Mediterranean Brunch

Ingredients (serves 2)

2 eggs
1 pack anchovies in olive oil
2 courgettes (zucchini), washed and chopped
2 large tomatoes, washed and chopped
mixed Provence herbs
salt and pepper to taste
1 tablespoon olive oil

in a skillet over medium, pour the anchovies and their oil. When the mix starts to sizzle add herbs, pepper and the zucchini. heat 2 minutes then add tomatoes, stir well and cover, reducing the heat slightly. Simmer for 10-15 minutes. Don’t add salt as the anchovies are very salty.

In a little frying pan over medium, pour the olive oil, when it sizzles add the two eggs. Fry gently until the whites are fully cooked. Soak with a few tablespoons from the anchovies vegetables mix so the white don’t burn. When the yolks are hot but still runny, take away from heat and serve 1 egg per plate, with the anchovies-vegetable mix next to it.

If you’re not an egg person, you can replace it with roast turkey.

I don’t eat bread, but a slice of country bread and a little goat’s cheese is also a nice addition to this dish.