I’m aware that tagine and quickie are an oxymoron: tagine is a slow-cooking Moroccan stew.
This is a cheat veggie tagine/tchoutchouka type quickie. Simple to cook, five main ingredients, ready in 20 minutes tops: you can’t lose, and you’re in for an unexpected treat.
- 1 aubergine (or 2 organic red peppers)
- 1 big red onion
- 1 clove garlic
- 4 eggs
- 350 ml. organic passata (from Sainsbury’s, my favourite)
- 1 heap teaspoon ras-al-hanout (or 1/2 cumin, 1/2 ginger, 1/2 coriander)
- 1 generous squirt of harissa (or any other red chilli spice device)
- olive oil
- salt, pepper
Dice the aubergine. Cut the onion in half and then slice it. Chop the garlic finely. Sweat the onion and garlic in 2 tablespoons of olive oil. Add the aubergine. Cook for 5 minutes.
Add the passata and let it cook on medium heat for another 5 minutes. Mix in the spices and harissa.
Break the eggs on top of your sauce and cover. Leave to cook on low heat for 5 minutes or until whites are cooked but yolks are still soft.
Salt, pepper, a bit of olive and maybe some chopped flat parsley if available.
Serve with instant wholemeal couscous (prepared in 5 minutes).