Yemeni Shakshouka (Chilli, Egg and Tomato Breakfast) is a traditional Yemeni recipe for a classic dish of tomatoes, garlic, spices, onion and chillies fried before being cooked with eggs in a dish that's typically served for breakfast. The full recipe is presented here and I hope you enjoy this classic Yemeni version of: Chilli, Egg and Tomato Breakfast (Yemeni Shakshouka).
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Ingredients:
4 eggs
150g minced lamb or goat
5 fresh tomatoes, chopped
3 garlic cloves, chopped
1 onion, chopped
2 tsp hawayij spice blend
olive oil for frying
3 medium green chillies, finely chopped
salt and black pepper, to taste
Method:
Heat the olive oil in a frying pan and use to cook the garlic and onion until soft (about 4 minutes). Crumble in the meat and continue cooking for about 6 minutes, until the meat is browned and the onion is golden brown (about 10 minutes). Scatter over the spices, add the chillies and stir to combine then arrange the tomatoes on top. Season with salt and black pepper then cover and simmer gently for about 15 minutes.
Uncover then crack the eggs into the pan and, using a fork, spread the whites to cover the tomatoes. Cover and cook for about 6 minutes, or until the eggs are done.
Using a spatula cut the mixture into quarters and scoop these out onto warmed serving plates. Serve with flatbread.
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