Harissa Spiced Aubergine & Eggs
Servings Prep Time
2people 10minutes
Cook Time
Servings Prep Time
2people 10minutes
Cook Time
To prepare:
  1. Peel and slice the onion, peel and crush the garlic.
  2. Thinly slice the chilli and dice the aubergine into 1cm cubes.
  3. Add everything to a large, flat-based, lidded pan with the olive oil.
  4. Cut the pepper in to small pieces.
  5. Separately weigh out the chickpeas and couscous and make the stock. Store any left over chickpeas in an airtight container in the fridge.
To cook:
  1. Heat the pan over a medium heat and fry it’s contents for 5 minutes.
  2. Add in the pepper and keep frying for 1 minute.
  3. Add the Harissa paste and stir for 30 seconds.
  4. Pour in the tomatoes and chickpeas and lower the heat right down. Leave to simmer for 5 minutes.
  5. Pour in the stock and couscous and stir well. Leave for 1 minute.
  6. Break the eggs in to the pan one by one, making sure they are separated from each other.
  7. Place the lid on the pan and leave for 10 minutes.
  8. Remove the lid and leave gently simmering for another 2 minutes before serving. Ensure that each person gets 2 eggs.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.