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.
The Wholesome Cook by Martyna Angell (Harlequin MIRA) is available for purchase at all good book stores nationally or at Harlequin Books Website for RRP $49.99 / eRRP $23.99.
