Baked Eggs in Courgettes

Tweaked slightly – a recipe from Anna Thomas’s “The Vegetarian Epicure”.

I bought a copy of the first Penguin edition, way back in 1973 – when I was still a student in “mince ‘n tatties” Aberdeen. A revelation then … and still one of my favourite recipe books.

This is such a simple meal … with a powerfully green-tasting punch.

A good breakfast, brunch, or supper. I’ve written this for the four eggs I cooked tonight … adapt to fit the meal!

Ingredients

  • 3 courgettes
  • 1 medium onion
  • half a green pepper
  • fresh broad leaf parsley
  • olive oil (and a knob of butter?)
  • 4 eggs
  • salt and pepper

Method

  • Grate the courgettes coarsely; toss in a bowl with a good teaspoon of salt, and leave to rest for 5-10 minutes.
  • Chop the onion, and fry very gently in the olive oil (and butter); I use my cast iron oven-proof skillet. Add green pepper (chopped) and the stalks from your bunch of parsley (very finely chopped) after about 10 minutes. Leave on a low heat.
  • Pre-heat the oven to 160°C/350°F/Gas Mark 3.
  • Back to the courgettes. Take out handfuls and squeeze gently to remove as much excess water as you can – add to the onion mixture. Continue cooking gently for 8-10 minutes – stirring regularly.
  • Since I use my skillet, I make four hollows and break an egg into each; sprinkle with just a little salt and a grating of black peppper. [Or use wee casserole dishes, or summat else ovenproof.]
    • … and nothing wrong with adding a sprinkling of some nice cheese!
  • Pop the skillet into the oven and bake for about 15 minutes – my taste is for the whites to be set, and the yolk still runny. Serve with a nice crusty bread.
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