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Appetizers

Shakshouka Yemeni-Style

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10 minutes
Prep
20 minutes
Cook

Ingredients

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 ripe tomatoes, chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 green chilli, chopped (optional)
  • 4 eggs
  • Fresh coriander, chopped, to garnish
  • Salt and pepper, to taste

Method

  1. Heat the oil in a wide frying pan over medium heat and sauté the onion and garlic until softened, about 4 minutes.
  2. Add the tomatoes, cumin, turmeric and chilli if using, and cook for 10-12 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
  3. Season with salt and pepper.
  4. Make small wells in the sauce with a spoon and crack an egg into each well.
  5. Cover the pan and cook over low heat for 6-8 minutes, until the egg whites are set but the yolks remain slightly soft.
  6. Garnish with fresh coriander and serve hot directly from the pan with warm flatbread.

Introduction: While shakshouka is enjoyed across much of the Middle East and North Africa, the Yemeni version leans into local spicing with cumin, turmeric and fresh chilli, often served as a light starter or shared appetizer with warm flatbread for scooping.

Cultural Background: While shakshouka is enjoyed across much of the Middle East and North Africa, the Yemeni version leans into local spicing with cumin, turmeric and fresh chilli, often served as a light starter or shared appetizer with warm flatbread for scooping.

Tips: Cook the tomato base until well thickened before adding the eggs — a watery sauce will make for runny shakshouka. Cover the pan while the eggs cook to help the whites set evenly without overcooking the yolks. Serve straight from the pan for a warm, communal starter.

Variations: Add crumbled feta on top before serving. Stir in a spoon of tomato paste for a deeper, richer sauce. Add bell peppers to the base for extra sweetness and texture. Naturally vegetarian as written; not converted to vegan, as eggs are essential to the dish.

Storage: Best eaten fresh; the tomato base can be refrigerated separately for up to 2 days.

Reheating: Reheat the tomato base gently on the stovetop, then crack in fresh eggs to cook as directed, rather than reheating already-cooked eggs.

Nutrition: Per serving (approx.): 220 kcal, 11 g protein, 10 g carbohydrates, 16 g fat, 2 g fibre.

FAQs:

Q: Can I make the tomato base ahead of time?

A: Yes, the base keeps well in the refrigerator for a couple of days; add fresh eggs when ready to serve.

Q: Is this dish very spicy?

A: It has a mild, warm spice level as written, with chilli as an optional addition for extra heat.

Q: What’s the best bread to serve with this?

A: A simple flatbread such as khubz is ideal for scooping.

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