Shakshuka with Israeli couscous by Molly Yeh.
Cook the onion and salt in olive oil. Add the garlic, cumin, harissa, smoked paprika, crushed red pepper flakes, salt, and black pepper. Stir and cook.
1
Add the tomato paste and canned tomatoes. Stir and simmer. Stir in the couscous and broth. Cover and cook.
2
Create little wells to add the eggs, then cook. Serve with feta and parsley on top.
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