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One-pot harissa-spiced aubergine and eggs recipe
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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
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
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Energy
2470kj
590kcal
30%
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Fat
33g
47%
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Saturates
7g
35%
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Sugars
13g
14%
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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.
- 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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