zucchini, pumpkin seed and olive rosti with RAW tomato sauce and a poached egg

A delicious alternative for those getting bored of the same old breakfast. This scrumptious Zucchini rosti  with zucchini, pumpkin seed and olive rosti with RAW tomato sauce and a poached egg is also ideal  as a light lunch or a burger patty with roasted veggies.
zucchini, pumpkin seed and olive rosti with RAW tomato sauce and a poached egg11
Ingredients serves 4

5 eggs 1 clove of garlic 1 tablespoon of olive oil 4 medium Zucchinis 1 handful of olives 2 handfuls of pumpkin seeds salt & pepper half a lemon 1 red chilli 1 clove of garlic 1 small punet of ripe cherry/rosa/plum tomatoes 2 tablespoons of olive oil 1 teaspoon of honey salt & pepper for the RAW tomato sauce

Grate the zucchini and place in a bowl with the 1 egg, salt and pepper and olives. In a food processor, pulse the pumpkin seeds until fine. Place the mixture in the fridge to cool and firm. Halve the cherry tomatoes and combine with olive oil, garlic, chilli, salt and pepper using a handheld blender. This fresh tomato sauce is a tangy compliment to the poached egg. Place spoonfuls of the zucchini mixture into a non-stick pan. Fry on high in a teaspoon of coconut oil until golden brown on both sides. Once cooked squeeze some lemon juice over the rosties. For the poached eggs Place hot water in a sauce pan and simmer on medium heat. Add 1 tablespoon of vinegar and begin stirring the water to create a whirlpool. Drop the egg in the centre and cook for 1 – 3 minutes depending on how you like your eggs. So delicious – a perfectly poached, runny egg dripping onto a golden brown zucchini rosti, served with lashings of tangy, spicy and super fresh tomato salsa. via: When Ginger met Garlic

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