Shakshuka Couscous

"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."

"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."

Shakshuka couscous begins with onions sautéed in olive oil, seasoned with garlic, cumin, harissa, smoked paprika, salt, pepper, and red chili flakes until fragrant. Tomato paste, chopped tomatoes, and sugar form a simmered sauce that can be thickened by stirring in Israeli couscous and vegetable broth and simmering covered until the couscous is tender. Wells are made in the sauce to crack in eggs, which are cooked by basting or covering until set. The dish is finished with crumbled feta, chopped parsley, and an optional drizzle of olive oil. Couscous can be omitted for a quicker, saucier shakshuka.

Read at Alternative Medicine Magazine