Its all about layers of smoky flavours. Egg fried in toasted sesame oil, charred courgette on a spicy tomato ‘kyet' flavoured with smoky black cardamom. Capers provide a tangy counterpoint to the smokiness. The tomato kyet and charred courgette can be prepared earlier, assembled on the flatbread and heated in the oven before adding the fried egg.
Ingredients (serves 2)
2 medium or large courgettes (zucchini)
1 tbsp oil
½ a medium onion, chopped
3 fat cloves of garlic, finely chopped
1x 400g tin of chopped tomatoes
3 tbsp medium sweet sherry
2 whole Scotch bonnet chillies, pierced with a sharp knife*
1 tbsp black ground cardamom
1 tbsp capers
Salt, to taste
2 eggs
1 tbsp toasted sesame oil
2 flatbreads
Mint leaves (or other green herb) to sprinkle
*feel free to substitute chillies of your choice, or use ground chilli powder, to taste.
Method
Ingredients (serves 2)
2 medium or large courgettes (zucchini)
1 tbsp oil
½ a medium onion, chopped
3 fat cloves of garlic, finely chopped
1x 400g tin of chopped tomatoes
3 tbsp medium sweet sherry
2 whole Scotch bonnet chillies, pierced with a sharp knife*
1 tbsp black ground cardamom
1 tbsp capers
Salt, to taste
2 eggs
1 tbsp toasted sesame oil
2 flatbreads
Mint leaves (or other green herb) to sprinkle
*feel free to substitute chillies of your choice, or use ground chilli powder, to taste.
Method
- Bake the courgettes whole for 30 - 35 mins in hot oven, turning once, until the skin turns black and the inside is soft. You could use an outdoor grill.
- Heat the oil in a pan and add the chopped onions. Cook until the onions are softened.
- Add the garlic and cook for a few minutes.
- Add the tomatoes, chillies and sherry. Simmer for 15 minutes until the sauce begins to reduce. Add the cardamom.
- Continue simmering for 15 minutes or until the sauce reduces to a jam like consistency. Add the capers and salt, to taste.
- Heat the sesame oil in a frying pan over a medium high heat. Add the eggs and fry until they are crispy around the edges, basting the white as they cook.
- Heat the flatbreads.
- To serve. cover each flatbread with a layer of kyet, place a courgette on top and split it vertically, splaying it out slightyl. Top with the crispy fried egg and scatter with green herbs.
