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Shakshuka & Couscous
A flavourful shakshuka served with fluffy couscous.
Ingredients - for 4 people
- 900g-1kg tomatoes
- Mini red peppers
- 2 to 3 fresh onions
- A few sprigs of coriander
- 200g couscous
- 4 free-range eggs
- Olive oil
- 1 tsp Ras el Hanout (or other Middle Eastern spices)
- Salt & pepper
Preparation
- Wash the peppers, remove the seeds, and slice them into thin strips.
- Peel and finely chop the onions. In a large pot, sauté them in olive oil with the peppers for 5 minutes.
- Quarter the tomatoes and add them to the pot with the Ras el Hanout, salt, and pepper. Cover and simmer on low heat for 25 minutes.
- Boil the same volume of salted water as the couscous (200ml for 4 servings).
- Make four wells in the tomato mixture, crack the eggs into them, and cover. Let the eggs poach for about 5 minutes until the whites are set but the yolks remain soft.
- Meanwhile, place the couscous in a bowl, pour over the boiling water, cover, and let it absorb for 5 minutes. Fluff with a fork and season to taste.
- Serve the chakchouka with couscous and sprinkle with fresh coriander. Enjoy!
