Breakfast variations: courgettes, yogurt and fried egg with harissa

I made this a few days ago, I make it relatively often, it’s fabulous. You can use the same pan for everything. 

Quarter a few small courgettes, toss with salt and a little olive oil. Heat up a pan until hot with no oil in. Place the courgettes on one of the cut sides into the pan, leave them there until scorched brown, flip them onto the other cut side with a fork. 

When the courgettes are scorched on both cut sides, remove from the pan. Add a little oil to the pan and fry the eggs so the bottom is crispy and the yolk is soft. Lay the egg on top of the courgettes. 

Spoon a generous blob of thick unsweetened yogurt mixed with a little salt onto the plate, alongside the courgettes. In the residual pan heat melt a good knob of butter or 2 tablespoons of olive oil and add some harissa or if you don’t have any, chilli flakes and tomato paste with a few cumin seeds, and mix together with a fork. Pour the spicy butter/oil over the yogurt and egg. 


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