Photograph of the finished Shakshouka Yemeni

Middle East · Trứng chần sốt ớt xanh Yemen

Shakshouka Yemeni

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Tomato Tomato 12
  • Photograph of Chilli Chilli 12
  • Photograph of Coriander Coriander 2.1 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Fennel seeds Fennel seeds 0.3 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Pita bread Pita bread 6
  • Photograph of Fromage Blanc fresh cheese Fromage Blanc fresh cheese 5.6 oz

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.

Start cooking