Mediterranean Egg Bowl (LC)

Ingredients

• 1 tsp olive oil
• 80g courgette, sliced into half moons
• ½ red onion, sliced
• 6 cherry tomatoes
• Black pepper, to taste
• ½ tsp dried basil
• 1 heaped tbsp full-fat Greek yoghurt
• 1 heaped tsp cream cheese
• 2 eggs
• 1 heaped tsp balsamic glaze or balsamic vinegar (optional)

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Instructions:

1. Heat the olive oil in a frying pan over a medium heat.

2. Add the courgette, red onion and cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

3. Season the vegetables with a little black pepper and half of the dried basil. Stir well, then remove from the heat.

4. Add the Greek yoghurt and cream cheese to a small bowl. Season with a little black pepper and the remaining dried basil, then mix until smooth and creamy.

5. Meanwhile, cook the eggs in a saucepan of boiling water to your liking. Once cooked, transfer to cold water, peel and cut in half.

6. Spread the yoghurt and cream cheese mixture over the base of a serving bowl or plate.

7. Spoon the sautéed vegetables over the yoghurt mixture and top with the boiled egg halves.

8. Drizzle over the balsamic glaze or balsamic vinegar, if using, and serve.

Breakfast /Lunch

Serves: 1