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𝐢𝐥𝐤𝐡𝐨𝐦_𝐨7𝐨
𝐢𝐥𝐤𝐡𝐨𝐦_𝐨7𝐨
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Tuesday 04 August 2026 10:02:20 GMT
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ROSE HARISSA EGGS WITH MOROCCAN MEDLEY COUSCOUS Aromatic rose harissa spiced shakshuka -style eggs served over our Moroccan Medley Couscous – yes please! A comforting and satisfying meal that’s great for brunch or lunch. If you like your eggs extra spicy add a pinch of dried chilli flakes or cayenne. Recipe 👇   Serves 4   2 tbsp olive oil ¾ tsp cumin seeds 1 medium onion, finely chopped 2 cloves of garlic, minced 1 red pepper, deseeded, diced 1-2 tbsp rose harissa paste (depending on spice preference) 1 x 400g tin of chopped tomatoes 1 tsp honey 4 eggs 1 tbsp chopped coriander or parsley Sea salt & freshly ground black pepper 1-2 packets of Ainsley Moroccan Medley Couscous, to serve Greek yoghurt, to serve (optional)   Heat the oil in a large frying pan over a medium heat. Add the cumin seeds and cook for 30 seconds until fragrant. Add the onion and pepper and cook for 4-6 minutes until softened. Stir in the garlic and then add the harissa paste. Cook for a minute or two.   Add the tomatoes to the pan along with 2 tbsp of water. Stir in the honey and season with salt and pepper. Bring the sauce to a simmer, reduce the heat to low and cook for 10-15 minutes until thickened.    Use a spoon to make 4 wells in the sauce and carefully crack an egg into each. Cover the pan and cook over a low heat for 6-10 minutes, or until the egg whites are set or done to your liking. Season the eggs with a little salt and give everything a good grind of pepper. Scatter over the herbs.    Serve the eggs with couscous and a dollop of yoghurt if you like.   TIP: crumble some feta over the top of the shakshuka before serving.   #easymeals #tastymealsmadeeasy #ainsleycouscous #brunch
ROSE HARISSA EGGS WITH MOROCCAN MEDLEY COUSCOUS Aromatic rose harissa spiced shakshuka -style eggs served over our Moroccan Medley Couscous – yes please! A comforting and satisfying meal that’s great for brunch or lunch. If you like your eggs extra spicy add a pinch of dried chilli flakes or cayenne. Recipe 👇   Serves 4   2 tbsp olive oil ¾ tsp cumin seeds 1 medium onion, finely chopped 2 cloves of garlic, minced 1 red pepper, deseeded, diced 1-2 tbsp rose harissa paste (depending on spice preference) 1 x 400g tin of chopped tomatoes 1 tsp honey 4 eggs 1 tbsp chopped coriander or parsley Sea salt & freshly ground black pepper 1-2 packets of Ainsley Moroccan Medley Couscous, to serve Greek yoghurt, to serve (optional)   Heat the oil in a large frying pan over a medium heat. Add the cumin seeds and cook for 30 seconds until fragrant. Add the onion and pepper and cook for 4-6 minutes until softened. Stir in the garlic and then add the harissa paste. Cook for a minute or two.   Add the tomatoes to the pan along with 2 tbsp of water. Stir in the honey and season with salt and pepper. Bring the sauce to a simmer, reduce the heat to low and cook for 10-15 minutes until thickened.   Use a spoon to make 4 wells in the sauce and carefully crack an egg into each. Cover the pan and cook over a low heat for 6-10 minutes, or until the egg whites are set or done to your liking. Season the eggs with a little salt and give everything a good grind of pepper. Scatter over the herbs.   Serve the eggs with couscous and a dollop of yoghurt if you like.   TIP: crumble some feta over the top of the shakshuka before serving.   #easymeals #tastymealsmadeeasy #ainsleycouscous #brunch

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