Go Back

Shakshuka with Israeli Couscous

Is it breakfast or dinner?? You decide with this yummy middle-eastern inspired Shakshuka!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people



  • 4 to 5 tablespoons olive oil plus more for drizzling
  • 1 1/2 medium yellow onions chopped
  • Kosher salt and freshly ground black pepper
  • 4 to 5 cloves garlic minced
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 teaspoons harissa plus more to taste
  • 1/2 teaspoon smoked paprika
  • 2 teaspoon crushed red pepper flakes
  • 1 1/2 tablespoons tomato paste
  • One-and-a-half 28-ounce cans crushed tomatoes
  • 1 tablespoons sugar
  • 4 large eggs
  • 1 Cup Israeli Couscous
  • 1 Cup Chicken Broth low sodium
  • 1 cup crumbled feta cheese
  • A handful of chopped fresh flat-leaf parsley


How to:

  1. Heat the oil over medium heat in a large skillet. 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 fragrant, another 2 minutes. Stir in the tomato paste, followed by the tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.
  2. Add Israeli couscous and chicken broth, if using, and allow to simmer, covered, for 20 minutes. You can stretch the time longer as necessary -- just stir the mixture occasionally and add more broth as needed to keep it loose in the pan.
  3. When ready to serve, make 4 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.