Breakfast,
brunch, or dinner—this simple (and simply delicious, I think) dish combines
good ol’ bacon and eggs with a hearty base of Israeli couscous and tender baby
spinach, brought together in a quick and rich marinara. No shiny objects
here—just satisfying, flavorful grub, no matter when you serve it.
Note: Israeli couscous is larger than
the North African variety—more like little pearls than grains. Because it’s
toasted instead of dried (like typical pastas), Israeli couscous is pleasantly
dense and chewy. Works like a charm in this recipe. (Find it in the bulk
section of your market.)
Serves 4
Ingredients
- 1-1/4 cups
chicken broth
- 3/4 cup
Israeli couscous
- 6 bacon
slices, coarsely chopped
- 1 tbsp
olive oil
- 1/2 cup
chopped green bell pepper
- 1 shallot,
thinly sliced
- 1 garlic
clove, finely chopped
- 1 cup
canned crushed tomatoes
- 2 tbsp chopped
flat-leaf parsley, plus more for garnish
- sea salt
- freshly
ground black pepper
- 2 cups baby
spinach (or coarsely chopped regular spinach)
- 1 tbsp
unsalted butter, divided
- 4 large
eggs
|
Prepared Ingredients |
Preparation
- Bring the
chicken broth to a boil in a saucepan. Add the couscous, reduce the heat to
low, cover, and cook until tender and the liquid is absorbed, about 10 minutes.
Remove from the heat and fluff with a fork.
- Cook the
bacon in a large skillet over medium heat until cooked but not crisp, 6-7
minutes, depending on thickness. Transfer to paper towels with a slotted spoon
and wipe out the skillet.
|
Cooked Couscous |
|
Bacon Beginning to Cook |
- Reheat the
skillet over medium heat and add the olive oil. Add bell pepper, shallot, and
garlic and cook, stirring frequently, until beginning to soften, 3-4 minutes.
- Add the
tomatoes and parsley and season with salt and pepper. Cook, stirring frequently,
3 minutes.
- Return the
bacon to the pan and add the couscous and spinach, stirring to combine and
until the spinach begins to wilt. Keep warm while the eggs cook.
- Heat
a medium nonstick skillet over medium heat and add 1/2 the butter. When the
butter begins to sizzle, crack 2 eggs into the pan and fry until the whites are
set and the yolks are still runny (or until desired degree of doneness). Transfer
to a plate and repeat with the remaining butter and 2 eggs.
|
Bell Pepper, Shallot, and Garlic |
|
Marinara |
|
Bacon, Spinach, and Couscous Added |
To serve, divide the couscous
mixture among 4 shallow bowls and top each with a fried egg. Sprinkle the egg
with sea salt and pepper and garnish with chopped parsley. Serve right away.
|
Bacon and Egg Bowl with Couscous and Spinach |
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