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    Courgette fritters roasted tomatoes & eggs

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    Courgette fritters roasted tomatoes & eggs

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2

    Ingredients

    225g pack Pome Dei Moro Tomatoes, halved
    1 clove garlic, thinly sliced
    2 tsp vegetable oil
    200g courgette, coarsely grated
    40g self-raising flour
    3 British Blacktail Free Range Omega 3 Rich Eggs
    1-2 tsp hot sauce, such as sriracha hot chilli sauce
    10g small capers, drained

    Method

    1. Preheat the grill to medium. Put the tomatoes, cut-side up, on a tray lined with baking parchment. Mix the garlic with 1 tsp oil, brush over the tomatoes, then season. Grill for 8-10 minutes. Turn the grill off and keep warm.

    2. Squeeze the grated courgette dry in a clean tea towel. Meanwhile, in a bowl, whisk together the flour and 1 egg to make a thick batter. Stir in the hot sauce (to taste), courgette and 2 tsp capers, then season. Heat the remaining 1 tsp oil in a nonstick, lidded frying pan, then add the batter in six spoonfuls. Fry for 2½ minutes on each side, until golden and puffed. Remove and keep warm with the tomatoes.

    3. Without adding any extra oil, crack the eggs into the frying pan. Add 1-2 tsp water, then cover with a lid and steam for 1½ minutes, until the whites are set and the yolks done to your liking. Serve with the fritters and tomatoes, scattered with the remaining capers and more hot sauce, if you like.
     

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    Cook’s tip

    Eggs are a brilliant source of protein and provide a wealth of vitamins and minerals, including vitamins A and D, which have an important role in maintaining our immune system. Try swapping to omega 3-rich eggs to increase your intake of heart-healthy long-chain fatty acids.

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