Ingredients with Measurements:
- 4 large tomatoes, diced
- 2 medium onions, sliced
- 4 cloves garlic, minced
- 1 green chili pepper, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 4 eggs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium heat.
2. Add the onions and cook for 5 minutes, stirring occasionally.
3. Add the garlic, chili pepper, cumin, paprika, salt, and black pepper. Cook for 2 minutes.
4. Add the diced tomatoes and cook for 10 minutes, stirring occasionally.
5. Crack the eggs on top of the tomato mixture and cover the skillet with a lid. Cook for 5-7 minutes or until the eggs are cooked to your liking.
6. Sprinkle chopped parsley on top of the saltah and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Fat: 18g
Carbohydrates: 10g
Protein: 8g
Substitutions for ingredients:
- Red chili pepper can be substituted for green chili pepper.
- Fresh tomatoes can be substituted for canned tomatoes.
Variations:
- Add chopped bell peppers or zucchini to the saltah.
- Use different spices such as coriander, turmeric, or cinnamon.
- Add feta cheese or olives on top of the saltah.
Tips and tricks:
- Make sure to use a skillet or wok with a lid to cook the eggs evenly.
- Adjust the amount of chili pepper to your desired level of spiciness.
- Serve with pita bread or rice.
Storage instructions:
Store leftover saltah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the saltah in a skillet over low heat until heated through.
Presentation ideas:
Serve the saltah in a large serving dish with fresh parsley on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
Pita bread, rice, or couscous
Suggested side dishes:
Hummus, baba ganoush, or tabbouleh salad
Troubleshooting advice:
If the saltah is too watery, remove the lid and cook for an additional 5 minutes to evaporate the excess liquid.
Food safety advice:
Make sure to cook the eggs until the whites and yolks are firm to prevent foodborne illness.
Food history:
Saltah is a traditional Yemeni dish that is typically made with lamb or chicken and vegetables.
Flavor profiles:
Savory, spicy, and slightly tangy
Serving suggestions:
Serve the saltah as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Yemeni
Taste: Savory, Tangy, Herbaceous, Umami, Spicy