Home Recipes One-pot harissa-spiced aubergine and eggs recipe

One-pot harissa-spiced aubergine and eggs recipe

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One pot harissa spiced aubergine and eggs HERO
  • Rating: 4 stars
  • Cost per serving: £2.33
  • 5 mins to prepare and 10 mins to cook Takes: 5 mins to prepare and 10 mins to cook
  • 2 Serves: 2

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. Cover and cook for 4 minutes, or until the eggs are done to your liking.

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

I have cooked this     15

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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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Each serving contains
  • Calories 575 29%
  • Sugar 12g 13%
  • Fat 33g 47%
  • Saturates 6g 30%
  • Salt 2.4g 40%
of an adult’s guideline daily amount. Find out more
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