Roasted Eggs with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Line a large baking sheet with parchment paper.

2. 2

   Scoop out the flesh from the courgette halves using a melon baller or small spoon, leaving about 0.5cm border. Chop the scooped flesh finely and set aside.

   Tip: Don't scoop too deep or the courgette boats will fall apart during cooking.

3. 3

   Brush the courgette boats generously with 3 tablespoons of olive oil on both sides. Arrange them cut-side up on the prepared baking sheet.

4. 4

   Roast the courgette boats for 12 minutes until they begin to soften and develop light golden edges.

5. 5

   While the courgettes roast, heat the remaining 1 tablespoon of olive oil in a small pan. Sauté the minced garlic and reserved courgette flesh for 2 minutes until fragrant.

   Tip: Keep the heat moderate to prevent the garlic from burning.

6. 6

   Remove the partially cooked courgette boats from the oven. Divide the garlic-courgette mixture evenly among the boats, creating a small well in the center of each.

7. 7

   Carefully crack one egg into each courgette boat. Sprinkle with fresh thyme, sea salt, black pepper, and half of the grated parmesan.

   Tip: If you prefer firmer yolks, beat the eggs slightly before adding them.

8. 8

   Return to the oven and bake for 10-12 minutes until the egg whites are set but the yolks remain slightly runny. Top with remaining parmesan in the last 2 minutes.

   Tip: Oven temperatures vary, so check at 10 minutes by gently shaking the pan—the whites should be opaque.

9. 9

   Remove from the oven and garnish with lemon zest and toasted pine nuts. Serve immediately while warm.