- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large courgette, coarsely grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 tsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 4 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 tbsp reduced-fat houmous
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
- 1 large red pepper from a jar, torn into strips
- 3 pitted queen olives, quartered
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- handful coriander
Heat 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.
To serve, tip onto a board and spread with the houmous. Scatter with the pepper, olives and coriander. Cut into quarters and eat warm or cold.