MOROCCAN EGGS AND COUSCOUS

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MOROCCAN EGGS AND COUSCOUS

 

1 tablespoon olive oil

1/2 cup finely chopped onion

1 can (14-1/2 ounces) chopped tomatoes, undrained

1/2 teaspoon sugar

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1 cup plain couscous

4 eggs

1 cup shredded Monterey Jack or cheddar cheese

chopped cilantro - optional

 

 

Heat olive oil in medium saucepan. Sauté onion 2-3 minutes until soft.

Add tomatoes, sugar, cumin, cinnamon and cayenne. Bring to a simmer and cook 5

minutes, stirring occasionally until liquid is slightly reduced.

Meanwhile, preheat oven to 400°F. Place couscous in a 8 or 9-inch square or

round pan. Add 1-1/4 cups boiling water. Cover with foil and let stand 5

minutes.

Fluff couscous with a fork and make four indentations evenly spaced in pan.

Break one egg into each indentation.

Spoon tomato mixture around eggs. Sprinkle with cheese. Bake 10 minutes or until

eggs are done. Garnish with cilantro. To serve, loosen edges with spatula. Cut

into four squares or wedges.

 

 

4 servings

Prep Time: 12 minutes

Cook Time: 10 minutes

 

Source: Near East Foods

Formatted by Chupa Babi: 03.11.08

 

A satisfying dish for brunch. Cinnamon and cayenne add a spicy lift to tomatoes

and onions in this Moroccan sauce.

 

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