Archive for the ‘Breakfast and Supper’ Category

This is my favorite beans recipe. People in Aden have beans for breakfast and supper EVERYDAY. This is a delicacy, since kidney beans are more expensive in Aden.


  1. 20 oz. can of kidney beans, drained.

  2. 2 tomatoes diced

  3. 1 jalapeno finely chopped

  4. 2 tblsp of cilantro finely chopped

  5. 1 medium onion finely chopped

  6. 2 cloves garlic minced

  7. 3 tbsl of olive oil

  8. 1 tsp of ghee (I used Yemeni homemade Yaf3ee Ghee. The Middle Eastern stores sell ghee as well, and are just as good)

  9. 2 tblsp of tomato paste

  10. salt to taste

I love the BASE for this dish–you can pracitically use it for any beans from navy beans to fava beans. For the base, sautee the onions in the oil and add the garlic and jalapenos. When the onions are golden brown add the tomatoes and some salt and wait for them to soften. Once they soften add the tomato paste and half a cup of water (you can use some of the water that you cooked the beans in). Let the sauce thicken. Add the beans and add some more water if you like–we like it nice and thick.

Let it simmer for about 4 minutes. Pour the ghee on top and sprinkle the cilantro for garnish and serve with bread. I made this in the Yemeni Madra and serve it in it as well, so from the stove to the table it goes.

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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.


  1. 2 tblsps of Olive Oil

  2. a diced medium white onion

  3. 2 red or yellow patatoes sliced into small thin pieces (see pic)

  4. 1 diced hot green pepper

  5. 1 tblsp finely chopped cilantro

  6. 1 diced medium sized tomato

  7. salt to taste

  8. 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!  

Saute onions and green chilly pepper in oil

Add tomatoes

Add cilantro

Break eggs on top

Mix and let cook until done



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