Courgettes are cooked in yogurt and chilli earlier than being topped with completely poached eggs on this barely totally different brunch dish. Serve with naan for absorbing the yogurty sauce.
NUTRITION: PER SERVING
FAT 23.4G (10G SATURATED
CARBOHYDRATES 9.2G (8.7G SUGARS)
2 tbsp rapeseed oil
2 medium courgettes, sliced
500g blended tomatoes, bigger ones halved or quartered
1 tbsp coriander seeds, roughly crushed
½-1½ tsp chilli flakes (relying on warmth and style)
8 small free-range eggs
500g greek yogurt
Handful blended herbs (mint and coriander), finely chopped
10g unsweetened coconut flakes or desiccated coconut
Warmed naan breads to serve
Warmth 1 tbsp oil in a big shallow casserole (or heavy-based frying
pan) over a medium-high warmth, add the courgettes and fry for 2-3 minutes till brown, then switch to a plate. Flip down the warmth to medium, then add the remainder of the oil, the tomatoes, coriander seeds and chilli flakes. Combine properly and cook dinner for six minutes till aromatic and the tomatoes are beginning to burst.
In the meantime, fill a big pan about 5cm deep with boiling water from a kettle. Convey to a mild simmer, crack within the eggs (you could want to do that in two batches) and cook dinner for 3-4 minutes, then take away with a slotted spoon.
Return the courgettes to the casserole/pan to warmth via, then
take the pan off the warmth, combine within the yogurt, half the herbs and the coconut. Style and season with salt and pepper, put the eggs on high, sprinkle with the remaining herbs and serve with heat naan breads.
– Swap courgettes for different inexperienced greens comparable to broad beans, inexperienced beans, sugarsnap peas or mangetout.
– Very recent eggs are simpler to poach, because the white stays shut collectively as they cook dinner.