Brunch: Middle Eastern Eggs

1. Slice the celery and courgette. Keep the celery leaves aside. 
2. In a heavy pan fry off the courgette and celery  with a spray or 2 of olive oil. 
3. Once these are starting to brown, on a medium heat add the plum*/chopped tomatoes.
4. Add in the various herbs, lime and puree. Cook through so the tomatoes start to bubble - don't boil!
5. Make a couple of 'dips' or holes in the tomatoes and crack the eggs in. 
6. Pop a lid over the pan. 
7. Once the eggs are white through (about 3-4 minutes) - serve!
8. Season with chilli flakes, dukkha and salt & pepper to flavour x

* I use plum tomatoes and cut them up with the spatula whilst cooking... they're juicier than chopped tomatoes!