This is inspired by mfarakeh, a Levantine courgette and egg dish that’s usually made with courgettes or a mixture of potatoes and courgettes.
round the world, around the table is a game I often play with my kids: they choose a place they want to go and we “travel” there with a meal. Breakfast and brunch are particularly good ways to get there. This might be because their enthusiasm levels tend to be at their highest mid-morning, but, more universally, it might also have something to do with the presence and prominence of the wonderfully familiar egg.
Return the pan to the heat, add the remaining 120ml olive oil and, once it’s hot, add the courgettes and a half-teaspoon of salt. Cook for 20-25 minutes, stirring occasionally, until caramelised – some courgette slices should still hold their shape and the rest will have collapsed slightly. Stir in the garlic, cook for a minute, until fragrant, then add three-quarters of the spring onions and coriander, and cook for a minute more, until the herbs have softened.
Stir the remaining spring onion and coriander, the chilli and a tablespoon of lemon juice into the potato bowl, then spoon half this mix on top of the eggs. Serve with the rest of the potatoes in a bowl on the side, pittas, if using, and with an extra squeeze of lemon over the eggs., which is often served at street food stalls with a soft roll for breakfast.Here, I’ve used buttery, flaky parathas to mop things up, but use whatever bread or flatbread you like.
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