Name: Gulf-Style Shakshuka (Eggs with Tomatoes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 حصص
Cuisine: Gulf
Ingredients: 6 piece eggs; 4 piece tomatoes; 1 piece onion; 2 clove garlic; 1 piece hot green chili; 1 tbsp tomato paste; 2 tbsp vegetable oil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ground cumin; 0.5 tsp ground dried coriander; 2 tbsp fresh coriander

Instructions

Sautéing the Onion

Heat oil in a wide skillet over medium heat, then add the chopped onion and sauté until softened and lightly golden. · 3 min
Adding the Aromatics

Add the minced garlic and hot green chili, sautéing for about a minute until fragrant. · 1 min
Simmering the Sauce

Stir in the tomato paste and cook for a minute, then add the chopped tomatoes, salt, black pepper, cumin, and dried coriander. Cover the pan and simmer over low heat until the sauce thickens and melds together. · 7 min
Cooking the Eggs

Create small wells in the sauce and crack the eggs into them. Cover the skillet and let cook gently over low heat until the egg whites are set and yolks remain soft to your liking. · 5 min
Serving

Remove the skillet from the heat, garnish with fresh chopped coriander, and serve immediately with warm Arabic flatbread and Karak chai.

Nutrition / serving

195

cal

protein g

6.5

carbs g

fat g

Chef's tips

For optimal texture and flavor, keep the egg yolks runny to blend seamlessly into the sauce, and avoid stirring the eggs after cracking them in if you prefer intact sunny-side-up yolks.