One-pot harissa-spiced aubergine and eggs recipe

36 ratingsRate
  • Serves 2
  • 5mins to prepare and 20-22mins to cook
  • 575 calories / serving
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One pot harissa spiced  aubergine and eggs  HERO

Heat the oil in a large, lidded pan and cook the onion, garlic and aubergine for 5 minutes to soften and brown slightly. 

Stir in the harissa paste, tomatoes, chickpeas and stock, bring to the boil and cook for 4 minutes. 

Stir in the couscous and cook for 1 minute, then season.

Make 4 hollows in the mixture and crack an egg into each. Cook for 10-12 minutes, or until the eggs are set. Remove the lid for the last couple of minutes. 

To serve, squeeze over the lemon juice and scatter the parsley.

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  • Ingredients

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1 small aubergine, diced
  • 3 tbsp harissa paste
  • 1 x 400g tin chopped tomatoes
  • 1 x 210g tin chickpeas, drained and rinsed
  • 100ml vegetable stock
  • 50g (2oz) couscous
  • 4 large British Lion eggs
  • ½ lemon, juiced
  • handful fresh parsley, chopped
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  • Calories
    575
    29%
  • Sugar
    12g
    13%
  • Fat
    33g
    47%
  • Saturates
    6g
    30%
  • Salt
    2.4g
    40%
of an adult's Reference Intake daily amount.
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