One-pot harissa-spiced aubergine and eggs recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2470kJ 590.0kcal
- Fat
- 33g
- Saturates
- 7g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 43.5gProtein 31.2gFibre 11.8g
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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.
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