Bacon and Egg Bowl with Couscous and Spinach

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 CouscousBacon 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 GarlicMarinara 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