This recipe is a great 'fridge forage' meal - for when all you've got left in the fridge are a couple of lonesome eggs and a random assortment of veg that have seen better days. I've used courgette, leek, broad beans and spinach here because that's what I had. But if the fridge gods are offering up a different assortment of green veg than go for it.
What's the A to V?
Where to start? Eggs are one of the most nutrient dense foods out there - a rare dietary source of vitamin D, plus vitamin A, B12 and iron. And for anyone worrying about their cholesterol, good news. The idea that eggs should be avoided in order to reduce cholesterol has mostly been discredited. You can eat up to 2-3 a day without worrying, as saturated fat seems to have a greater impact on cholesterol levels.
Ingredients (serves 2):
4 eggs
1-2 courgettes, sliced
1 leek, diced
A fist sized amount of broad beans or peas (I use frozen)
1/2 a bag of spinach or kale
2 tbsp of olive oil
3 cloves of garlic, diced
1 tbsp of zhoug or chermoula paste (you can buy these in supermarkets)
A generous handful of coriander and parsley to finish
Sprinkle of dried oregano (optional)
Method
Preheat your oven to 200 degrees, and then roast your courgette with 1 tbsp of olive oil for 20-30 minutes (alternatively, slice finely and sautee instead).
In a pan, heat your remaining oil. Add your garlic and leek to the pan and season with salt and pepper. Once your leek has softened, add your roasted courgette and broad beans to the pan, plus your spinach. Stir in your zhoug or chermoula paste and the oregano if you're using it.
Give everything a good stir, then crack your eggs on top, and cook for 6 minutes. I usually cover my pan with foil or a lid during this stage.
Serve with your herbs, and couscous or crusty bread.