Sunrise Skillet Shakshuka With Couscous Clouds Recipe

Indian cuisine · 120 calories

Sunrise Skillet Shakshuka with Couscous Clouds recipe

About this recipe

A flavorful and protein-packed dish with poached eggs in a spiced tomato and bell pepper sauce, served with fluffy whole wheat couscous. This dish balances rich Middle Eastern flavors with a wholesome twist suitable for an advanced cooking level.

Ingredients

  • 250g Parsley
  • 1 kg Bell Peppers
  • 1 piece Yellow Bell Pepper
  • 250g Garlic
  • - Onion
  • - Red Chilli
  • 250 Ml Selektia Tartufi Extra Virgin Olive Oil
  • - Vegetable Stock Cubes
  • - KATDARE FARMAS EGGS CURRY MASALA 10GM
  • - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
  • 55 g Paprika Powder
  • 20 g Turmeric Powder
  • 10G Salt
  • 50 g Black Pepper
  • - Cumin Seed

Instructions

  1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add cumin seeds and let them splutter for 30 seconds to release their aroma.
  2. Step 2: Add the chopped onion and sauté until golden brown, about 5 minutes. Stir in the minced garlic and cook for another minute.
  3. Step 3: Add the diced tomatoes, red bell pepper, and yellow bell pepper to the skillet. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and release their juices.
  4. Step 4: Stir in ground coriander, paprika, turmeric powder, and Kashmiri red chili powder. Add salt and black pepper to taste. Cook for another 2 minutes to allow the spices to bloom.
  5. Step 5: Create four small wells in the vegetable mixture and carefully crack an egg into each well. Cover the skillet with a lid and cook on low heat for 7-10 minutes or until the eggs are cooked to your desired level (soft or fully set).
  6. Step 6: While the eggs are cooking, prepare the couscous. In a medium saucepan, bring 200 ml of vegetable stock to a boil. Remove from heat, add the couscous, cover, and let it sit for 5 minutes.
  7. Step 7: Fluff the couscous with a fork and season lightly with salt and black pepper to taste.
  8. Step 8: Once the eggs are done, remove the skillet from heat and garnish the shakshuka with freshly chopped parsley.
  9. Step 9: Serve the shakshuka hot with the prepared whole wheat couscous on the side.