Shakshuka With Pearl Couscous

"My Italian born Grandmother loved to feed my brothers and sisters and I we got older, Pastina with a little sauce and an egg was one of her famous breakfasts that we used to request from her...this breakfast reminds me of my Grandmother "
-- @dianemorrisey

Recipe Intro From dianemorrisey

This recipe is featured in our Weekly Meal Planner here!

Recipe inspired and adapted from Molly Yeh of My Name is Yeh


3 tbsp olive oil
1/2 yellow onion, diced
salt and freshly ground black pepper, to taste 
3 garlic cloves, minced
1 tbsp ground cumin
1 tsp sriracha 
1/2 tsp smoked paprika
pinch of red pepper flakes
1 tbsp tomato paste
1 - 28 oz can crushed tomatoes 
1/2 tsp sugar
1 cup Pearl couscous
1 cup chicken or vegetable broth 
4 large eggs
1/2 cup freshly crumbled feta 
fresh cilantro, chopped (optional)


Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and a pinch of salt and cook until translucent about 5 minutes. Once soft add the crushed tomatoes, tomato paste, sriracha, cumin, paprika, pepper, crushed pepper and sugar. 

Bring the mixture to a boil and then reduce to a simmer for about 3 minutes. 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, watching closely the entire time. Remove from heat.

Season with extra salt and pepper if needed. Top with feta and cilantro.