Anna Ryan
Serves:
4 Servings
Meal type
Light Meal
Ingredients
2 tbsp rapeseed oil
2 medium courgettes, sliced
500g mixed tomatoes, larger ones halved or quartered
1 tbsp coriander seeds, roughly crushed
½-1½ tsp chilli flakes (depending on heat and taste)
8 small free-range eggs
500g fat free Greek yogurt
Handful mixed herbs (mint and coriander), finely chopped
10g unsweetened coconut flakes or desiccated coconut
Warmed Naan breads to serve
Preparation
Heat 1 tbsp 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 seeds 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 casserole/pan to heat through, then
take the pan off the heat, mix in the yogurt, half the herbs and the coconut. Taste and season with salt and pepper, put the eggs on top, sprinkle with the remaining herbs and serve with warm Naan breads.