One-pot harissa-spiced aubergine and eggs recipe

41 ratings Rate
  • Serves 2
  • 5mins to prepare and 20-22mins to cook
  • 590 calories / serving
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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.

  • 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
  • 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


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