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Creamy Yemeni Shakshuka (Spiced Scrambled Eggs with Tomatoes, Cumin, and Chilies)
The beloved Sana'ani street-style breakfast: unlike North African baked eggs, Yemeni shakshuka gently scrambles beaten eggs directly into a rich, bubbling reduction of spiced tomatoes, hawaij, garlic, and fresh green chilies.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
servings
4
- Fresh eggs lightly beaten6 pc
- Ripe tomatoes finely diced350 g
- Yellow onion diced120 g
- Garlic cloves finely minced3 pc
- Fresh green chili sliced1 pc
- Tomato paste1 tbsp
- Ground cumin1 tsp
- Ground corianderĀ½ tsp
- Olive oil2 tbsp
- Fresh cilantro chopped for garnish10 g
- Fine salt4 g
Preparation Steps
1
Heat olive oil in a skillet. SautƩ onion and green chili for 4 minutes until tender, then stir in garlic and tomato paste for 1 minute.
2
Add diced tomatoes, ground cumin, coriander, and salt. Simmer over medium heat for 7 minutes until tomatoes break down into a thick sauce.
3
Lower heat and pour beaten eggs into simmering sauce. Stir gently and continuously for 2-3 minutes until soft, creamy curds form. Remove from heat immediately, garnish with cilantro, and serve hot with flatbread.
Cooking Journal
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Nutrition Facts
per servingCalories
210
Protein
11.5g
Carbohydrates
8.5g
Fat
14.5g
Allergens
Eggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional Middle Eastern & North African Gastronomic Archives / Public Domain Cookbooks (Historic Culinary Archives & Public Domain Heritage Collections)
Legal status: Public Domain (Traditional Heritage / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
