Courgette & sumac shakshuka

A seasonal take on a Middle Eastern favourite, infused with lemon and basil. It’s all cooked in one pan, too.

Ingreadient

• ½ tbsp olive oil
• 1 large Essential Courgette (or 2 small), cut into half moons
• 1 clove/s garlic, crushed
• ½ unwaxed lemon, zest and 1 tsp juice
• ¼ x 25g Cooks' Ingredients basil
• 2 Essential eggs
• 1 tbsp Essential Greek Yogurt
• ½ tsp sumac
• 1 flatbread or slice of crusty bread, to serve

Step by step

1. In a small frying pan (18-20cm), heat the oil over a high heat and fry the courgette for 5 minutes, turning occasionally, until tinged golden. Add the garlic and cook for 1 minute. Squeeze in 1 tsp lemon juice, add 1 tbsp water, lower the heat to medium and cook for 5-6 minutes until the courgette is starting to break down. Stir through the lemon zest and most of the basil, reserving a few small leaves to serve; season.
2. Use the back of a spoon to make 2 wells in the courgette mixture, then crack the eggs into the holes, cover with a lid and cook for 5-6 minutes until the eggs are cooked to your liking. Scatter over the reserved basil leaves, add a dollop of Greek yogurt and sprinkle over the sumac. Serve with a flatbread or a slice of crusty bread.