Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)

A recipe for Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) for #SundaySupper’s Eggtastic Recipes event! These scrambled eggs are wonderfully spiced with turmeric and cumin for a quick and delicious meal.

Sunday Supper

Wendy from Wholistic Woman is hosting the Sunday Supper event today by celebrating the versatility of the egg in all of its forms from sweet to savory. I am joining in with a recipe for Yemeni Shakshouka, Spiced Scrambled Eggs.

Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)

Shakshouka is an egg dish popular throughout the Middle East and Northern Africa. In Aden, Yemen and surrounding areas, the eggs are often scrambled into the tomato mixture instead of being poached on top. The exact spices may vary based on region and family. For this particular recipe, I seasoned the eggs with onions, garlic, tomatoes, chili, cumin, turmeric, and cilantro.  I have also seen other recipes add more vegetables such as sliced potatoes.

I paired the Shakshouka with Khobz al Tawa, a flaky layered bread popular in Aden and southern areas of Yemen. It can also be served with other types of flatbread and tea for a delicious breakfast or brunch.

The green chile adds a bit of warmth, but not a lot of overall heat. If you want the eggs spicier, serve them with Zhug, a Yemeni green hot sauce.

Looking for more egg-based recipes?

Try my

• Balaleet (Emirati Sweet Vermicelli and Egg Omelet)
• Changua (Colombian Egg and Milk Soup)
• Milanesa a Caballo (Argentinian Milanesa on Horseback)

Check out what everyone else made for the event!

Appetizers & Sides

• Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
• Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
• Spicy Sriracha Deviled Eggs from An Appealing Plan

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

• Asparagus Sausage Skillet with Egg from Wholistic Woman
• Avocado Egg Chilaquiles from Grumpy’s Honeybunch
• Baked Eggs in Cream from Tramplingrose
• Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
• Classic Egg Salad Sandwich from My Imperfect Kitchen
• Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
• Egg Biryani from Food Lust People Love
• Hashbrown Egg Nests from The TipToe Fairy
• Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
• Jalapeño Popper Quiche from Fantastical Sharing of Recipes
• Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
• Low Carb Breakfast Pizza from My Life Cookbook
• Make Ahead & Freeze Omelette Cups from Hardly A Goddess
• Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
• Poached Eggs over Roasted Asparagus from Monica’s Table
• Potato, Egg and Cheese Scramble from Camp Brighton
• Steak Benedict from Palatable Pastime
• Sunny Side Up Burger from Cindy’s Recipes and Writings
• Tex-Mex Migas from Caroline’s Cooking
• Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
• Tomato Asiago Frittata from Books n’ Cooks
• Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table

Desserts

• Creamy Flan from The Freshman Cook
• Creme Anglaise from The Redhead Baker
• Croquembouche from Jane’s Adventures in Dinner
• Dark Chocolate Mousse from The Chef Next Door
• Orange Coconut Bundt Cake from Desserts Required
• Pavlova with Strawberry Curd from Love and Confections
• Pistachio Chai Baked Alaska from The Crumby Kitchen
• White Chocolate Chip Cookies from Pies and Plots

Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) Recipe

Adapted from A Yemeniyah’s Recipes

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Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs)

A recipe for Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs! These scrambled eggs are wonderfully spiced with turmeric and cumin for a quick and delicious meal.

Course Breakfast

Cuisine Yemeni

Keyword breakfast, egg, tomato, Yemen, Yemeni

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 2 -4 Servings

Ingredients

• 2 tablespoons olive oil
• 1 onion diced
• 2 garlic cloves minced
• 1 green chili seeded, stem removed, and finely chopped
• 2 medium tomatoes diced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 4 eggs
• Salt to taste
• Freshly chopped cilantro for garnish

Instructions

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