Eggah bi Eish wa Kousa

• 250 g (8 oz) courgettes
• Salt
• 1 medium-sized onion

Wash the courgettes and cut them into ½-cm-(¼-inch-) thick slices. Sprinkle with salt and allow the water to drain off in a colander for about ½ hour. Pat dry with a clean cloth or kitchen paper.

Fry the chopped onion in hot butter until soft and just golden. Add the courgette slices, and sauté until soft and lightly coloured all over.

Beat the eggs. Add the soaked bread, squeez