Yemeni Shakshouka
By: Menal Elmaliki / Arab America Contributing Writer
Are you feeling hungry but not sure what to make. You want to make eggs but not just regular, plain and boring eggs. Try this simple Yemeni breakfast recipe, spiced eggs cooked with onions and tomatoes. It is the Yemeni version of shakshouka and it is not like your typical Mediterranean recipe, though the ingredients are similar the outcome is not the same.
This staple is usually cooked in a soapstone which is a traditional pot made of stone and is an essential aspect of Yemeni cuisine. Food doesn’t taste the same without it. Now that I’ve told you the significance of this stone pot in Yemeni cuisine (you can read the article here), let’s COOK!
(Serving size 4-5)
Ingredients
- Jalapeños or chili pepper (if you like it spicy *Wink Wink*)
- 1 medium onion
- 1 medium tomato
- 1-2 garlic clove
- 5-6 eggs
- Cumin (not too much just a sprinkle)
- Turmeric (optional)
- Salt
- Pepper
- Cayenne Pepper (optional)
- Paprika
- 1 tablespoon tomato paste
- Cilantro or Parsley (to add on top after)
Head up the stone pot on a medium flame. Add olive oil. Chop up garlic, onion, tomato, chili pepper. Cook until soft. It should take about 15 minutes and stir occasionally.
Add the tomato paste and then a bit of ghee (optional). Mix in the eggs, add seasonings.
Turn off the flame once eggs are cooked. Now serve with some pita, and tea.
بالهنا والشفا
Bel Hana Wel Shefa
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