“The region consisting of the three continents of Valendia, Ordalia, and Kerwon, blessed throughout with verdant natural landscapes and climatic conditions supporting a great variety of life. Regional climate trends are thought to be determined largely by the density of Mist present in the air, though this correlation is as yet not well understood. Many humanoids call Ivalice home, each belonging to a distinct cultural sphere. By far, most prevalent of these are the humes, and it is around the civilization that affairs throughout the rest of the world revolve.”
—FFXII, Sage Knowledge piece 29
- ½ cup (90 grams) whole-wheat couscous
- 1½ cups chicken or vegetable broth, divided
- 2 tablespoons olive oil
- ½ yellow onion, peeled, quartered lengthwise and sliced thickly crosswise (about 1½ cups)
- 1 jalapeno pepper, minced
- 4 garlic cloves, peeled and halved
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 8 ounces fresh tomatoes, chopped
- 4 eggs
- Sea salt and freshly-ground black pepper
- 2 ounces crumbled feta cheese (about ¼ cup)
- 1 tablespoon chopped flat-leaf parsley
Place couscous in a large Tupperware container. Heat ¾ cup (6 ounces) of broth to boiling and pour over the couscous, stirring once to make sure that the liquid is evenly distributed. Cover tightly and set aside for at least 10 minutes.
Heat olive oil over medium-high heat in a large, deep skillet or Dutch oven. Add onion and peppers and cook, stirring occasionally, until soft and golden brown, about 10 minutes. Add garlic, paprika, and cumin, and cook until spices are fragrant, about 2 minutes, lowering heat as necessary to avoid burning the vegetables.
Add chopped tomatoes and the remaining ¾ cup broth. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened slightly, about 15 minutes.
Crack eggs one at a time and place over sauce, spacing evenly apart. Season with salt and pepper. Cover and cook until yolks are just set, about 5 minutes.
Fluff couscous with a fork and divide into two bowls, about 4 ounces of couscous per person. Spoon tomatoes and eggs on top. Sprinkle with feta and parsley and serve.