Shakshuka with Feta and Couscous Recipe by Molly Yeh (2024)
An easy skillet meal: Shakshuka with feta and Israeli couscous, recipe from Molly On The Range.
Today, we're going to talk about something verycute, very small and very lovely. Are you ready?
Of course you are!
Her name is Molly Yeh (pronounced YAY!), and when I first laid eyes on her new book, I snatched it up.
Molly's book is my top pick for holiday gift giving this year. Her book has recipes that showcase the lovely mix of her Asian and Jewish roots (plus her husband's Scandinavian influence) with a fair dose of her personal food obsessions thrown in (think:tahini, marzipan, and so many eggs!).
It's the type of book that draws you in because of the story telling.She gives you directions on how to 'bahn mi' anything, how to get macaroni and cheese on your table the fastest, and 6 ways to harass a batch of challah dough into something incredible.
I've made so many things from this book: her Mum's matzoh brei, her ex-boyfriend's meatless meatballs, authentichummus (serve it warm and stick your whole face in it), chicken paprikash, and now this fun twist on Shakshuka with feta.
She addsbig pearls of Israeli couscous to this shakshuka with feta so it's more of a substantial meal. And it's exactly the type of thing I've made no less than 3 times in 3 weeks, because it comes together with everything you already have on-hand. And the babe loves it, too! (I'm starting to worry that Camille doesn't have spice receptors in her taste buds...that's how much she loves harissa!)
The sauce is forgiving. Stir it together in 15 minutes with a quick saute, or leave it on the stove for 2+ hours. If you can't locate Israeli couscous (it's the big pearls--see the video at the end for reference), use small pasta like ditalini.
Harissa is a lovely spice paste thatwants to be inyour pantry. I noticed that Trader Joe's started carrying it--hooray! Grab a tube (it keeps for a while), and you'll be squeezing it into everything--scrambled eggs, roasted potatoes, steamed rice, your coffee. Wait, don't stir it into your coffee--use Molly's Hawaij spice mix instead (it's like pumpkin spice swamin a bowl of cardamom...and thusbecameapproximately 100 times better).
Shakshuka with feta steps:
If you've never heard of Shakshuka with feta, 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. Molly's recipe has a bit more spice and swaps the bread for couscous. Much improved, if you ask me.
Here's a little step-by-step stop motion vignette for ya:
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 5 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 2 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 3 little wells to add the eggs. Cook for about 8 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.
It's a quick, flavourful, and satisfying meal, especially after a long day. Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread.
Shakshuka (also spelt with an O, shakshouka), is a staple dish on any Israeli breakfast table. In fact, they eat it at breakfast, lunch and dinner – both at home and in restaurants. The dish is so popular here that it's considered right up there with falafels and hummus as the best of Israeli cuisine.
Shakshouka (Arabic: شكشوكة : šakšūkah, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper.
Seasonings: Cumin, paprika, coriander, salt, and pepper. Eggs: The shakshuka eggs are dropped into little 'nests' or intentions in the sauce and poached to your liking. I prefer a medium cook where the white is cooked through and the yolks are left runny.
Then return the skillet to a gentle simmer at medium-low heat. Spoon some of the sauce over the whites. After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook.
Serve Shakshuka in the skillet or pan it was cooked in and enjoy it directly from the dish with bread or pita on the side for dipping. What is this? While you certainly can use a fork or spoon, traditional serving uses bread or pita as a serving utensil.
My favorite ones include a roasted red pepper hummus, a roasted cauliflower hummus, and a carrot and turmeric hummus. Other side dishes to consider. You could for instance add a mint-yogurt sauce, a feta-yogurt dip, a vegan garlic-herb tahini sauce, or even a vegan cashew basil dressing.
Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch...or dinner!
shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”
It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).
Many think of this dish an Israeli breakfast food because it is quite popular in places like Tel Aviv, but these eggs in tomato sauce are something you'll find in many parts of North Africa and the Middle East. Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."
Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.
Some people might know this dish as “eggs in purgatory” or “menemen” (which is the Turkish name for this dish). The name “shakshuka” actually means all mixed up in Tunisian dialect, which explains the recipe for this comfort food.
Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.
Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.
After placing eggs in a pot, cover them with at least an inch of water. You'll boil them for around 10 to 15 minutes to form the harder interior. The internal temperature should be more than 160 degrees Fahrenheit when you remove them from the stove.
Instead, check for feel: if you peel an egg and it still feels really soft, leave it whole and pop it back in the boiling water for 1-2 minutes more. If you're still unsure, slice one open and get eyes on the yolk.
If you want the runny egg, let them cook for 4-5 minutes. If you don't like runny eggs, let them cook closer to 10 minutes! I love the runny egg with this dish, but you do you. Shakshuka is usually served with bread, and I would definitely not skip the bread!
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