BreakfastOne-panVegetarian

Harissa Shakshuka

Name: Harissa Shakshuka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 aubergine trimmed and cut into 2cm dice; 1 red onion finely sliced; 2 garlic cloves minced; 1 tbsp harissa paste; 1 tbsp tomato purée; 1 tsp ground cumin; 1 red pepper deseeded and sliced; 1 x 400g tin chopped tomatoes; 6 eggs; salt and freshly ground black pepper; 120 g Greek yoghurt; generous handful coriander leaves finely chopped; 4 slices toasted bread of your choice

Eggs don’t get much better than this. Harissa is the most beautiful flavour and works perfectly with the Greek yoghurt and coriander at the end. You can enjoy this together any day of the week alongside a few slices of toast. Easy to prep with one pan means less cleaning up to do which is always a bonus.

Prep: 10 min
Cook: 30 min
Serves: 4
Level: Easy

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1.
Heat the olive oil in a large frying pan over a medium-high heat, add the aubergine and cook for 5–6 minutes, stirring, until starting to soften and caramelise. Add the red onion and garlic and cook for 2–3 minutes, then add the harissa, tomato purée, cumin and red pepper, then the chopped tomatoes. Fill the empty tin about a quarter-full of water, swirl it in the tin, then add the water to the pan.
2.
Reduce the heat to medium-low and simmer for 10 minutes, until the mixture is thick. Season with salt and pepper.
10 minutes
3.
Use a spoon to create 6 wells in the mixture, then crack an egg into each. Cover with a lid and cook gently for 4–8 minutes, until the egg whites are set and the yolks are still runny.
4.
Take off the heat and let it sit for a couple of minutes to settle. Serve with a dollop of yoghurt and a sprinkling of coriander, and mop it all up with some toasted bread.