Stuffed peppers with giant cous cous and baked eggs

Autumn, Summer

This is something of a cross between Shakshuka and a tagine. Vegetarian, healthy, quick and easy, it makes a perfect midweek dinner. You can make with or without the chilli powder, or replace with a little fresh chopped chilli, depending on how fiery you like your food! The cous cous can be replaced with any wholegrain (eg rice or spelt).

IMG_5706Serves 4
120g giant cous cous (or alternative wholegrain) 
2 peppers (any colour)
½ tsp mustard seeds
1 clove of garlic, minced
1 can of chopped tomatoes
1 tsp cumin
½ tsp paprika
¼ tsp chilli powder
1 tsp brown sugar
2 bay leaves
A handful of spinach
A few oregano leaves or alternative herbs
4 eggs
Vegetable oil and salt

Cook the cous cous or alternative wholegrain according to package instructions, adding a pinch of salt to the water. You can do this in advance.

Preheat the oven to 180C.

Cut the peppers in half longways and remove the stalk and seeds. Drizzle with oil (I use olive for baking), sprinkle with a pinch of salt and bake for about 12 minutes.

Whilst the peppers are baking, in an ovenproof dish, dry fry the mustard seeds until they start to pop, then add a little oil and the garlic and gently fry until it is just starting to colour. Add the tomatoes, spices, bay leaves and sugar and stir.

When the peppers are ready (they will just have softened) remove from the oven (but don’t switch it off!). Add the cooked cous cous, oregano (leaves only) and spinach to the tomatoes. Place the pepper halves on top (skin side down) and crack an egg into each half.

Bake for 15- 20 minutes, depending on how well you like your eggs done. Delicious served with flat bread.