The recipe makes enough for four.
- 1 large onion
- 1 large courgette
- 2 large peppers
- 1 small aubergine
- 3-4 large tomatoes (you can use fresh rather than passata here because the tomatoes are thin-skinned and cook down beautifully – and they taste better than tinned or jarred!)
- 2 chopped garlic cloves
- Salt, pepper, paprika, basil
- Oil for frying
- 4 large eggs
- Sprigs of basil
The vegetables here in Bulgaria are fabulous at this time of year – juicy tomatoes, aubergines, peppers and abundant herbs – as well as amazing numbers of courgettes which seem to grow and proliferate before your very eyes in July! Here’s a great recipe which uses all of this wonderful seasonal produce.
Chop the vegetables into 1.5cm cubes and fry them in a pan – onions first, for two minutes, then add the peppers, aubergines and garlic. Then add the courgettes and tomatoes. Saute for a few minutes, then simmer for around 10 minutes until the vegetables are soft. Season to taste and add freshly torn basil.
Divide the mixture into four small shallow oven-proof dishes. Crack an egg into each and sprinkle with salt. Bake for around 10 minutes at 200C until the egg whites are set, but the yolks still soft. Add a sprig of basil on each dish for a delicious burst of fragrance.
More courgette recipes coming soon, including Kevin’s fabulous courgette and basil cake!