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Scrambled Shakshuka with Hawaij

Scrambled <em>Shakshuka</em> with <em>Hawaij</em> Related:   breakfast & brunch, Israel & Middle East, low-fat, pareve, vegetarian

Prep time: 25 minutes

Cook time: 25-30 minutes

Yield: 4-6 servings

A hearty and nutritious concoction of eggs and tomato sauce, shakshuka is more than likely to be in the top five of any list of Israeli comfort food.  There are many versions to this dish; I am partial to the Yemenite style that incorporates hawaij, a turmeric spice mix.  Preferred flavor notwithstanding, it is an easy to make and a meal good for any budget.  Did I mention it’s delicious?


  • 2 tablespoons olive oil
  • 1 large yellow onion
  • 2 spring onions, sliced
  • 1 small green chili
  • 2-3 teaspoons hawaij (below)
  • 1 large can stewed tomatoes
  • 2 cloves garlic, crushed
  • ½ teaspoon salt or to taste
  • Pinch sugar
  • 8–10 large eggs
  • Hawaij
  • 3 teaspoons ground cumin
  • 4 teaspoons ground turmeric
  • 3 teaspoons ground black pepper
  • 1 teaspoon coriander
  • ½ teaspoon ground green cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger


  • To make the hawaij, mix all ingredients in a glass jar. Store in the refrigerator.
  • Place a large sauté pan, preferably cast iron, on the stovetop on low flame while you chop both kinds of onions. Place oil in the hot pan and heat it up. Drop all of the onions onto the pan and let sauté without disturbing until golden. Core the chili pepper and remove the ribs and seed, then dice it finely. Add the diced chili and two teaspoons hawaij to the onions, mix and continue to sauté for 5 more minutes. Keep stirring to avoid burning. Add the tomatoes and the crushed garlic and cook on low for about 20 minutes, until the sauce is thickened and all the liquid is evaporated. Keep stirring the sauce. Add salt and sugar and mix. Cook for two more minutes.
  • While the sauce is cooking break the eggs into a bowl. Taste the sauce and adjust flavors; add one more teaspoon of hawaij, if desired. Carefully pour the eggs on top of the sauce. With a wooden fork or spoon, scramble the eggs with the sauce until the eggs are cooked. You may cover to expedite the cooking. Cook on low until cooked through. Cool for a few minutes before serving. Serve with good bread on the side and maybe some sliced cucumbers.

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