Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, commonly spiced with cumin, paprika and cayenne pepper. Although the dish has existed in Mediterranean and Middle Eastern regions, its more recent egg and vegetable-based form originated in Tunisia. The word Shakshuka, in Arabic slang, means ‘a mixture’ or to stick together, clump together, adhere or cohere.
How to make Shakshuka Couscous
Ingredients
Makes 4 servings
- 3 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- Kosher salt
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon harissa, or more to taste
- ¼ teaspoon smoked paprika
- Black pepper
- Crushed red pepper
- 1 tablespoon tomato paste
- 1 28-ounce can or carton chopped tomatoes
- 1 teaspoon sugar
- ¾ cup Israeli couscous (optional)
- ½ cup vegetable broth (optional)
- 4 large eggs
- ½ cup crumbled feta cheese
- A handful of chopped fresh flat-leaf parsley
Directions
- In a large skillet, heat the 3 tablespoons of oil over medium heat.
- Add the onion and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, a good pinch of salt, a few turns of black pepper, and a pinch of red chili flakes and cook until it’s all dreamy smelly, about 2 minutes.
- Stir in the tomato paste, then the chopped tomatoes and sugar. If you’re hungry and short on time, crank the heat up and go on to the egg step (and nix the couscous and broth). If you’re patient and have the time, bring the mixture to a simmer, reduce the heat to low, stir in the Israeli couscous and broth , and simmer this sauce, covered, for at least 25 minutes or until the couscous is cooked, up to 1 hour or so, stirring occasionally.
- Add additional broth to thin the mixture if desired. Taste the sauce and add what you believe is right.
- Create 4 little wells and crack in your eggs. Either baste the eggs by spooning the hot tomato sauce over them, or just let them be in a sunny-side-up situation.
- When the whites are cooked but the yolks are still runny, remove from the heat. Sprinkle the eggs with a little salt and black pepper, drizzle with olive oil, top the whole pan with feta and parsley, and serve.
Recipe reprinted from Molly on the Range by Molly Yeh with permission from Rodale Books
