Peal Couscous Shakshuka

Servings: 4


  • 65 g Yellow Onion, diced (1/2 a small onion)
  • 3 Cloves Garlic, diced
  • 1 tbsp Avocado Oil
  • 28 oz Can Crushed Tomatoes
  • 1 tsp Sriracha
  • 1 tsp Red Pepper Flake
  • 1 tsp Cumin
  • 1/2 cup Low Sodium Chicken Stock
  • 1/2 cup Water
  • 150 g Israeli Pearl Couscous (1 cup)
  • 4 Large Eggs
  • 25 g Jalapenos, sliced (1/2 medium jalapeno)
  • 2 tbsp Feta, crumbled
  • 1 tbsp Cilantro, chopped


  1. Pre-heat a large deep skillet with lid to medium heat. Then add oil, diced onions, and garlic to the pan. Cook for 3 minutes stirring often to prevent burning.
  2. Once the onions are soft add the crushed tomatoes, sriracha, cumin, and red pepper flake to the pan.
  3. Bring the tomato mixture to a boil, stirring and scrapping the bottom on the pan to ensure the sauce is not burning. Cook boiling for three minutes then reduce to a simmer.
  4. Once you reduce to a simmer, add the couscous, chicken broth, and water to the pan. Stir everything together and cover with a lid. Cook down for about 20 minutes, until the couscous is just about cooked. Stir every few minutes.
  5. After 20 minutes using a large spoon create 4 wells to place the eggs in. Crack your eggs and put one in each of the wells.
  6. Cover with a lid and cook until the egg whites are cooked, but the yolks remain runny. This will take about 6 minutes on medium heat. But you will want to watch closely to not over cook the eggs.
  7. Remove from heat, garnish with fresh sliced jalapeno, crumbled feta, and chopped chives.

Kclas: 317 / 15.1g P / 46g C / 8.9g F