Shakshouka
شكشوكة يمنية (shak-SHOO-kah)
Yemeni Eggs in Spicy Tomato Sauce
Eggs poached in a spiced, cumin-rich tomato sauce with chilies and fenugreek. The Yemeni version of this dish is bolder and spicier than its North African cousin, served sizzling in the pan with fresh flatbread.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Heat olive oil in a cast iron skillet over medium heat. Saute onions until soft and translucent, about 5 minutes.
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2
Add garlic and green chilies, cook for 1 minute. Stir in cumin, hawaij, and fenugreek, toasting the spices briefly.
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3
Add diced tomatoes and season with salt and pepper. Simmer for 10 minutes until the sauce thickens and reduces.
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4
Make 6 wells in the sauce with the back of a spoon. Crack an egg into each well carefully.
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5
Cover the skillet and cook on low heat for 5-7 minutes until egg whites are set but yolks remain runny.
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6
Garnish with fresh cilantro and serve immediately in the skillet with warm Yemeni flatbread for scooping.
Did You Know?
Yemeni shakshouka is distinguished from other versions by the addition of hawaij and fenugreek, giving it a uniquely aromatic, warming quality.
Chef's Notes
Equipment Tips
- cast iron skillet
- lid
- wooden spoon
The Story Behind Shakshouka
While shakshouka is popular across the Middle East and North Africa, the Yemeni version stands apart through its use of hawaij spice blend and fenugreek, ingredients central to Yemeni cuisine. The dish reflects the cross-cultural culinary exchange along Red Sea trade routes. In Yemen, shakshouka is primarily a breakfast dish, often prepared in communal pans and shared family-style with torn flatbread.
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