- 2 tbsp harissa paste
- 1 tsp each ground cumin and ground coriander
- 2 red onions, halved and cut into thin wedges
- 2 skinless chicken breasts, cut into bite-sized chunks
- 1 small butternut squash, cut into 1cm chunks (no need to peel)
- 2 x 400g cans tomatoes
- zest and juice 2 lemons
- 200g cherry tomatoes, halved
- 140g couscous
- small bunch coriander, roughly chopped
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- Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
- Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.
- 200g carton passata
- pack of 5 large Middle Eastern flatbreads
- ½ x 750g bag frozen spinach, defrosted
- 1 garlic clove, chopped
- 3 balls mozzarella, patted dry and torn
- 5 medium eggs
- freshly grated nutmeg
- small bunch basil
- shaved parmesan (or vegetarian alternative), to serve
- Heat the oven to as high as it will go. Spread 1-2 tbsp of passata over each flatbread. Squeeze as much water as you can from the spinach (this will prevent your pizzas from being soggy), then scatter on top, leaving a gap in the centre. Divide the garlic and mozzarella between the pizzas, seasoning generously as you go.
- You will probably only be able to bake 2 pizzas at a time. So put 2 on a baking tray, carefully crack an egg into the middle of each, and season with nutmeg and some of the basil. Bake for 7 mins until the cheese has melted and the egg is cooked to your liking.
- Repeat with the remaining pizzas and ingredients. Serve, garnished with a little more basil and some Parmesan. Cut into slices and share between everyone.
