- Main Meal
- Serves 4
- 20 mins
- Vegetarian
Ingredients
2 tsp of olive oil
1 white onion, thinly sliced
3 garlic cloves, crushed
1 tbsp rose harissa paste
1 tsp ground coriander
150ml vegetable stock
1 x (400g) tin chickpeas
2 x (400g) tin chopped tomatoes
2 courgettes, diced
200g baby spinach
Large handful coriander, chopped
4 eggs
Instructions
Begin by heating the olive oil in a large frying pan. Once hot, sauté the onion and garlic for 5 minutes, or until the onion has softened and the garlic smells fragrant. Stir in the harissa paste and ground coriander. Let the spices roast in the pan for a few moments before adding the vegetable stock and chickpeas, including their liquid. Cover the pan and leave to simmer for 10 minutes, by which point it should smell incredible.
Add the tinned tomatoes and courgettes to the pan and cook over a low heat for a further 10 minutes. Once the tomatoes have broken down and the courgettes are tender fold in the baby spinach and fresh coriander and let the sauce gently bubble until it is rich and delicious.
Using the back of a spoon, make 4 hollows in the sauce. Crack the eggs into the hollows, put a lid on the pan and let the eggs poach in the sauce. Once the yolk has turned golden yellow and the white has set, remove from the heat and serve immediately.