How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Baked Eggs Over Roasted Tomatoes And Citrus Herb Couscous?

You need 13 ingredients. The key ingredients include: 2 tomatoes, 1 poblano pepper, 2 tomatillos, 2 teaspoons olive oil, and more.

Is Baked Eggs Over Roasted Tomatoes And Citrus Herb Couscous suitable as general?

Yes, Baked Eggs Over Roasted Tomatoes And Citrus Herb Couscous falls under the General category and is a great choice for this type of meal.

How do I store leftover Baked Eggs Over Roasted Tomatoes And Citrus Herb Couscous?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggs Over Roasted Tomatoes And Citrus Herb Couscous Recipe

Name: Baked Eggs Over Roasted Tomatoes And Citrus Herb Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tomatoes; 1 poblano pepper; 2 tomatillos; 2 teaspoons olive oil; 6 cloves of garlic, chopped; 1 small shallot, chopped; 1 cup couscous; 1 cup water; 1 orange; 1 jalapeno, diced; 1/4 cup parsley, finely chopped; 2 eggs; Dash ground chipotle powder

1

To prepare the tomatoes and poblano pepper, first wash and then remove the stems. For the tomatillo, remove the outer leaves and rinse quickly under water. For the poblano, slice off the very top and make another slice down the side. This will give you access to the seeds which you can simply remove by hand. Place the tomatoes, tomatillos, and the poblano in an oven pan.

2

Turn on the oven broiler to low and place ingredients from step one on the top rack directly under the flame. Allow for them to char on one side for 5 minutes. Turn the tomatoes, tomatillos, and poblano two more times until all the sides have had a good amount of heat (a total time of 15 minutes).

3

Remove the tomatoes, tomatillos, and poblano and allow them to cool in a paper bag if you have one handy. They will do an extra bit of steaming in here, which will make it easy to remove the skin (thanks, foodpickler!). Give it at least 15 minutes.

4

In a large pot, heat olive oil over medium flame and add the shallot and garlic. Allow the garlic to brown and shallot to become slightly transparent, stirring constantly, 3-5 minutes.

5

Peel the charred skin from the tomatoes, tomatillos, and the poblano.

6

Add the tomatoes, tomatillos, poblano, and the roasting juices to the pot. Blend with an immersion blender and puree until mostly smooth allow it to reduce for another 15 minutes over medium heat. Add ground black pepper to taste. (This can all be done in a stand-up blender too. I just love an immersion blender).

7

In another small pot, heat 1 cup of water and bring to a boil. Add in the couscous and stir for 2 minutes. Remove couscous from the flame and add juice from one small orange, the jalapenos, and the parsley. Mix well.

8

In two oven safe dishes, layer the couscous and roasted tomato/pepper sauce. Crack one egg in each dish and dust with chipotle powder.

9

Place the two dishes under the oven broiler on low until the white has hardened, 5-10 minutes. When you crack into the dish, the yolk will hopefully still run a bit for an extra special sauce.

10

To serve, sprinkle leftover parsley and chipotle powder on top. Dig in.

Baked Eggs Over Roasted Tomatoes And Citrus Herb Couscous

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