- serves 4 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 4 eggs
- ¼ cup extra virgin olive oil
- 2 garlic cloves, bruised
- 3-4 small-medium zucchini, cut into 2-3 cm pieces
- 2-3 squash, cut into cubes
- Juice of ½ lemon
- Salt and pepper
- 2-3 springs parsley, stems finely chopped, leaves sliced
- Crusty bread and goat’s cheese, to serve
Instructions
- To boil eggs, bring a saucepan of water up to the boil and carefully lower the eggs. Cook for 7 minutes or to your liking. Refresh under cold running water and peel.
- Heat oil in a sauté pan and add the garlic, zucchini, squash, lemon juice and salt and pepper. Cook for 2-3 minutes and then place the lid on to cook for a further 8-10 minutes to soften slightly. Add the parsley stems and leaves to the pan and fold through.
- Portion the braised zucchini into shallow bowls, add goat cheese and top with the eggs. Serve with crusty bread.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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