# Fire Roasted Tomato Couscous with Sumac Onions & Egg

A weeknight tomato couscous topped with quick pickled sumac onions and jammy 9-minute eggs.

- Servings: 3 bowls
- Cuisine: Mediterranean
- Category: Drink
- Language: en

## Ingredients

- 1 tbsp olive oil
- 4 garlic, minced
- 1 small yellow onion, diced
- 1 tbsp tomato paste
- 1 15oz can fire roasted diced tomatoes
- 1 tbsp dried oregano
- 2-4 tsp ancho chili powder
- 1 cup pearled couscous, rinsed
- 1 1/4 cups unsalted chicken bone broth
- 6 egg, soft boiled
- fresh mint (optional)
- sumac onions (optional)
- fresh cracked pepper (optional)
- olive oil (optional)
- 1 small red onion
- 1/4 tsp diamond crystal kosher salt
- 1/2 lemon lemon juice
- 2 tsp ground sumac

## Instructions

1. Boil eggs for 9 minutes.
2. Combine minced red onion, kosher salt, lemon juice, and ground sumac to create quick pickled sumac onions.
3. Sauté minced garlic and diced yellow onion in olive oil.
4. Stir in tomato paste, fire roasted tomatoes, dried oregano, and ancho chili powder.
5. Add pearled couscous and chicken bone broth, cooking until the couscous is tender.

## Tips

- You can use veggie stock or water instead of chicken bone broth.
- If you would like to bulk up the meal, you can chop up some kale, toss it in the bottom of your bowl, and spoon the hot couscous over the top to wilt it down.

## Source

- Original video: https://www.facebook.com/share/r/19MZ6XqBB2/
- Creator: Mishka Makes Food
- Recipe page: https://www.cliprecipe.com/recipe/d0e4c5ef-0f09-491d-a880-91f9c18fb0d7
- Extracted: 2026-08-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt