Ground Pork, Shakshuka, & Couscous

Middle-Eastern flavors. Breakfast for dinner.

Prep:

• Dice 1 white onion, 1 bell pepper, 1 jalapeno (no seeds), a fistful of parsley, and a couple of cloves of garlic

• Drain and rinse 1 can of chickpeas

• Measure out 1 cup of pearl couscous

• Measure out 1 large spoonful of chopped Calabrian chilis

• Slice baguette for toasting

  Cook:

• Add a bit of neutral, high smoke point oil to a large cast iron or heavy-bottomed steel pan. Sear and cook 1 lb of ground pork. Sprinkle with salt, pepper, cumin, smoked paprika, and za’atar seasoning during cooking. Remove and put aside

• Add in onion, peppers, and chilis into the hot fat left over from the pork. Add more olive oil if needed. Sprinkle with za’atar, cumin, smoked paprika, onion powder, and garlic powder. Cook over medium heat until the onions sweat. Add in garlic

• Start the cooking process for the pearl couscous during this step

• Add one 28 oz can of crushed tomatoes, plus another 14.5 oz can of whole plum tomatoes, coarsely chopped. Add in the chickpeas and half of the parsley. Stir to incorporate all of the ingredients. Let simmer for 20-25 minutes. Taste for salt and pepper along the way

• After simmering, add the pork back into the mixture and simmer for another two minutes

• Create 4 - 6 small divots in which you crack eggs. Spoon some of the shakshuka liquid onto the egg whites. Turn the heat down to a medium-low and cover the pan. Cook for 4 - 12 minutes, checking regularly for the clear part of the eggs to turn white and the yolks to harden to a gelatinous (over-easy) consistency

• Season with remaining parsley, serve in a large, wide bowl over top of the couscous. Make sure everyone gets an egg!

  Options:

• Include feta as a final step

• Shift the spices to what you’re feeling! Replace the za’atar and cumin for Italian spices, for example

• Top with cilantro

  Sides:

• Crispy toasted baguette for dipping

• Cucumber, dill salad with pickled red onions and feta