- Total Time
carrot(s)2 medium, cut into 1cm pieces
red capsicum1 medium, cut into 1cm pieces
celery1 individual, cut into 1cm pieces
garlic2 clove(s), finely chopped
canned diced tomatoes400 g
harissa½ tsp, paste (see Note)
green prawns500 g, (24 prawns), peeled, tails intact
lentils, canned, rinsed, drained1 can(s), (1x400g can) brown variety
green beans400 g, halved
fresh coriander½ cup(s), coarsely chopped
- Heat a large non-stick frying pan over medium-high heat. Cook carrot, capsicum, celery and garlic, stirring, for 5 minutes or until softened.
- Add tomatoes, harissa and 1½ cups (375ml) water and bring to the boil, stirring. Reduce heat and simmer, uncovered, for 15 minutes or until mixture has thickened.
- Add prawns, lentils and beans and cook, stirring for 2 minutes. Using the back of a spoon, make 4 indents in vegetable mixture. Crack 1 egg into each indent. Cook, covered, for 3–4 minutes or until whites are just set and yolks are still runny or cooked to your liking. Serve sprinkled with coriander.