Fire-Roasted Tomato Couscous with Sumac Onions and Soft-Boiled Eggs

Ingredients

• 1 tbsp olive oil (Plus extra for finishing, optional)
• 4 cloves garlic (Minced)
• 1 small yellow onion (Diced)
• 1 tbsp tomato paste
• 15 oz diced fire-roasted tomatoes (One can)
• 1 tbsp dried oregano (Described as a large pinch)
• 2 tsp ancho chili powder (Use 2–4 tsp according to desired heat)
• 1 cup pearled couscous (Dry and rinsed)
• 1.25 cups unsalted chicken bone broth (Substitute vegetable stock or water)
• 6 eggs (Soft-boiled for 9 minutes; two eggs per bowl)
• 1 small red onion (Thinly sliced for quick pickling)
• 0.25 tsp Diamond Crystal kosher salt (Described as a tiny pinch)
• 0.5 lemon lemon juice (Juice of half a lemon)
• 2 tsp ground sumac (For the quick-pickled onions)
• fresh mint (Optional garnish; amount to taste)
• freshly cracked black pepper (Optional, to taste)

Steps

1. 1

   Prepare the quick-pickled sumac onions first. Place the thinly sliced red onion in a small bowl, add the kosher salt, lemon juice, and ground sumac, and toss thoroughly. Set aside to soften and absorb the seasoning while you prepare the couscous.

2. 2

   Heat the olive oil in a medium saucepan or deep skillet over medium heat. Add the minced garlic and diced yellow onion, and cook for about 3–5 minutes, stirring occasionally, until the onion begins to soften and the garlic is fragrant.

3. 3

   Add the tomato paste and stir it into the aromatics. Cook for about 1 minute, until the paste darkens slightly and smells rich.

4. 4

   Add the fire-roasted tomatoes, dried oregano, and ancho chili powder. Stir to combine and bring the mixture to a gentle simmer.

5. 5

   Stir in the rinsed pearled couscous and the unsalted chicken bone broth, vegetable stock, or water. Bring the liquid back to a simmer, then cover and cook according to the couscous package directions—generally about 10–12 minutes—until the couscous is tender and most of the liquid has been absorbed. Stir once or twice to prevent sticking.

6. 6

   While the couscous cooks, bring a separate saucepan of water to a boil. Carefully lower in the eggs and boil for 9 minutes. Transfer them immediately to ice water or very cold water, then peel once cool enough to handle.

7. 7

   Taste the couscous and adjust the chili powder or seasoning if needed. If using kale, place chopped kale in the serving bowls and spoon the hot couscous over it so the heat wilts the greens.

8. 8

   Divide the tomato couscous among three bowls. Top each bowl with two soft-boiled eggs and some of the sumac onions. Finish with fresh mint, freshly cracked pepper, and an optional drizzle of olive oil.

Notes

The post labels the first ingredient group “Roasted Tomato Lentils,” but the listed grain and dish title indicate that this is tomato couscous. Optional chopped kale can be added to the bowls for extra fiber. The source does not provide detailed cooking instructions, so simmering and assembly directions are inferred from the listed ingredients and standard couscous technique.

Nutrition per serving

• main
• vegetarian option
• weeknight meal
• quick
• Mediterranean-inspired
• soft-boiled eggs
• one-pot
• high-fiber option