Yemeni shakshuka is a one-pan dish of eggs cooked in a warmly spiced tomato sauce, often with onion, garlic, and green chile. This version uses cumin, coriander, and turmeric for a Yemeni-style hawaij flavor, and is served straight from the skillet with bread for scooping. Seasonings and heat vary between households, so the chile and spice levels are easy to adjust.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, finely diced (about 150 g)
- 1 medium green bell pepper, finely diced (about 150 g)
- 1 jalapeño or serrano chile, finely chopped (about 15 g); remove the seeds for less heat
- 3 garlic cloves, finely minced (about 9 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- ½ teaspoon ground turmeric (1 g)
- ¼ teaspoon freshly ground black pepper (0.5 g)
- 1¾ pounds ripe tomatoes, chopped (about 800 g), or two 14-ounce cans diced tomatoes (794 g)
- ¼ cup water (60 ml), only if needed for fresh tomatoes
- ¾ teaspoon fine salt (about 4 g), plus more to taste
- 8 large eggs (about 400 g without shells)
- ¼ cup chopped fresh cilantro (about 10 g), plus extra to serve
- ¼ teaspoon ground cumin for finishing (about 0.5 g), optional
Instructions
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Prepare the vegetables. Finely dice the onion and bell pepper, chop the chile, mince the garlic, and chop the tomatoes if using fresh ones. Keeping the pieces fairly small helps them soften into a spoonable sauce. If using canned tomatoes, have them ready beside the stove; do not drain them, since their juice helps form the sauce. This preparation takes about 15 minutes, depending on knife speed.
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Soften the onion and peppers. Set a wide, deep skillet with a lid over medium heat and add the olive oil. Stir in the onion, bell pepper, and chile. Cook for 7 minutes, stirring every minute or two, until the onion is translucent and the pepper has softened. If the vegetables begin to brown quickly, lower the heat; the aim is a soft, savory base rather than crisp or deeply browned pieces.
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Bloom the aromatics and spices. Add the garlic, cumin, coriander, turmeric, and black pepper. Stir continuously for 1 minute, just until fragrant. Spices can taste bitter if scorched, so keep them moving and reduce the heat if the pan is very hot. Hawaij is a Yemeni spice blend with different household formulations; these familiar ground spices give the sauce a similar warm, earthy direction without requiring a specialty blend.
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Simmer the tomato sauce. Add the tomatoes and salt, then stir well, scraping the bottom of the pan. If using fresh tomatoes that are not very juicy, add the ¼ cup water; canned tomatoes usually need no extra liquid. Bring the mixture to a gentle bubble, then cook uncovered for 11 minutes, stirring occasionally. It should become thick enough that a spoon drawn through it leaves a brief trail. If it still looks watery, simmer a little longer before adding the eggs; a loose sauce can leave the finished dish soupy.
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Taste and make wells. Taste a small spoonful of sauce and adjust the salt or chile if needed. Use the back of a spoon to make eight shallow wells spaced across the pan. Crack one egg into each well, taking care not to break the yolks unless you prefer them mixed into the sauce. If the skillet is crowded, space the eggs as evenly as possible so they cook at a similar rate.
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Cover and cook the eggs. Reduce the heat to low, cover the skillet, and cook for 8 minutes. The whites should be set and the yolks firm. Egg doneness varies with pan size and starting temperature, so use a food thermometer to check an egg without touching the skillet: USDA FSIS guidance sets the safe minimum internal temperature for egg dishes at 160°F (71°C). If an egg has not reached that temperature, cover and cook briefly longer, then check again. Keep the heat low to avoid scorching the tomato sauce while the eggs finish.
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Finish and serve. Remove the skillet from the heat and scatter the cilantro over the top. Add the optional pinch of cumin, taste the sauce around the edges, and adjust the seasoning if needed. Let the pan stand for 1 minute so the sauce settles, then bring it to the table while hot. For easier portions, lift each egg with a broad spoon and include plenty of tomato sauce in every serving.
Tips
- Choose tomatoes by season. Ripe fresh tomatoes give a lighter, brighter sauce, while canned diced tomatoes are convenient and consistent. If canned tomatoes taste especially sharp, let the sauce simmer until the flavor mellows rather than adding sugar as a first fix.
- Control the chile heat. Jalapeños and serranos vary in heat. Start with half a chile, taste the sauce after it simmers, and add more if you want a stronger kick. Removing the seeds and pale inner ribs reduces heat, though it does not remove it completely.
- Keep the sauce from drying out. Use medium heat for the vegetables and low heat once the eggs go in. If the tomato base becomes too thick before the eggs are cooked, stir in a tablespoon of water at a time around the edge of the pan.
- Use a broad skillet with a lid. A 10- to 12-inch (25- to 30-cm) skillet gives the sauce room to spread and the eggs room to cook. If you do not have a lid, cover the pan with a well-fitting baking sheet, keeping your hands clear of the steam when you lift it.
Serving Suggestions
Serve Yemeni shakshuka hot in the skillet or divide it among shallow bowls. Flatbread, pita, or a crusty loaf makes it easy to scoop up the tomato sauce and eggs; warm the bread just before serving so it is flexible and ready at the table. A simple side of sliced cucumber, tomato, or radishes adds cool crunch without competing with the spices. You can also put out extra chopped cilantro, lemon wedges, and chile flakes so everyone can season their own portion. For a fuller brunch or lunch, serve with olives or a small bowl of plain yogurt. The dish is filling on its own, so a large assortment of sides is not necessary.
Variations
Use a prepared hawaij blend: If you have savory Yemeni hawaij, replace the cumin, coriander, turmeric, and black pepper with about 2 teaspoons of the blend, then taste before adding more. Blends differ in strength and may contain cardamom, cloves, or other spices, so the flavor can be more aromatic than the simple mix in this recipe. Check whether the blend contains salt before seasoning the sauce.
Make it hotter or milder: Increase the fresh chile, use a hotter variety, or serve chile sauce on the side. For a mild pan, omit the chile and let diners add heat at the table. Add greens: Stir in a handful of chopped spinach during the last few minutes of simmering, before making the egg wells; it will soften and release a little moisture, so simmer until the sauce thickens again. Change the eggs: For fewer servings, use four eggs and make four wells, keeping the sauce quantity the same for extra bread-dipping sauce. The eggs still need to reach the safe temperature described above.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Cooked shakshuka keeps for 3 to 4 days in the refrigerator. The eggs will become firmer as they chill, and their texture may be less tender after reheating. If you expect leftovers, an especially useful option is to refrigerate the tomato sauce separately and cook fresh eggs in it when you are ready to serve.
Reheat a portion gently in a covered skillet over low heat, adding a splash of water if the sauce has thickened. Stir the sauce around the eggs rather than breaking them up unless you prefer a scrambled texture. Heat leftovers to 165°F (74°C), checking with a food thermometer. A microwave also works: use a microwave-safe dish, cover it loosely, heat in short intervals, and check the temperature in more than one spot. Do not leave the dish at room temperature for more than 2 hours.
Frequently Asked Questions
What makes Yemeni shakshuka different?
Shakshuka is made in many regional and household styles, so there is no single fixed formula. This Yemeni-inspired version emphasizes a warm spice profile associated with savory hawaij, especially cumin and coriander, with chile, tomato, and eggs. The particular vegetables, spice combinations, and heat level can vary from cook to cook.
Is hawaij the same as curry powder?
No. Hawaij is a family of Yemeni spice blends, and savory versions commonly include spices such as cumin, coriander, turmeric, and black pepper, though recipes differ. Curry powder is a separate blend with its own flavor balance. If hawaij is not available, the cumin, coriander, turmeric, and pepper listed here provide a practical substitute, but the sauce will not taste exactly like every prepared blend.
Can I make the tomato sauce ahead?
Yes. Cook the sauce through the simmering step, cool it, and refrigerate it in a covered container within 2 hours. It can be kept refrigerated for 3 to 4 days. Reheat the sauce until bubbling gently, make the wells, and add the eggs when you are ready to eat; this gives you fresher egg texture than storing the fully assembled dish.
Can I use canned tomatoes instead of fresh?
Yes. Use two 14-ounce cans of diced tomatoes, including their juices, in place of the chopped fresh tomatoes. Canned tomatoes tend to be juicy and consistent, so skip the extra water at first. Simmer until the sauce is thick enough to support the eggs, adding a small splash of water only if it becomes too dense.
How can I tell when the eggs are safely cooked?
Set whites and firm yolks are useful visual signs, but appearance alone does not confirm a safe temperature. USDA FSIS guidance for egg dishes is 160°F (71°C). Check an egg with an instant-read thermometer, inserting it into the thickest part without touching the hot pan; cook a little longer and recheck if it has not reached the minimum.
Can I make this without a bell pepper?
Yes. Leave it out and add another ½ cup (about 75 g) diced tomato, or use a small extra portion of onion. The pepper adds sweetness and bulk but is not essential to the sauce. Keep the chile separate from the bell pepper in your adjustments: omitting the bell pepper changes the flavor gently, while omitting the chile mainly reduces heat.
Related
- Yemeni Beans Recipe: Spiced Fava Bean Foul
- Yemeni Rice Recipe: Spiced Mandi-Style Rice
- Yemeni Chicken Mandi with Fragrant Spiced Rice
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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