shakshuka with couscous
This, right here, is the definition of comfort food. Thank goodness for shakshuka. It’s one of my favorite meals! Shakshuka is basically a dish of eggs which are poached to perfection in a tomatoey sauce. This recipe is special because it is made with couscous. Shakshuka is not normally made with couscous, but it adds a nice texture and heartiness to the dish. I love the combination of the tomatoey base, the gooey egg, and the sprinkle of feta cheese and parsley on top. It’s truly to die for.
Although shakshuka is probably best enjoyed when it’s cold and rainy outside (and you’re in need of something that will warm your soul), it’s really perfect for any time of the year. I am so thankful for this recipe. It’s one of my go-tos!
Note: My mom and I like to make this recipe in the Instant Pot because it makes the cooking process a lot faster. Instructions to cook this recipe with an Instant Pot are at the bottom.
Enjoy!
Ingredients
3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon harissa, plus more to taste (different brands vary in spiciness)
1/4 teaspoon smoked paprika
Crushed red pepper flakes
Kosher salt
Black pepper
1 tablespoon tomato paste
1 can or carton (28 oz.) chopped tomatoes
1 teaspoon sugar
3/4 cup Israeli couscous (optional)
1/2 cup vegetable broth (optional)
4 large eggs
1/2 cup crumbled feta cheese
A handful of chopped fresh flat-leaf parsley
Directions
In a large skillet, heat the 3 tablespoons of oil over medium heat. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, about 2 minutes.
Stir in the tomato paste, followed by 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 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. Add additional broth to thin the mixture if desired.
Taste the sauce and add what you believe is right.
Create 4 little wells in the sauce and crack in the eggs. Either baste the eggs by spooning the hot tomato sauce over them, or just let them be in a sunny-side-up situation. When the whites are cooked but the yolks are still runny, remove from the heat.
Drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the top with feta and parsley and serve!
To make with an Instant Pot…
Add olive oil to Instant Pot, and then turn on to saute. Once the oil is hot, then add the onions and cook until translucent. Continue to follow the recipe above as is. Once you have added the broth and the couscous, put the lid onto the pot, seal it, and pressure cook it for 12 minutes. Then add your eggs, seal it, and pressure cook it for about 3-4 minutes. Continue to follow as the recipe says.
