These are scrambled eggs that people from Aden usually eat on Friday mornings with bread fresh from the oven.
It brings such warm memories of my family in Yemen. My mother used to make this on Friday mornings. I remember the aroma permeating our home. I remember my brother rushing to the local baker to bring home hot crispy bread. I can still see us all sitting down to this family breakfast. It is a classic. If you’ve been to any of the gulf states you might know this dish as SHAKSHUKA–which basically means scrambled eggs.
2 tblsps of Olive Oil
a diced medium white onion
2 red or yellow patatoes sliced into small thin pieces (see pic)
1 diced hot green pepper
1 tblsp finely chopped cilantro
1 diced medium sized tomato
salt to taste
1/2 tsp tumeric
In a frying pan add 2 tblsps of Olive Oil. Sautee a diced medium white onion + 2 red or yellow patatoes sliced into small thin pieces (see pic)+ 1 diced hot green pepper+ 1 tblsp finely chopped cilantro+ 1 diced medium sized tomato. Let them Sautee until the tomato softens. Add 1/2 tsp tumeric to the mix and sprinkle salt to taste.
Cover and leave on low heat until the potatoes are cooked through but still retain their shape.
Uncover and crack in two whole eggs and let cook as desired–i like them well cooked.
Serve with bread–any bread really works with this. Enjoy!