Courgette Fritters With Roasted Tomatoes

Preheat the grill to medium. Place the tomatoes, cut-side up, on a tray lined with parchment. Mix the garlic and 1
tsp of oil, brush over the tomatoes then season. Grill for 8-10 minutes. Turn the grill off and keep warm.

In a bowl, whisk together the flour and 1 egg to make a thick batter. Stir in 1 tsp of hot sauce, or to taste, 2 tsp of
capers and the grated courgette, then season.

Heat 1 tsp of oil in a non-stick pan then add the batter in 6 spoonfuls.

Fry for 2½ minutes on each side, until golden and puffed. Keep warm with the tomatoes.

Without adding extra oil, crack the eggs into the frying pan. Add 1-2 tsp of water, then cover with a lid and steam
for 1½ minutes until the whites are set but the yolk is still runny.

Serve with the fritters and tomatoes, scattered with the remaining capers and more hot sauce.