lunch

Egg and Vegetable Tagine with Saffron Couscous

Name: Egg and Vegetable Tagine with Saffron Couscous
Ingredients: 2 tbsp Olive oil; 1 cup (160 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp Ground ginger; 1 tsp Ground cinnamon; 1 tsp Ground turmeric; 1 tsp Cumin seeds, toasted and ground; 1 pinch Saffron threads, steeped in 2 tbsp warm water; 14.5 oz (411 g) Diced tomatoes, canned, undrained; 1 cup (237 ml) Low-sodium vegetable broth; 1/2 cup (85 g) Dried apricots, halved; 6 Large eggs; 1 cup (157 g) Cooked couscous (whole wheat for extra fiber); 1/4 cup (10 g) Fresh cilantro, chopped, for garnish

Nutrition

1942

kcal

Calories

54.8

Protein

337.4

Carbs

37.7

Fat

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Ingredients(14)

Olive oil2 tbsp

Yellow onion, finely chopped1 cup (160 g)

Garlic, minced2 cloves (6 g)

Ground ginger1 tsp

Ground cinnamon1 tsp

Ground turmeric1 tsp

Cumin seeds, toasted and ground1 tsp

Saffron threads, steeped in 2 tbsp warm water1 pinch

Diced tomatoes, canned, undrained14.5 oz (411 g)

Low-sodium vegetable broth1 cup (237 ml)

Dried apricots, halved1/2 cup (85 g)

Large eggs6

Cooked couscous (whole wheat for extra fiber)1 cup (157 g)

Fresh cilantro, chopped, for garnish1/4 cup (10 g)

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat.

Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.

Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant.

Add the diced tomatoes (undrained), vegetable broth, and steeped saffron with its liquid. Bring to a simmer.

Stir in the halved dried apricots. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.

While the tagine simmers, cook the couscous according to package directions, if not already cooked. For whole wheat couscous, you will get more fiber and slightly different macros. Ensure the cooked couscous is ready to serve.

Season the simmering tomato mixture with salt and pepper to taste.

Make six wells in the simmering sauce using the back of a spoon.

Carefully crack one egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny, or cooked to your preference.

Serve the tagine hot, spooning the egg and apricot mixture over a bed of cooked couscous. Garnish generously with fresh cilantro.