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One-pot harissa-spiced aubergine and eggs recipe

61 ratings

This fibre-packed take on a classic shakshuka recipe is made with the addition of couscous, aubergines and chickpeas in a rich, harissa-spiced tomato sauce. Cook the eggs to your liking, we prefer ours a little runny and serve with a scattering of parsley and crusty bread, if you like. See method

Serves 2
5mins to prepare and 20-22mins to cook
590 calories / serving

Ingredients

2 tbsp olive oil
1 small onion, chopped
1 garlic clove, crushed
1 small aubergine, diced
3 tbsp harissa paste
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

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2470kj
590kcal 30%
Fat
33g 47%
Saturates
7g 35%
Sugars
13g 14%
Salt
0.5g <1%

of the reference intake
Carbohydrate 43.5g Protein 31.2g Fibre 11.8g

Method

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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