- 3 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 1 clove garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- pinch of cayenne pepper
- 250 g new potatoes, scrubbed and cut into 1 cm dice
- 1 small red capsicum, seeded and diced
- 1 small eggplant, about 200 g, cut into 1 cm dice
- 1 can chickpeas, about 410 g, drained and rinsed
- 6 eggs
- 2 tablespoons chopped fresh coriander leaves
- salt and pepper
- Heat 1 tablespoon of the oil in a 25 cm non–stick frying pan with a flameproof handle.
- Add the onion and cook for 2–3 minutes, or until starting to soften.
- Stir in the garlic, cumin, ground coriander and cayenne pepper, and continue cooking for 1 minute, stirring constantly.
- Add a further 1 tablespoon of the oil to the frying pan, then add the potatoes, capsicum and eggplant.
- Continue frying for 5 minutes, stirring frequently, until the vegetables are lightly browned.
- Add 4 tablespoons water, cover and steam for 5 minutes.
- Then remove the lid and continue cooking until all excess liquid has evaporated.
- Stir in the chickpeas.
- Lightly beat the eggs in a large mixing bowl.
- Add the chopped coriander and season with salt and pepper to taste.
- Tip in the vegetable and chickpea mixture from the pan and stir to mix.
- Preheat the grill to high.
- Heat the remaining 1 tablespoon oil in the frying pan over a moderate heat.
- Pour in the egg mixture, spreading the vegetables out evenly.
- Cook the eggah, shaking the pan from time to time, for 3–4 minutes, or until almost set – there will still be some uncooked egg mixture on the top.
- Place the pan under the grill and cook the eggah for about 2 minutes, or until the top looks set.
- Remove from the heat and allow the eggah to rest in the pan for 2 minutes, then slide it onto a serving plate or board.
- Serve hot, cut into wedges.
Preparation: 10 minutes
Cooking: about 20 minutes