Transform everyday eggs into a flavour-packed dish with hummus, peppers and olives – a great healthy vegetarian lunch
Prep:5 mins
Serves 2
1 tbsp olive oil1 large courgette, coarsely grated1 tsp harissa4 large eggs3 tbsp reduced-fat hummus1 large red pepper from a jar, torn into strips3 pitted queen olives, quarteredhandful coriander
STEP 1Heat the oil in a 20cm non-stick frying pan, add the courgette and cook for a few mins, stirring occasionally, until softened. Meanwhile, beat the harissa with the eggs and pour into the pan. Cook gently, stirring, to allow the uncooked egg to flow onto the base of the pan. When it is two-thirds cooked, leave it untouched for 2 mins to set. Slide onto a plate, then return to the pan, uncooked-side down, to finish cooking.STEP 2To serve, tip onto a board and spread with the hummus. Scatter with the pepper, olives and coriander. Cut into quarters and eat warm or cold.
