Yemenite Curry Shakshuka with Yellow Peppers

Make this Tonight - "Cinderella Shakshuka"

Prep Time
Cook Time


  • 2 tablespoons extra virgin olive oil
  • 1 medium onion
  • 4 medium garlic cloves, chopped
  • 2 large yellow bell peppers cored, seeded and thinly sliced
  • ¼ cup sliced preserved lemons, recipe follows
  • 1 ½ teaspoon Soup Hawaij, recipe follows
  • ½ teaspoon turmeric
  • 1 teaspoon kosher salt
  • One 13 ½- ounce can coconut milk
  • 6-8 large eggs


  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the onion, garlic, and bell peppers and saute in the peppers are soft, 5-7 minutes. Stir in the preserved lemons, hawaij, turmeric, salt, and coconut milk and cook for another 3-4 minutes
  3. The mixture should be stiff, not thick; if its too think, stir up to ½ cup water. Taste and adjust the seasoning.
  4. Use a large spoon to create little wells in the sauce. Carefully break 1 egg in the cup or ramekin, then slip into one of the wells; repeat with the remaining eggs.
  5. Cover and Simmer until egg whites are set but the yolks and still a little runny, about 7 minutes.
  6. Serve from skillet with crusty bread or challah