This quick, spicy brunch dish is packed with healthy courgettes, chickpeas, tomatos and spinach. Flavour your sauce with rose harissa
Prep:10 mins
Serves 4
2 tsp rapeseed oil1 large onion, halved and thinly sliced3 garlic cloves, sliced1 tbsp rose harissa1 tsp ground coriander150ml vegetable stock400g can chickpea2 x 400g cans cherry tomatoes2 courgettes, finely diced200g bag baby spinach4 tbsp chopped coriander4 large eggs
STEP 1Heat the oil in a large, deep frying pan, and fry the onion and garlic for about 8 mins, stirring every now and then, until starting to turn golden. Add the harissa and ground coriander, stir well, then pour in the stock and chickpeas with their liquid. Cover and simmer for 5 mins, then mash about one-third of the chickpeas to thicken the stock a little.STEP 2Tip the tomatoes and courgettes into the pan, and cook gently for 10 mins until the courgettes are tender. Fold in the spinach so that it wilts into the pan.STEP 3Stir in the chopped coriander, then make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.
