July 26, 2016

Serves 4

1 protein | 3 vegetables | 1 fat


1 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, chopped
4 baby eggplants, chopped
1 large red capsicum, sliced
1 cup mushrooms, thickly sliced
1/2 tsp ground chilli
1 tsp mild paprika
1 1/2 tsp cumin
1 cinnamon stick
1 pepper
2 x 400g cans diced Italian tomatoes
1 cup hot water
1 cup small cauliflower florets
1/2 cup green beans, sliced
1/2 cup yellow squash, sliced
1/4 cup parsley, chopped
2 x cans chick peas, drained
4 eggs, beaten


  1. Heat the oil in a large saucepan over low heat. Add the onion and garlic, cook for 5 minutes.
  2. Add the eggplant, capsicum and mushrooms, and cook until the eggplant is soft. Add the chilli, paprika, cumin, cinnamon stick and pepper, stir and cook until fragrant.
  3. Add the tomatoes and water, bring to the boil, then add the cauliflower, beans and squash. Reduce the heat to a simmer and cover with a lid. Cook for 8 minutes.
  4. Add the parsley and chick peas, stir, then gently pour in the eggs without stirring. Replace the lid and cook for 5 minutes longer to set the eggs.
  5. Gently stir to break the eggs into smaller pieces. Serve immediately.
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