Updated: Feb 6, 2020
Scrambled eggs with caramelized onions and tomatoes
Shakshuka is a popular egg dish all over the Middle East. In Yemen, it is typically scrambled instead of being served sunny-side-up style. This is a great dish for serving large groups and can even be prepared in advance by prepping the onion and tomato base ahead of time. Consider adding different vegetables and flavorings like leeks, roasted red peppers, or Turkish Sujuk sausages.
2 cups diced onion (yellow or red both work)
2 tbsp olive oil
1 ½ cups diced tomatoes
3 minced garlic cloves
2 tsp tomato paste
1 tsp Yemeni Hawayij
6 large eggs
Salt to taste
Parsley for garnish
Optional: Sliced green onions
Heat a wide saute pan over medium high heat.
Saute onions in olive oil until the edges are browned.
Add diced tomatoes and minced garlic. Stir occasionally and cook until tomatoes are completely wilted. If your tomatoes are watery, make sure the majority of the liquid has evaporated.
Add tomato paste, Yemeni Hawayij, and salt.
In a bowl, crack your eggs and whisk them until they are well combined. Optional: whisk in the sliced green onions into the raw eggs.
Pour the egg mixture over the onion and tomato base then stir eggs over low heat until your reach your preferred doneness.
Adjust salt to taste and garnish with chopped parsley.
For moist scrambled eggs, remove from heat when you can still see some wetness/moisture. The eggs will cook through as they sit in the hot pan.