BRAISEDEGGSWITH ZUCCHINI,
FETA& LEMON
SERVES 32 lemons
70mlextravirginoliveoil
3 garliccloves,crushed
1 redchilli(suchasserrano),roughly
chopped(seeds removed if you don’t
likeheat)
600g(approx2 large)zucchini, thinly
slicedona mandoline
2 leavesrainbow chard (about 80g), thinly
sliced
2 tbsroughly chopped chives
2 tbsdill
40groughly crumbled feta
6 eggs
6 zucchiniblossoms(stems removed),
halvedlengthwise
15gunsaltedbutter(^1) / 4 tspAleppo pepper(or (^1) / 8 tsp chilli
flakes)
Takeonelemonandusea vegetable
peelertoremove4 stripsofzest.Squeeze
thelemontoget1 tbsjuice,thensetaside.
Addtheoil,garlic,choppedchilli,lemon
zeststripsand^3 / 4 tspsaltflakestoa large,
non-stickpanwitha lidsetovermedium
heat. Gently fry for 3-5 minutes, stirring
often,untiltheoilbeginstobubble.(Turn
theheatdowntomedium-lowif theoil
bubblestooquickly.)Decreasetheheatto
low,addthezucchinislicesandcontinue
tocookfor15-20minutes,stirringoften,
untilthezucchinislicesareverytenderand
beginningtobrown.Stirin thechardand
cookforanotherfewminutes,untilwilted.
Drainthezucchiniandchardovera
saucepantocollecttheoil,thenreturnthe
vegetablestothesautépan.Stirin the
herbs,reservedlemonjuiceandfeta.
Create6 hollowswiththebackofa spoon
andcarefullybreakaneggintoeach
hollow(takecarenottobreaktheyolks).
Laythezucchiniblossomsaroundtheeggs
anddrizzlethemwitha teaspoonofthe
reservedfryingoil.Coverthepanwiththe
lidandcookfor4-5minutesovermedium-
highheat,untilthewhitesarealmostset
andtheyolksarestillrunny(theeggswill
continuecookingonceuncovered and
removefromtheheat).
Whiletheeggscook,addthebutterto
thereservedoilandgentlyheatuntil
beginningtobrownandbubble,then
drizzleovertheeggswhenthey’redone.
SprinklewiththeAleppopepperanda
goodpinchofsalt.Squeezejuicefrom the
remaining lemon on top to serve.
A REAL
CRACKER
IntrueYotamOttolenghistyle,thestarchefteamsgood-for-
yougreenswithrich,yolkyeggsfora dishthat’sa riotofcolour
and flavour, and one you’ll have on speed dial all summer.
PORTRAIT
PHOTOGRAPHY
JONATHAN
LOVEKIN
PHOTOGRAPHY
CHRIS COURT
STYLING
DAVID MORGAN
THIS RECIPE WAS ORIGINALLY PUBLISHED
IN
THE NEW YORK TIMES
.
32 delicious.com.au
YOTAM OTTOLENGHI.