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One-pot harissa-spiced aubergine and eggs recipe

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

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.

  1. Heat the oil in a large, lidded pan and cook the onion, garlic and aubergine for 5 minutes to soften and brown slightly.
  2. Stir in the harissa paste, tomatoes, chickpeas and stock, bring to the boil and cook for 4 minutes.
  3. Stir in the couscous and cook for 1 minute, then season.
  4. 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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