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.
If you don’t have a food processor you can grate the cauliflower (or finely chop it) instead.
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
dukkah 1 packet
snow peas 1/2 punnet
coriander 1/3 bunch
From your pantry: Oil, salt & pepper