At Mississippi Market, we celebrate the rich cultural diversity and food and farming traditions that immigrants bring to our community. Today, we’re highlighting a cultural food tradition from Yemen.
Traditional Yemeni food staples include lamb, chicken, rice, potatoes, eggs, freshly baked flatbreads, and ground spices such as cumin, cardamom, and turmeric. Though typically thought of as originating from Israel and northern Africa, shakshouka is a dish enjoyed by many Middle Eastern countries. Try our take on this scrumptious dish with zhoug, a Yemeni green sauce made with herbs and chili peppers, for a refreshing twist on a classic one-skillet meal.
Shakshouka with Zhoug
A delicious, spicy poached egg and vegetable dish perfect for hearty morning breakfasts or dinners that goes well with hummus and pita.
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 cup water
- 1 yellow onion, diced
- 1 tsp coconut oil
- 2 tsp apple cider vinegar
- 1 tsp brown sugar
- 1 tsp ground cumin
- 1 pinch sea salt
- A mix of red and black peppercorns, freshly ground
- 4 cage-free eggs
- 1 bunch mint, chopped
- 1 bunch flat leaf parsley, chopped
- 1 bunch basil, chopped
- 1 chili pepper, diced
- ½ tsp ground cumin
- 1 tbsp extra virgin olive oil
1. Heat coconut oil in a large cast-iron skillet. Add diced onion and fry until translucent.
2. Add diced tomatoes and bell pepper, 1 cup water, 2 tsp apple cider vinegar, 1 tsp brown sugar, 1 tsp ground cumin, 1 pinch salt, and vigorously stir to combine. Bring to a boil and let simmer over low heat until thickened.
3. Meanwhile, prepare zhoug by placing all of the sauce ingredients, except olive oil, into a food processor. Pulse to form a chunky paste. Add the extra virgin olive oil gradually and process to obtain a pesto-like consistency.
4. Crack four eggs into the skillet on top of the onion/tomato/spice mixture. Cover the skillet with a lid and simmer until egg whites are set and yolks are slightly cooked but still runny.
5. Remove lid and plate food. Prior to serving, top with freshly ground pepper to taste, drizzle with zhoug, and serve warm or at room temperature with hummus.
Recipe adapted from The Awesome Green (theawesomegreen.com).
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