Name: Tunisian Shakshuka with Couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 red bell peppers, seeded and diced; 4 cloves garlic, minced; 2 teaspoons paprika; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper (adjust to taste); 1 28-ounce can crushed tomatoes; 6 large eggs; 1 cup dry couscous; 1 1/4 cups vegetable broth; 1/4 cup fresh parsley, chopped; 1/4 cup fresh cilantro, chopped; 4 ounces feta cheese, crumbled (optional)

Instructions

Prepare the base

Heat olive oil in a large deep skillet over medium heat. Add the diced onion and bell peppers, sauté for 5-7 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Add spices and tomatoes

Stir in the paprika, cumin, and cayenne pepper and toast for 30 seconds. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes until slightly thickened.
Make wells and add eggs

Using a spoon, make 6 indentations or wells in the tomato mixture. Crack an egg into each well. Cover the skillet and simmer gently for 8-10 minutes, or until the egg whites are set but the yolks are still runny (or cook to your preferred doneness).
Prepare the couscous

While the eggs are cooking, bring vegetable broth to a boil in a small saucepan. Remove from heat, stir in couscous, cover, and let stand for 5 minutes. Fluff with a fork when done.
Garnish and serve

Sprinkle the shakshuka with chopped parsley, cilantro, and crumbled feta if using. Serve immediately with the fluffy couscous on the side or as a base with the shakshuka spooned over top.

Tunisian Shakshuka with Couscous

Ingredients

Instructions

Nutritional Information