yemeni shakshouka (yemeni spiced scrambled eggs)

Name: Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)
Prep time: 10 min
Cook time: 5 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 tablespoon(s) olive oil; 1 - onion, diced; 2 - garlic cloves, minced; 1 - green chili, seeded, finely chopped; 2 medium tomatoes; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) turmeric; 4 - eggs; - salt, to taste; - freshly chopped cilantro for garnish

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10 Pinches 2 Photos

Carolyn Haas

Whitewater, WI

Updated on Mar 22, 2016

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!

Rate

prep time 10 Min

cook time 5 Min

method Stove Top

yield 2-4 serving(s)

Ingredients

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

How To Make yemeni shakshouka (yemeni spiced scrambled eggs)

Step 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.

Step 2

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