Shakshouka Yemeni

Method

1. 1 Grind fresh chilies with cilantro, garlic, and a pinch of salt to make green sahawiq sauce.
2. 2 Sauté the peeled tomatoes with fennel seeds for 12 minutes, until the liquid evaporates and the tomatoes darken.
3. 3 Mix half of the sahawiq into the tomato sauce; the Yemeni version gets its spiciness from ground fresh chilies, not chili powder.
4. 4 Make three wells in the sauce, then crack the eggs into them and cover for 5 minutes until the egg whites set but the yolks remain runny.
5. 5 Sprinkle with fresh cheese and drizzle with the remaining sahawiq, then serve with hot pita bread.

With an appliance

• Oven 30 min

  Replace step 4: create a hole, crack the eggs into a heat-resistant pan, then place it on the middle rack of the oven at 180 degrees for 5 minutes; the egg whites will set evenly without a lid. Step 5 still involves drizzling fresh sahawiq after removing from the oven.