Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)

Carolyn Haas


Found this on Sunday Supper from Tara's Multicultural Table blog. There was no place to save it, so I put it here for safekeeping. Thanks Tara!


★★★★★ 1 vote

10 Min
5 Min
Stove Top


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  • 2 Tbsp
    olive oil
  • 1
    onion, diced
  • 2
    garlic cloves, minced
  • 1
    green chili, seeded, finely chopped
  • 2 medium
  • 1 tsp
    ground cumin
  • 1/2 tsp
  • 4
  • ·
    salt, to taste
  • ·
    freshly chopped cilantro for garnish

How to Make Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)


  1. In a large pan, drizzle olive oil over medium heat. Once heated, add the diced onion and cook, stirring occasionally, until softened and translucent. Stir in the garlic and chili. Cook until just fragrant, 30 seconds to 1 minute.
  2. Add the tomatoes, cumin, and turmeric. Cook, stirring occasionally, until the tomatoes have softened, 5-10 minutes. Season with salt.
  3. In a medium bowl, whisk together the eggs. Reduce heat to medium low and pour the eggs into the pan. Cook until starting to set, then fold to scramble the eggs until just cooked.

    Garnish with cilantro.

Printable Recipe Card

About Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Middle Eastern
Hashtags: #Yemen, #mideastern

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