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Eggs Lebanon

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!

couscous cakes, poached eggs, and zhoug

Eggs Lebanon based off of Food Network & Eating Well recipes | Makes: 4 cakes | Time: ~25 min. + Cooking couscous


Couscous Cakes

2 cups cooked couscous, prepared according to package instructions and cooled

1/4 cup chopped fresh cilantro leaves

2 eggs

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


4 eggs

Some water & EVO


Couscous Cakes

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.

Eggs Lebanon

Serve a poached egg over each couscous cake. Drizzle zhoug on top.

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