Shakshouka — Print Recipe — The Culinary Codex

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.

Ingredients

6 eggs
4 ripe tomatoes, diced
2 onions, diced
3 cloves garlic, minced
2 green chilies, sliced
1 tsp cumin
1 tsp hawaij spice mix
1/2 tsp ground fenugreek
2 tbsp olive oil
Salt and pepper
Fresh cilantro
Yemeni flatbread for serving

Instructions

1 Heat olive oil in a cast iron skillet over medium heat. Saute onions until soft and translucent, about 5 minutes.
2 Add garlic and green chilies, cook for 1 minute. Stir in cumin, hawaij, and fenugreek, toasting the spices briefly.
3 Add diced tomatoes and season with salt and pepper. Simmer for 10 minutes until the sauce thickens and reduces.
4 Make 6 wells in the sauce with the back of a spoon. Crack an egg into each well carefully.
5 Cover the skillet and cook on low heat for 5-7 minutes until egg whites are set but yolks remain runny.
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.