Print Options:

Courgette KuKu

everything you need to know about fat

 3 tbsp light olive oil
 1 red onion, sliced
 2 garlic cloves, finely chopped
 500 g courgettes, medium sliced
 6 large organic eggs, lightly beaten
 100 ml organic milk
 handful of chives, chopped
 handful of mint, chopped
 large handful of fat-leaf parsley, chopped
 salt and black pepper
For the advieh spice mix
 ¼ tsp ground turmeric
 ¼ tsp ground cinnamon
 ½ tsp ground cumin
 ½ tsp ground coriander
 ¼ tsp ground cardamom
 ¼ tsp persian dried lime powder (optional)
1

Mix all the spices for the advieh blend together in a small bowl.

2

Heat 2 tablespoons of the oil in a large heavy-bottomed frying pan. Add the onion and fry on a low heat for 10 minutes to soften and start to brown.

3

Heat the grill to medium.

4

Remove the onion to a plate and add the remaining tablespoon of oil to the pan. Turn the heat up, add the courgettes and fry in batches (if need be) until they have some colour, about 2 3 minutes per side.

5

Add the garlic, advieh spice mix and the fried onions. Fry for a further 2 minutes, stirring, then season with salt and pepper.

6

Whisk the eggs with the milk in a large bowl, stir in the chopped herbs and pour over the top of the courgettes. Cook very gently for a few minutes until just set on the bottom.

7

Finish under the grill until just set all the way through (test by gently tipping it sideways,
no runny egg should appear). Wait for at least 5 minutes before cutting into wedges to serve (Garnish with extra chopped chives and a pinch of paprika, optional)

Basket
There are no products in the cart!
0

Is your gut happy?

Stay informed and inspired on your journey to better gut health. Sign up for my newsletter and receive regular tips, recipes and exclusive content.

We don’t spam or pass on your details. See our privacy policy