Serves 1
Prep time 5 minutes
Cook time 10 minutes
INGREDIENTS
1 1⁄2 tablespoons plain yoghurt of your choice
1 teaspoon harissa paste or blended chipotle chillies in adobo sauce
1⁄2 tablespoon coconut, olive or macadamia oil
1 small zucchini, sliced into 1cm thick rounds
2–3 Brussels sprouts, leaves separated
1 tablespoon lemon juice
sea salt flakes and freshly ground black pepper, to taste
6 peeled hazelnuts, chopped in half (optional)
1 tablespoon extra virgin olive oil
1 egg
METHOD
1 Spread the yoghurt and spice paste on a serving plate.
2 Heat oil in a small non-stick frying pan set over medium heat for 1 minute. Add zucchini and Brussels sprout leaves and sauté for 2 minutes, turning the zucchini rounds over and stirring the Brussels sprouts.
3 Transfer the cooked greens onto the serving plate and season with olive oil, lemon juice, salt and pepper. Top with hazelnuts, if using.
4 Return the pan to the heat, add olive oil and crack the egg into the middle of the pan. Turn the heat up a little and cook for 5–6 minutes, or until the bottom is browned and crunchy and the white on top is set. Transfer the egg to the plate and serve.
