Unlike most shakshouka I’ve had – where eggs are poached in a rich, simmered tomato sauce – Hawa Hassan’s Shakshouka with Sahawiq (Spiced Scrambled Eggs with Spicy Cilantro Condiment) flips the script. In this Yemeni version, the eggs are scrambled and become the star, while a bit of chopped tomato and tomato paste provide background flavor instead of taking center stage.
The scramble itself is dotted with sweet onions and fiery jalapeños, and deeply perfumed with hawaij, a warming Yemeni spice blend of cumin, coriander, cardamom, cloves, turmeric, and black pepper. The result is fluffy, golden eggs and layers of heat, sweetness, and earthy spice in every bite.
A final drizzle of sahawiq (a vibrant green condiment of cilantro, parsley, jalapeños, lemon juice, and more spices) brightens the dish with a burst of freshness. It’s herby, citrusy, spicy, and aromatic, cutting through the richness of the eggs. It’s breakfast with the volume turned up!
Book: Setting A Place For Us, page 251
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: Easy
Store-Bought Is Fine: tomato paste
Recipe on WashingtonPost.com (Subscription needed)
