Shakshuka Emirati

Name: Shakshuka Emirati
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Emirati
Ingredients: 6 eggs; 4 large tomatoes, diced; 2 onions, diced; 4 cloves garlic, minced; 2 green chilies, sliced; 1 tsp bezar (Emirati spice mix); 1 tsp cumin; 1/2 tsp turmeric; 3 tbsp vegetable oil; Salt and pepper to taste; Fresh cilantro for garnish; Khameer bread for serving

Emirati Eggs in Tomato Sauce

⏱ Prep Time 30 minutes

📈 Difficulty Easy

👥 Servings

An Emirati-style shakshuka with eggs poached in a spiced tomato and onion sauce enriched with bezar spice blend, served sizzling in a traditional clay pot with fresh bread.

Nutrition & Info

Protein 17.8g

Carbs 40.4g

Fat 12.7g

Protein Carbs Fat

Dietary

vegetarian dairy-free

Ingredients

6 eggs
4 large tomatoes, diced
2 onions, diced
4 cloves garlic, minced
2 green chilies, sliced
1 tsp bezar (Emirati spice mix)
1 tsp cumin
1/2 tsp turmeric
3 tbsp vegetable oil
Salt and pepper to taste
Fresh cilantro for garnish
Khameer bread for serving

Instructions

1
Heat oil in a clay pot or skillet and saute the diced onions until golden, then add garlic, green chilies, bezar, cumin, and turmeric, cooking until fragrant.
2
Add the diced tomatoes, season with salt and pepper, and cook for about 15 minutes until the sauce thickens and the tomatoes break down completely.
3
Make 6 wells in the sauce and crack an egg into each one, then cover and cook on low heat for 6 to 8 minutes until the egg whites are set but yolks are still runny.
4
Garnish with fresh cilantro and serve immediately in the cooking vessel with warm khameer bread for scooping up the eggs and sauce.

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Did You Know?

The Emirati version of shakshuka uses bezar, a unique spice blend that includes black pepper, cumin, coriander, cinnamon, cloves, cardamom, and dried lime, giving it a distinctly Gulf flavor.