4 tablespoons olive oil
1 onion, chopped
2 aubergines, cubed
2 garlic cloves, finely chopped
500 g (1 lb) tomatoes, cut into large chunks
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
100 g (3½ oz) quinoa
300 ml (2 pint) vegetable stock
125 g (4 oz) frozen peas (optional)
4 eggs
salt and pepper
chopped mint, to garnish


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and aubergines and fry, stirring, until the aubergines are golden.
2.Stir in the garlic, tomatoes and spices and cook for 1 minute. Mix in the quinoa and stock, add a little salt and pepper and bring to the boil.
3.Transfer the mixture to the slow cooker pot. Cover with the lid and cook on high for 22-3 hours.
4.Stir in the frozen peas, if using, and add a little boiling water if the has begun to stick around the edges of the pot.
5.Make 4 indents with the back of a dessert spoon, then break and drop an egg into each one.
6.Cover and cook for 15-20 minutes or until the egg whites are set and the yolks still soft.
7.Spoon on to plates, sprinkle the eggs with a little extra salt and pepper and garnish with chopped mint. Serve with toasted pitta breads, cut into strips, if liked.
8.FÖR AUBERGINE RATATOUILLE WITH BAKED EGGS, omit the ground spices and quinoa and make up the recipe as above, adding 1 diced courgette and1 cored, deseeded and diced orange pepper with the garlic, tomatoes and smoked paprika.
9.Add 200 ml (7 l oz) vegetable stock, season with salt and pepper and continue as above, omitting the peas.
10.Serve sprinkled with torn basil leaves, spooned over toasted rustic-style bread.

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