Tahini Shakshuka For Couple Recipe

If you’ve never heard of Shakshuka, you might know it by its other name: Eggs in Purgatory. It’s a spicy tomato sauce for poaching eggs, and it’s usually served with bread.

Have This!

• Two tablespoons olive oil
• Half a medium onion
• Two cloves garlic, minced
• One teaspoon ground cumin
• A teaspoon harissa
• A tsp tahini
• One-fourth teaspoon smoked paprika
• One-eighth teaspoon crushed red pepper flakes
• A tablespoon tomato paste
• 14-ounce can chopped tomatoes
• Two cups Israeli couscous
• Half cup vegetable broth
• Three large eggs
• feta cheese, for serving
• fresh parsley, for serving

Do This!

• In a small 8″ skillet, heat the olive oil over medium heat.
• Add the chopped onion, a pinch of salt, and cook, stirring, until soft and translucent, about five minutes.
• Next, add the garlic, cumin, harissa, smoked paprika, crushed red pepper flakes another pinch of salt, a few turns of black pepper, and stir, Cook for 1 minute, while stirring occasionally.
• Add the tomato paste and canned tomatoes (with juice). Stir everything to combine it well, and either simmer it for 15 minutes on medium or turn the heat to low and let cook for up to two hours. Your choice.
• When ready to serve, crank the heat to high, stir in the couscous and broth, cover and cook for about 15 minutes, until the couscous is done.
• Create three little wells to add the eggs. Cook for about eight minutes, until the whites, are set but the yolks are still runny. If you like a more well-done egg, baste the eggs with the tomato sauce around it.
• Scatter feta and parsley on top, and serve.