Can I make the tomato sauce ahead of time?
Yes, the tomato sauce base can be prepared up to 2 days in advance and stored in the refrigerator. Reheat it gently before adding the eggs.
BREAKFAST
Yemeni Shakshuka with Hilbeh and Flatbread
This Yemeni Shakshuka offers a unique twist on the classic, featuring a vibrant tomato base, perfectly poached eggs, and the distinctive, earthy flavor of hilbeh. Served with warm flatbread, it's a hearty and aromatic breakfast that's both comforting and exotic.
HOW TO MAKE IT
Let's cook.
01
Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
02
Stir in the minced garlic, cumin powder, turmeric powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.
03
Pour in the crushed tomatoes and water. Season with salt and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
04
Create four small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well.
05
Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).
06
Remove from heat. Garnish generously with fresh cilantro. Serve immediately with a dollop of hilbeh on top of each egg and warm flatbread on the side for dipping.
About This Recipe
This Yemeni Shakshuka offers a unique twist on the classic, featuring a vibrant tomato base, perfectly poached eggs, and the distinctive, earthy flavor of hilbeh. Served with warm flatbread, it's a hearty and aromatic breakfast that's both comforting and exotic.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use fire-roasted crushed tomatoes. Adjust the cayenne pepper to your preferred level of spice. If you prefer firmer yolks, cook the eggs for an additional 1-2 minutes.
Easy Substitutions
If fresh hilbeh is unavailable, you can omit it or substitute with a sprinkle of fenugreek seeds (toasted and ground) mixed with a little water for a similar earthy note. For flatbread, pita or even a crusty baguette can be used. Spinach or bell peppers can be added with the onions for extra vegetables.
Storage & Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed. Eggs may cook further upon reheating.
Serving Suggestions
Serve this Yemeni Shakshuka directly from the skillet for a rustic presentation. Offer extra fresh cilantro and a side of sliced cucumbers and tomatoes for a refreshing contrast. A strong Yemeni tea with mint would complement the meal perfectly.
Common Mistakes
Overcooking the eggs is a common mistake; keep an eye on them to ensure the yolks remain runny if desired. Not simmering the tomato sauce long enough can result in a less flavorful base. Forgetting to season the tomato sauce adequately can lead to a bland dish. Adding hilbeh too early can alter its texture; it's best added just before serving.
Frequently Asked Questions
What kind of flatbread is best?
Traditional Yemeni flatbreads like malawach or kubaneh are ideal, but pita bread, lavash, or even a good quality crusty bread work well for scooping up the shakshuka.
Is hilbeh spicy?
Hilbeh itself is not spicy, but it has a distinct earthy and slightly bitter flavor. The spiciness in this recipe comes from the optional cayenne pepper.
MORE TO KNOW
Hilbeh is a traditional Yemeni condiment made from fenugreek seeds, often whipped into a frothy, savory dip. To prepare hilbeh from scratch: soak 1/4 cup fenugreek seeds in water overnight. Drain and blend with 1 clove garlic, 1/4 cup fresh cilantro, 1/4 teaspoon salt, and 1-2 tablespoons of water until light and frothy. Its slightly bitter, earthy taste is a hallmark of Yemeni cuisine and pairs wonderfully with the rich shakshuka.
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