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Courgette Cooked Egg & Tomato Barley
Courgette Cooked Egg & Tomato Barley

Before you jump to Courgette Cooked Egg & Tomato Barley recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

In general, people have been trained to think that “comfort” foods are terrible for the body and have to be avoided. If your comfort food is candy or junk food this can be true. Soemtimes, comfort foods can be utterly nutritious and good for us to consume. There are some foods that, when you eat them, may better your mood. When you are feeling a little down and need an emotional pick-me-up, test out a couple of these.

Your mood could actually be helped by green tea. You were sure it had to be in here somewhere, right? Green tea is loaded with an amino acid referred to as L-theanine. Research has found that this amino acid stimulates the production of brain waves. This helps raise your mental focus while having a relaxing effect on the rest of your body. You knew green tea could help you feel so much healthier. Now you are well aware that green tea helps you to lift your moods too!

So you see, you don’t have to turn to junk food or foods that are terrible for you so you can feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to courgette cooked egg & tomato barley recipe. You can cook courgette cooked egg & tomato barley using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Courgette Cooked Egg & Tomato Barley:
  1. Get 250 g barley
  2. Prepare 4 tomatoes
  3. Get olive oil
  4. Take 1 onion
  5. Take 4 round courgettes
  6. You need 4 eggs
  7. Prepare 4 tbsps fresh goat cheese
  8. Use spring onion
  9. Get salt, pepper
Steps to make Courgette Cooked Egg & Tomato Barley:
  1. Wash and dice the tomatoes. Peel and chop the onion. Heat some olive oil in a big pan, then add the tomatoes and onion. Add the barley and mix with a wooden spoon. Add a pinch of salt and 1.5l of water. Let it cook for 25 minutes.
  2. Preheat the oven to 180C/355F. Wash the round courgettes. Cut off the tops, keeping them to use as lids. Using a spoon, hollow out the centres of the courgettes, leaving a shell of about 1.5cm thick.
  3. Place the courgettes on a baking sheet lined with parchment paper. Pour 1 tbsp of olive oil in each courgette, close with the tops and bake for 10 minutes.
  4. Add 1 tbsp of goat cheese and then one egg inside each courgette. Cover with the top and bake for 15 more minutes.
  5. Serve with the tomato barley, sprinkling some chopped spring onion, salt and pepper on top.

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