Yemeni Scrambled Eggs

Yemeni Eggs

Yemeni Eggs

4 eggs

1 medium potato, diced

1 large tomato, diced

1/2 an onion, finely chopped

1 green chilli, finely chopped 

1 tsp cumin

1/2tsp tumeric

1 tbsp sunflower oil

You are probably familiar with shakshuka, the more famous cousin of this tasty Middle Eastern egg dish, but give this a try and it is sure to become a regular fixture in your brunch repertoire. Yemeni cuisine tends to be a little spicier than other Middle Eastern fare, perhaps because of the centuries-long influence of their Indian trading partners. The addition of cumin and chilli gives these eggs an aromatic kick. 

Heat the oil on a medium heat in a good sized frying pan, a sauté pan with a lid is perfect.

Add the onions and potatoes and cook until softened. Add the tomatoes, spices, and most of the green chilli (leave some aside for garnishing your eggs later on). Cover the pan and cook until the tomato is soft. If the mixture becomes too dry or the potatoes begin to stick, add a splash of water to the pan and stir. Whilst the tomato is cooking, crack the eggs into a container and whisk with a fork.

Once the tomato is soft and any excess liquid has boiled off, turn down the heat to medium-low. Add the eggs and leave them to set slightly for a 2 minutes before stirring them gently through the mixture to scramble. Scramble to your desired consistency! 

Serve the eggs immediately with flat Arabic bread or pita bread and another hearty spoonful of labaneh. Garnish with more green chilli if you need an extra bit of spice.