MIDDLE EASTERN EGGS WITH CAULIFLOWER COUSCOUS
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Middle Eastern eggs with cauliflower couscous - A healthy version of couscous made from cauliflower, tossed with dukkah and served with eggs cooked in a spiced vegetable stew.
1. Peel and crush garlic. Remove thyme leaves, cut eggplant into crescents and dice squash.

2. Heat a frypan over medium heat with 1 tbsp oil. Add garlic, thyme leaves, 2 tsp paprika, 2 tsp cumin and 1/2 tsp turmeric. Cook for 2-3 minutes, or until fragrant.

3. Add vegetables to pan, cook for 3-4 minutes, or until just tender. Stir in crushed tomatoes and 1/2 cup water. Increase heat to medium-high, cover and simmer for 10 minutes. Season to taste with salt and pepper.

4. Cut the cauliflower into small florets and process until it resembles couscous (see notes). Add to a saucepan with 1 tbsp oil, 2 tbsp water and 1 tsp turmeric. Cook for 4-5 minutes, or until just tender. Toss through dukkah and season to taste with salt and pepper.

5. Make 6 indents in the tomato mixture and crack in eggs. Cover and cook for 6-10 minutes, or to your liking.

6. Slice snow peas and chop coriander. Divide cauliflower couscous between bowls. Serve with eggs and top with snow peas and coriander.

Tip!
If you don’t have a food processor you can grate the cauliflower (or finely chop it) instead.
garlic 2 cloves
thyme 1/2 packet
gourmet eggplants 2
yellow squash 3

ground paprika 2 tsp
ground cumin 2 tsp
ground turmeric
 1/2 tsp

crushed tomatoes 400g

cauliflower 1
dukkah 1 packet

eggs 6-pack

snow peas 1/2 punnet
coriander 1/3 bunch

From your pantry: Oil, salt & pepper