern favourite, infused with lemon and basil. It’s all cooked in one pan, too.
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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.
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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