Shakshouka is a popular egg and tomato dish in the middle east and North Africa. In North Africa, it is usually eaten with poached eggs but in Yemen, it usually has scrambled eggs and is made with green chilis so it is spicy. Served with milk tea and malawah bread or yemeni roti, it makes the prefect breakfast or quick dinner.
1. Heat oil, onions, chilis, and salt in a pan and cook the onions until they are slightly brown.
2. Add the chopped tomatoes, hawaij and black pepper and cook until the tomatoes are soft, about 5 minutes.
3. Lightly beat the eggs and add to the tomatoes. Let the mixture cook until half-way set, about 3 minutes, then stir the mixture slightly to ensure even cooking.
4. Serve with bread and tea!
I'm from Algeria and love shakshouka, usually the poached kind (I prefer the egg yolk runny), my mother makes it this way, but my mother-in-law does it almost that you have, but she stirs the egg mixture for a long while after on a low heat. She also has another version reminicent of turkish menemen, which is called black shakshouka and uses aubergine as well as other vegetables. I didn't know they this was eaten in yemen also, which is nice to know.05.21.2014
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How many people does this recipe serve?05.25.2015