Rose Harissa Eggs With Moroccan Medley Couscous
Aromatic rose harissa spiced shakshuka eggs served over our Moroccan Medley Couscous – yes please! A comforting and satisfying meal that’s great for brunch or lunch. If you like your eggs extra spicy add a pinch of dried chilli flakes or cayenne.
Method
Heat the oil in a large frying pan over a medium heat. Add the cumin seeds and cook for 30 seconds until fragrant. Add the onion and pepper and cook for 4-6 minutes until softened. Stir in the garlic and then add the harissa paste. Cook for a minute or two.
Add the tomatoes to the pan along with 2 tbsp of water. Stir in the honey and season with salt and pepper. Bring the sauce to a simmer, reduce the heat to low and cook for 10-15 minutes until thickened.
Use a spoon to make 4 wells in the sauce and carefully crack an egg into each. Cover the pan and cook over a low heat for 6-10 minutes, or until the egg whites are set or done to your liking. Season the eggs with a little salt and give everything a good grind of pepper. Scatter over the herbs.
Serve the eggs with couscous and a dollop of yoghurt if you like.
TIP: crumble some feta over the top of the shakshuka before serving.
Ingredients
- 2 tbsp olive oil
- ¾ tsp cumin seeds
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 red pepper, deseeded, diced
- 1-2 tbsp rose harissa paste (depending on spice preference)
- 1 x 400g tin of chopped tomatoes
- 1 tsp honey
- 4 eggs
- 1 tbsp chopped coriander or parsley
- Sea salt & freshly ground black pepper
- 1-2 packets of Ainsley Moroccan Medley Couscous, to serve
- Greek yoghurt, to serve