Courgettes & eggs, all in one pan
A small pan, a few familiar ingredients and a simple supper without much washing-up.
Ingredients & method
Give the courgette room
Slice the courgette evenly and use a wide pan so that the moisture can evaporate. If the pan is crowded, cook the slices in two batches. A little colour on the edges adds more flavour than extra seasoning.
At the table
Serve with peppery leaves and a spoonful of plain yoghurt, if you like. Cooking times vary with the hob and pan: check the eggs themselves, not only the timer. This is a general recipe, not an individually calculated ketogenic meal plan.
Method
- Wash the courgettes and slice into rounds. Warm the oil over a medium heat in a wide frying pan.
- Cook the courgettes for 8-10 minutes, turning occasionally, until softened. Stir in the garlic for the final minute.
- Make four spaces and crack in the eggs. Cover and cook gently until both whites and yolks are fully set. Check before serving.
- Scatter with parsley and black pepper. Divide between two plates.
