Direction

Instructions:
1. Grate the courgettes and squeeze out any excess water using a clean kitchen towel. Place the grated courgettes in a mixing bowl.

2. To the grated courgettes, add the ricotta cheese, 1 beaten egg, flour, garlic powder, dried oregano, and a pinch of salt and pepper. Mix everything together until well combined.

3. Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.

4. Using a tablespoon, scoop the courgette mixture and form into small patties. Place the patties in the heated pan, making sure not to overcrowd them.

5. Cook the fritters for 3-4 minutes on each side, until golden brown and crispy.

6. In a separate bowl, mix together 1/4 cup of plain yogurt with 1-2 teaspoons of harissa paste, depending on your desired level of spiciness.

7. In a small saucepan, bring water to a gentle simmer. Crack 2 eggs into the simmering water and leave to cook for 3 minutes for a soft poached egg.

8. To assemble, place 2 fritters on a plate and top each with a poached egg. Drizzle the harissa yogurt over the eggs and fritters.

9. Serve the courgette and ricotta fritters with poached eggs and harissa yogurt immediately. Enjoy as a delicious and flavorful breakfast or brunch dish.