70ml extra virgin olive oil
3 garlic cloves, crushed
1 red chilli (such as serrano), roughly chopped (seeds removed if you don’t like heat)
600g (approx 2 large) zucchini, thinly sliced on a mandoline
2 leaves rainbow chard (about 80g), thinly sliced
2 tbs roughly chopped chives
2 tbs dill
40g roughly crumbled feta
6 zucchini blossoms (stems removed), halved lengthwise
15g unsalted butter
1/4 tsp Aleppo pepper (or 1/8 tsp chilli flakes)
1. Begin by taking one lemon and using a vegetable peeler to remove 4 strips of zest. Squeeze the lemon to obtain 1 tablespoon of juice and set it aside.
2. In a large, non-stick pan with a lid set over medium heat, add the oil, garlic, chopped chilli, lemon zest strips, and 3/4 teaspoon of salt flakes. Gently fry for 3-5 minutes, stirring often until the oil starts to bubble. If it bubbles too quickly, reduce the heat to medium-low. Lower the heat to low, add the zucchini slices, and continue cooking for 15-20 minutes, stirring regularly until the zucchini slices are very tender and begin to brown. Stir in the chard and cook for a few more minutes until it wilts.
3. Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Add the herbs, reserved lemon juice, and feta. Create 6 hollows using the back of a spoon and carefully crack an egg into each hollow, taking care not to break the yolks. Place the zucchini blossoms around the eggs and drizzle them with a teaspoon of the reserved frying oil. Cover the pan with the lid and cook for 4-5 minutes over medium-high heat until the whites are almost set and the yolks are still runny. (Note: The eggs will continue to cook once uncovered and removed from the heat.)
4. While the eggs are cooking, add the butter to the reserved oil and gently heat until it starts to brown and bubble. Drizzle this mixture over the eggs once they're done. Sprinkle with Aleppo pepper and a generous pinch of salt. Squeeze juice from the remaining lemon on top before serving.