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Shakshuka Couscous

Eggs in purgatory or shakshuka, whatever you call it, it is good! Spicy chipotle tomato sauce and slow poached eggs with couscous and pepperjack! An easy one pot breakfast, brunch, or even dinner option.
Prep Time 7 minutes
Cook Time 32 minutes
Total Time 39 minutes

Ingredients

  • 3 Tablespoons Olive Oil
  • 1/2 Yellow Onion diced
  • Kosher Salt
  • 3 Cloves Garlic minced
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Adobo Sauce
  • 1/4 Teaspoon Smoked Paprika
  • Black Pepper
  • Crushed Red Pepper Flakes
  • 1 Tablespoon Tomato Paste
  • 1, 28 Ounce Can Diced Tomatoes
  • 1 Teaspoon Sugar
  • 3/4 Cup Israeli Couscous
  • 1/2 tp 3/4 Cup Vegetable Broth
  • 4 Large Eggs
  • 1/2 Cup freshly grated Pepperjack Cheese
  • Fresh Chopped Cilantro

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onions and a pinch of salt and cook until translucent, 5-7 minutes.
  2. Add the garlic, cumin, adobo (the sauce in a can of chipotles), paprika, pepper, crushed red pepper. Cook until very aromatic, about 2 minutes.
  3. Stir in the tomato paste, tomatoes, and sugar. Bring the mixture to a simmer.
  4. Stir in the broth and the couscous. Cover with a lid and let simmer over medium/low heat, stirring every so often for about 25 minutes. You may need to add more broth as you go along.
  5. Create 4 little wells. Crack each egg into a well. Cover with lid and cook until the egg whites are cooked, but the yolks remain runny. Remove from heat.
  6. Top with cheese and cilantro. Serve with some salt and pepper to taste.