Shakshuka Emirati — Print Recipe

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.

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.

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.