Shakshuka couscous from Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm (page 25) by Molly Yeh

  • feta cheese
  • ground cumin
  • harissa paste
  • parsley
  • tomato paste
  • eggs
  • dried red pepper flakes
  • Israeli couscous
  • yellow onions
  • smoked paprika
  • canned crushed tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on December 22, 2017

    I quite liked this dish, but unfortunately my six-year-old wanted nothing to do with it, although I'm uncertain why, as it includes many things he will otherwise eat. Being a novice at making shakshuka, I was uncertain about how long the eggs would take to cook, and Yeh doesn't provide an estimate for that. I ended up cooking the eggs for around 15 minutes, including some time with the lid on, as I was concerned the sauce might burn in the pan before the whites were fully cooked. The sauce did get a little scorched, but was fine. The eggs, on the other hand, were definitely overcooked. Next time, I'll try not to be so nervous and simply cook them without a lid until the whites appear fully set. I also used fire-roasted tomatoes, which are delicious here.

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