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Mediterranean Vegetable Stew with Couscous and Eggs

This is a variation on the Israeli dish shakshuka, which is usually eaten for breakfast, but also makes a satisfying, quick and healthy dinner. You can skip the couscous if you like and serve with crusty bread instead.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
372 calories per serving


> 1 large onion
> 1 red bell pepper
> 1 yellow bell pepper
> 1 green bell pepper
> 2 tbsp canola oil
> 1/2 tsp crushed red pepper
> 1 (15 oz) can  diced tomatoes
> 1 (5.8 oz) box couscous
> 1 1/2 cups cherry tomatoes
> 4 large eggs


Halve and peel the onion and cut into thin slices. Dice the peppers.
Heat the oil in a skillet and fry the sliced onion and peppers for 5 min. on medium-high heat, or until softened. Lower heat and add the crushed red pepper and canned tomatoes and cook, covered, for 10 min. Season with salt (in moderation) and pepper.
While vegetables cook, prepare couscous according to package directions.
Halve the cherry tomatoes and stir them into the pepper-tomato sauce. Using the back of a large spoon, make 4 indentations in the sauce. Break an egg into each indentation. Cover and cook over low heat for 5 min., or until eggs are set. Serve with couscous.

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