Photo: Yunhee Kim; Styling: Robyn Valarik
Total Time
40 Mins
Serves 4

At Staple & Fancy Mercantile in Seattle, chef Ethan Stowell makes this comforting dish with fregola sarda (a toasted Sardinian pasta) and duck eggs, but widely available pearl (aka Israeli) couscous and chicken eggs work well too.

How to Make It

Step 1

Toast couscous in 1 tbsp. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes (if using fregola, omit oil and toasting). Add 1/4 tsp. salt and 2 cups water (and fregola, if using); bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes. Drain.

Step 2

Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes. Add escarole and cook until it begins to wilt, 2 to 3 minutes. Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more. Season with about 1/4 tsp. salt and pepper to taste and keep warm.

Step 3

Fill saucepan used for couscous three-quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low. Crack eggs into water and give water a gentle stir to ensure eggs aren't sticking to pan. Cook 3 minutes for runny yolks. With a slotted spoon, transfer eggs to paper towels. Sprinkle with about 1/4 tsp. salt and pepper to taste.

Step 4

Divide escarole mixture among 4 soup plates and set an egg on each. Drizzle with more oil and sprinkle with parmesan.

Step 5

*Buy fregola sarda from or at gourmet grocery stores. Look for duck eggs at Asian and farmers' markets.

Step 6

Note: Nutritional analysis is per serving.

Staple & Fancy Mercantile, Seattle, Washington

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Ratings & Reviews

Good with kale and lots of salt and pepper

May 04, 2015
Relatively easy and healthy. I substituted kale for the escarole, added a generous amount of salt and pepper, and topped it with parmesan. Kids liked it, too.

EmmaRo's Review

February 17, 2012
I found it a titch band. Maybe better with duck egg instead of chicken, authentic fregola sarda instead of pearl cous cous and better quality Parmesan. But I really liked the escarole, which I hadn't used before. Toddler was a big fan of "lilla pasta" but ate around escarole.

AWarmy23's Review

February 15, 2012
Great and easy to make! I was pleasantly surprised at how fresh it tastes!

marenmartin's Review

January 20, 2012