Baked Courgettes with Baked Eggs and Fennel Seeds – Lunch

Baked Courgettes with Baked Eggs

So, friggin’ simple, so, friggin’ yummy……

1. Whole courgettes in a baking dish, sprinkled with a few fennel seeds and a little olive oil and salt and pepper.

2. Roast covered tightly for at least an hour or until completely soft.

3. Top and tail to remove any stalk, while still warm, then mash with a fork. Taste for seasoning, adding more olive oil, til you have a  oily, juicy, rough paste.

4. Make dips in the courgette and drop an egg into each and pop back in the oven for about 5 minutes or until the egg is cooked but the yolk still runny.

See a variation of baked courgette as a dip…

This entry was posted in August, Brunch, Eggs & Dairy, July, June, Lunch, September, Supper, Vegetables, Vegetarian. Bookmark the permalink.

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