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 Time7minutes
Cook Time32minutes
Total Time39minutes
Ingredients
3TablespoonsOlive Oil
1/2Yellow Oniondiced
Kosher Salt
3ClovesGarlicminced
1TablespoonGround Cumin
1TablespoonAdobo Sauce
1/4TeaspoonSmoked Paprika
Black Pepper
Crushed Red Pepper Flakes
1TablespoonTomato Paste
1, 28OunceCan Diced Tomatoes
1TeaspoonSugar
3/4CupIsraeli Couscous
1/2tp 3/4 Cup Vegetable Broth
4Large Eggs
1/2Cupfreshly grated Pepperjack Cheese
Fresh Chopped Cilantro
Instructions
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.
Add the garlic, cumin, adobo (the sauce in a can of chipotles), paprika, pepper, crushed red pepper. Cook until very aromatic, about 2 minutes.
Stir in the tomato paste, tomatoes, and sugar. Bring the mixture to a simmer.
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.
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.
Top with cheese and cilantro. Serve with some salt and pepper to taste.