Gratinee of Eggs Basque - Unlive, cookery school
An ingenious little supper dish for one, this, but with plenty of colour and flavour. If you're less hungry, just use one egg.
| 2 large eggs|
| 1 medium-sized courgette, sliced thinly|
| ½ small green pepper, chopped into ½ inch (1 cm) squares|
| ½ medium onion, chopped small|
| 2 ripe red tomatoes, or 2 tablespoons Italian tinned tomatoes|
| 1 tablespoon olive oil|
| 1 small clove of garlic, crushed|
| 1½ oz (40 g) grated Parmesan, or any other hard cheese|
| 1 level teaspoon fresh chopped parsley|
| salt and freshly milled black pepper|
|You will also need a 7 inch (18 cm) heavy-based frying-pan, and a round 6 inch (15 cm) gratin dish, buttered.|
Pre-heat the grill, pour boiling water over the tomatoes (if you're using fresh ones), then after a couple of minutes peel off the skins and chop the flesh up roughly.
Now in a 7 inch (18 cm) heavy-based frying-pan, heat the oil and fry the onion and pepper over a medium heat for about 10 minutes until golden and almost cooked. Then draw them to one side of the pan and add the courgette slices: brown these on both sides, then add the garlic and stir everything together.
Next add the chopped tomatoes and a good seasoning of salt and pepper, and let it all cook for 1 minute more.
Now spoon the mixture into a gratin dish and spread it out evenly, making two little spaces for the eggs. Break 2 eggs into these spaces, season them, then sprinkle the cheese all over.
Place the dish approximately 4 inches (10 cm) away from the grill, and cook for 10-15 minutes, depending on how you like your eggs.
Serve sprinkled with chopped parsley and with lots of crusty French bread.
Copyright © 2009 Delia Smith/NC Internet Ltd, ALL RIGHTS RESERVED.