Creamy dill courgette stew with a fried egg
A creamy garlic and dill courgette stew, topped with a crispy-edged fried egg.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Courgette3
- Sunflower oil2 tbsp
- Onion1
- Garlic2 cloves
- Soured cream200 g
- Plain flour2 tbsp
- Dill½ bunch
- Lemon½
- Eggs4
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Coarsely grate the courgettes, salt them and leave for 10 minutes, then squeeze out the liquid – this stops the stew going watery.
Cook the finely chopped onion in a tablespoon of oil over a medium heat for 5 minutes, add the crushed garlic, then the squeezed courgette, and cook for 6–8 minutes.
Whisk the soured cream with the flour and 100 ml water until smooth, pour it over the courgette and simmer for 2–3 minutes, stirring, until thick and creamy.
Stir in the chopped dill and a little lemon juice, season with pepper, taste and add salt if needed.
Fry the eggs in the remaining oil over a high heat until the edges are lacy and crisp, and lay them on top of the stew.