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.

Shakshuka with Feta and Couscous Recipe by Molly Yeh (1)

Today, we're going to talk about something verycute, very small and very lovely. Are you ready?

Of course you are!

Shakshuka with Feta and Couscous Recipe by Molly Yeh (2)

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!)

Recipe notes for shakshuka with feta:

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:

Shakshuka with Feta and Couscous Recipe by Molly Yeh (3)
Shakshuka with Feta and Couscous Recipe by Molly Yeh (4)
Shakshuka with Feta and Couscous Recipe by Molly Yeh (5)
Shakshuka with Feta and Couscous Recipe by Molly Yeh (6)

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:

Other dinners for two with pasta for you.

Yield: 2 servings

Shakshuka

Shakshuka with Feta and Couscous Recipe by Molly Yeh (7)

Shakshuka with Israeli couscous by Molly Yeh.

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Ingredients

  • 2 tablespoons olive oil
  • ½ a medium onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon harissa (to taste)
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon crushed red pepper flakes
  • 1 tablespoon tomato pasta
  • 14-ounce can chopped tomatoes
  • ¼ cup + 2 tablespoons Israeli couscous
  • ¼ cup vegetable broth
  • 3 large eggs
  • feta cheese, for serving
  • fresh parsley, for serving

Instructions

  1. In a small 8" skillet, heat the olive oil over medium heat.
  2. Add the chopped onion, a pinch of salt, and cook, stirring, until soft and translucent, about 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Scatter feta and parsley on top, and serve.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving:Calories: 442Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 292mgSodium: 373mgCarbohydrates: 36gFiber: 5gSugar: 8gProtein: 18g

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Shakshuka with Feta and Couscous Recipe by Molly Yeh (2024)

FAQs

How do you know when shakshuka is done? ›

Sprinkle a little salt and pepper over the eggs. Carefully transfer the skillet to the oven (it's heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.

What does shakshuka contain? ›

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.

What culture eats shakshuka? ›

Tunisia is frequently cited as its birthplace, but the country's varied repertoire of shakshukas may itself riff on older Ottoman Empire dishes. In Israel, shakshuka has embedded itself in recent decades thanks to the arrival of Jews from around the Maghreb.

What dish is similar to shakshuka? ›

This Turkish Menemen features a blend of tomato sauce, green pepper, and chilli pepper. Same base as the Shakshuka, but with a spicy spin! When you've mastered the basics and want to experiment with spices, this Indian style skillet is just what you need.

Should eggs in shakshuka be runny? ›

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.

Are eggs supposed to be runny in shakshuka? ›

Ingredients to make shakshuka breakfast

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.

What pan is best for shakshuka? ›

Many restaurants dish out shakshuka in cast iron for the simple reason that it's one of the less expensive tools for turning out the dish quickly.

Is shakshuka Israeli or African? ›

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.

Which country is shakshuka from? ›

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).

What does shakshuka mean in english? ›

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.”

What is a fun fact about shakshuka? ›

Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

What is the real name of shakshuka? ›

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.

What is shakshuka in turkey called? ›

It's a toss-up as to whether it's more fun to say "shakshuka" or the name of its Turkish counterpart, menemen, but both are incredibly tasty, straightforward dishes that should be in your arsenal.

Are Turkish eggs the same as shakshuka? ›

Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.

Do you eat shakshuka with spoon or fork? ›

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.

How do you not overcook shakshuka? ›

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.

How do I know if my egg is cooked all the way? ›

When properly cooked, the white and yolk should harden, and the inside should be firm rather than rubbery. An overly hot batch of water or overcooking can give the yolks a green tinge. You can store the eggs in their shells or peeled. While hard-boiled eggs are solid, they have a limited shelf life.

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