Page 40 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Pumpkin flower layered with fried egg and courgette leaves
INGREDIENTS
2 large pumpkin flowers (or 4 small to medium-sized flowers)
2ml oil
4 eggs
Courgette leaves (as per recipe on page 32, using half the quantity)
Salt and pepper to taste
INSTRUCTIONS
Clean the pumpkin flowers and lay them on a plate.
Heat the oil and fry the eggs to desired preparation (I like mine sunny-side up). Then gently open a flower and spoon two fried eggs into it, on top of some cooked courgette leaves (see recipe on page 32). Do this for the other two eggs. If your pumpkin flowers are small to medium-sized, use 4 of them and place one egg in each flower. Season to taste.
TO SERVE
Serve this as a light meal.
SERVES 2 PREPARATION TIME 15 MINS COOKING TIME 10 MINS
38 STARTERS AND CANAPÉS [ chapter one ]