Roasted courgettes with chilli scrambled eggs


  • 6 baby courgettes
  • 1 tbsp thyme
  • 5 tbsp dried porcini mushrooms, soaked in water until soft, drained and water reserved
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
For the chilli scrambled eggs
  • 3 tbsp butter
  • 2 free-range eggs, lightly beaten
  • 1 pinch chilli flakes
  • 1 pinch saffron
  • 2 tbsp mushroom water, reserved from soaking the porcini
  • 3 tbsp double cream

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the courgettes in a baking tray with the thyme, soaked mushrooms and olive oil and season well.

  3. Roast in the oven for 15 minutes.

  4. For the chilli scrambled eggs, melt the butter in a non-stick frying pan. Add the eggs, chilli, saffron and mushroom water and cook for two minutes.

  5. Stir in the cream and season.

  6. Serve the roasted courgettes alongside the chilli eggs.

Required techniques

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 1