Hooray, a courgette recipe which is tasty and super quick!
Every year I plant a couple of courgette plants on my allotment…and every year I end up with so many courgettes that the fridge becomes a giant Tetris game in which courgettes are the blocks that need to be squashed anywhere they will fit. This year I’m on a mission to use courgettes as quickly as possible to prevent the pile-up.
I’m always on the lookout for new recipes to try out, especially if it means I can use something I’ve grown myself. I like to grow veg that might not be in the supermarkets, so I’ve planted yellow and stripy courgettes. The bright yellow skins of these courgettes look great when cooked and brightens any meal up 🙂
If you fancy trying this too, the recipe is below –
For two –
3 small courgettes (any colour is fine), cut into large chunks
Approx 1/2 tub of Cherry tomatoes, halved
2 garlic cloves, sliced
4 slices of toast
Heat oil in a frying pan
Add courgettes, cook until lightly browned
Then add tomatoes and garlic, cook until tomatoes have softened
Make 4 wells in the mixture, crack an egg into each well
Start your toast now, by the time your toast pops your eggs should be cooked through
Dish up and sprinkle with a few basil leaves