Shakshouka Couscousilla
recipe

A delicious North African-inspired dish featuring poached eggs in a spiced tomato sauce served over fluffy couscous.

Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 red chili, minced (optional)
- 400 g canned crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 eggs
- Salt and pepper to taste
- Fresh cilantro, chopped
- Fresh parsley, chopped
- 250 g couscous
- 500 ml vegetable broth (or water)
- 100 g chorizo, sliced (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes.
2. Add the garlic, bell pepper, and chili. Cook for a few more minutes until the vegetables are softened.
3. Stir in the crushed tomatoes, cumin, and paprika. Season with salt and pepper. Let it simmer for about 10 minutes.
4. If using chorizo, add it to the tomato mixture and cook for a few more minutes.
5. Make four small wells in the mixture and crack an egg into each well. Cover with a lid and cook until the eggs are done to your liking.
6. Prepare the couscous: bring vegetable broth to a boil, add couscous, and let it sit covered for about 5 minutes.
7. Serve the shakshouka over the couscous and sprinkle with fresh cilantro and parsley.
Enjoy!

Nutritional Information (per serving):

Calories: 400
Protein: 20g
Fat: 25g
Carbohydrates: 30g
Fiber: 5g
Sodium: 600mg

Reviews: 4.61 (456 reviews) ★★★★★ share