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1
Trim and wash the courgettes, and cook whole in gently boiling salted water for 6-7 minutes, until just soft (test by pricking with a fork).
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2
Drain the courgettes, and leave in the saucepan with the lid on while you prepare the piperade.
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3
Make the piperade: Peel and slice the onion.
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4
Wash, core and chop the pepper.
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5
Wash and chop the tomatoes.
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6
Heat the oil in a saucepan and cook the onion and pepper over a medium heat, stirring well, for about 4-5 minutes, until soft.
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7
Add the chopped tomatoes, garlic, salt, and pepper, and stir.
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8
Continue to cook gently over a low heat, stirring occasionally, for about 15 minutes, to make a thick saucy mixture.
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9
Break the eggs into a small basin and lightly beat them with a fork, ready to cook.
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10
Remove the courgettes from the pan, split them in half lengthways, and hollow out the seedy centre part, leaving a thick courgette shell.
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11
Put them on a serving dish and keep them warm while cooking the egg.
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12
Pour the beaten egg into the vegetable mixture, stirring hard with a wooden spoon over a low heat until the eggs are just setting (do not overcook or the eggs will go hard instead of soft and creamy).
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13
Spoon the filling into the prepared courgette halves.
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14
Eat hot or cold as preferred.
