Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)

2
Carolyn Haas

By
@Linky1

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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
2-4
Prep:
10 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

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

Step-By-Step

1In 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.
2Add the tomatoes, cumin, and turmeric. Cook, stirring occasionally, until the tomatoes have softened, 5-10 minutes. Season with salt.
3In 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.

About Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)

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