This is one of my favourite Yemeni recipes, as it reminds me of waking up on the weekends to my mum and dad shouting through the house to me and my four sisters that breakfast is ready. My parents make some amazing food but Shakshuka has always been one of my favourites. When I moved away from Liverpool for Leeds and now London, I asked them for the recipe but because they never follow one, I could never get it as good as theirs. This recipe is a combination of theirs with some of my own additions, hence the paprika and wine – which my mum and sister Hannah straight up told me was a big ass NO. Hope you enjoy this variation on a Middle Eastern classic!
- 2 Tbsp oil (any type will do but use olive if you’re fancy)
- 1 Onion – diced
- 1 Yellow/Red/Orange Bell pepper – seeded and diced
- 4-6 Mushrooms (add as many as you want because they shrink) – diced
- 3 Cloves garlic – minced/crushed and chopped
- 1 Chilli pepper (optional) – diced (go for a bird’s eye chilli if you want to cry over breakfast)
- 1 Tin (400g) of chopped tomatoes
- 1 Tbsp tomato puree
- 1/2 Cup of left over alcohol (red wine/vodka) – (but not beer or cider cause that’s just gross)
- 4 Eggs
- 1/4 Tsp cumin
- 2 Tsp paprika
- Salt and pepper
- Coriander/parsley – chopped
- Feta cheese
- Flatbread or crusty bread – to serve with
- Medium size frying pan/skillet
- Sharp knife & cutting board
- Spatula/wooden spoon
- Tin opener
- Heat the oil in pan over a medium heat. When it’s hot, add the onion and pepper, stirring throughout but not continuously for 5 minutes or until they brown. Add in the mushrooms and let the water evaporate from them. Once they have shrunk, you’ll want to add the garlic and the optional chilli to cook for about 30 seconds and then pour the tomato puree and spices (paprika and cumin) to cook for about 45 seconds, but make sure they don’t burn!
- Now add 1/2 cup of Alcohol (red wine is the best imo), stirring continuously until it has been absorbed by the mixture. Then add in the tinned tomatoes and reduce the heat to let everything simmer for about 5-10 minutes or until the mixture has thickened.
- When the sauce has thickened, you need to make four evenly spread little wells in it with a spoon and then crack an egg in each one. Cover the whole thing for 5-8 minutes and allow the eggs to cook until the whites have set and the yolk is done to your preferred consistency, but continuously check it to make sure it doesn’t get overcooked.
- Season it to taste and then serve immediately with crumbled feta cheese, chopped coriander/parsley (whichever you prefer), and some flatbread or crusty bread. Enjoy.
Words & Images, Sarah Adnan Abdulrehman – @ba_booshka