Courgettes with Spiced Yogurt and Poached Eggs (Vegetarian)
I'm always on the look out for new ways to jazz up brunch and, as a big fan of courgettes (get me, I know!), I thought I'd give a little Turkish twist to them and then serve them with perfectly poached eggs...
This dish uses simple spices, yoghurt, mint and tomatoes to flavour charred courgettes before topping with the luxury of poached eggs with gorgeously oozing yolks. Satisfying in flavour and texture, this is a great way to start any day of the week but it would be perfect for brunch this weekend...
Courgettes with Spiced Yogurt and Poached Eggs (Vegetarian)
Serves 2
1 tbsp rapeseed oil
2 medium courgettes, sliced
250g baby tomatoes, quartered
2 tsp ground coriander
1 tsp chilli flakes
4 free-range eggs
250g greek yogurt
Handful fresh mint, finely chopped
Sea salt and freshly ground black pepper
Heat half of the oil in a large shallow casserole (or heavy-based frying pan) over a medium-high heat, add the courgettes and fry for 2-3 minutes until brown, then transfer to a plate.
Turn down the heat to medium, then add the rest of the oil, the tomatoes, coriander and chilli flakes. Mix well and cook for 6 minutes until fragrant and the tomatoes are starting to burst.
Meanwhile, fill a large pan about 5cm deep with boiling water from a kettle. Bring to a gentle simmer, crack in the eggs (you may need to do this in two batches) and cook for 3-4 minutes, then remove with a slotted spoon.
Return the courgettes to the tomato pan to heat through, then take the pan off the heat, mix in the yogurt and half the mint. Taste and season with salt and pepper, put the poached eggs on top, sprinkle with the remaining mint and serve.
This dish uses simple spices, yoghurt, mint and tomatoes to flavour charred courgettes before topping with the luxury of poached eggs with gorgeously oozing yolks. Satisfying in flavour and texture, this is a great way to start any day of the week but it would be perfect for brunch this weekend...
Courgettes with Spiced Yogurt and Poached Eggs (Vegetarian)
Serves 2
1 tbsp rapeseed oil
2 medium courgettes, sliced
250g baby tomatoes, quartered
2 tsp ground coriander
1 tsp chilli flakes
4 free-range eggs
250g greek yogurt
Handful fresh mint, finely chopped
Sea salt and freshly ground black pepper
Heat half of the oil in a large shallow casserole (or heavy-based frying pan) over a medium-high heat, add the courgettes and fry for 2-3 minutes until brown, then transfer to a plate.
Turn down the heat to medium, then add the rest of the oil, the tomatoes, coriander and chilli flakes. Mix well and cook for 6 minutes until fragrant and the tomatoes are starting to burst.
Meanwhile, fill a large pan about 5cm deep with boiling water from a kettle. Bring to a gentle simmer, crack in the eggs (you may need to do this in two batches) and cook for 3-4 minutes, then remove with a slotted spoon.
Return the courgettes to the tomato pan to heat through, then take the pan off the heat, mix in the yogurt and half the mint. Taste and season with salt and pepper, put the poached eggs on top, sprinkle with the remaining mint and serve.
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