We are suckers for poached eggs and as a former Eggs Benedict addict, I'm always trying to piece together new vegetarian takes on the old classic.
This version was born from me finding out what Zhoug is. Couscous is a staple at our local Lebanese restaurants, so couscous cakes seemed to make the most sense, even though it's more North African than Lebanese. I still feel good about the name.
I had extra zucchini on hand, some fig and balsamic vinegar, and lots of sumac from our recent trip to Amman, so I figured some sauteed zucchini and onions would go well, and it did.
Here we go!
Eggs Lebanon based off of Food Network & Eating Well recipes | Makes: 4 cakes | Time: ~25 min. + Cooking couscous
2 cups cooked couscous, prepared according to package instructions and cooled
1/4 cup chopped fresh cilantro leaves
2 tsp ground coriander
1 tbsp lemon juice
1/2 tsp salt
Dash of black pepper
3 tbsp CauliPower flour (or just use all-purpose)
1/4 cup EVO
1/2 cup fresh parsley
4 tbsp lemon juice
1 jalapeno, chopped
2 clove of garlic, chopped
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp salt
4 tbsp EVO
Some water & EVO
In a medium bowl, mix together the couscous, cilantro, egg, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 4 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels.
Combine all ingredients and blend.
Fill an egg-poaching pan with 1/2 inch water, set over medium heat and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Crack an egg into each cup, cover the pan and cook to the desired doneness, about 4 minutes.
Serve a poached egg over each couscous cake. Drizzle zhoug on top.