Shakshuka with Couscous

Serves 4

• Ingredients:

  • 50g Red Onion

  • 10g Garlic Cloves

  • 100g Red Bell Pepper

  • 5g Cumin

  • 6g Sriracha

  • 8g Smoked Paprika

  • 15g Tomato Paste

  • 400g Tinned Chopped Tomatoes

  • 250g Couscous

  • 180ml Chicken Stock

  • 240g Eggs

  • 15g Basil

• Method:

  • Gently heat the olive oil in a large pan over medium heat. 

  • Finely chop the onions and the bell pepper. Add these to the pan, cook until soft - around 5 minutes. 

  • Add in the chopped garlic and cook for another couple of minutes until fragrant. Add the tomato purée and coat the garlic and onions. 

  • Add in the chopped tomatoes, sriracha, cumin, paprika and chopped tomatoes. Stir these and season with salt and pepper. 

  • Bring everything to a boil and then reduce to a simmer and cook for around 3 minutes. 

  • Add in the couscous, then add in the chicken stock. Stir well and cover with a lid, let the mix simmer over a medium heat for around 15 minutes. 

  • Create 4 wells in the mix then crack an egg into each one. Cover with a lid and cook until the egg whites are solid but the yolks are runny, around 4-5 minutes on a medium-low heat. 

  • Season with salt and pepper then remove the pot from the heat. Garnish with some chopped basil and serve with a fresh baguette to dip.