Middle Eastern Breakfast Bowl With Poached Eggs


Shakshuka (Middle Eastern Eggs)

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Breakfast Idea: Rice Egg Bowl!

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Shakshuka Simple Middle Eastern breakfast Recipe | Eggs poached in Tomato Sauce

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How to Make Shakshuka: North African-Style Poached Eggs with Spicy Tomato Sauce

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SHAKSHUKA | healthy breakfast recipe (or anytime of day recipe)

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1/4 C. Greek Yogurt (plain, unsweetened) 2 Tbsp. Extra Virgin Olive Oil 2 Tbsp. Chopped Fresh Dill 5 Tbsp. Lemon Juice 1/4 tsp.

Freshly Grated/Minced Garlic 1/4 tsp. Pink Himalayan Salt. Add tomato paste to cook down and cover the vegetables. Add paprika, cumin, harissa, tomatoes, and chicken stock to pot and simmer for 15 minutes. Divide sauce and grain blend into bowls in 10 equal portions.

Garnish each bowl with two poached eggs, 2 oz (60 g) of Feta cheese, 2 oz (60 g) of Swiss chard. Instructions Preheat oven to 180C/350F (if intending to bake them). Heat oil in a medium size cast iron skillet over medium high heat.

Add garlic and onion, cook for 2 minutes until onion Add capsicum, cook for 1 minute. Add diced tomat. Break an egg into a custard cup and slip egg into simmering water.

Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and keep warm. It’s basically a Middle Eastern recipe, that originated in Tunisia. It’s made with poached eggs in a spicy tomato sauce.

The best thing about a Shakshuka recipe for me is the sauce. It has simple vegetables (usually just onions and red peppers) and a variation of spices, commonly paprika, cumin and cayenne pepper. The ingredient list now reflects the servings specified. Ingredient Checklist.

2 teaspoons vegetable oil. 2 cloves garlic, minced. 1 onion, chopped. 1 zucchini, chopped. 1 (10 ounce) can crushed tomatoes.

4 dashes hot pepper sauce (such as Tabasco®) 4 large eggs eggs. Poached eggs in a Middle Eastern tomato sauce served with sourdough toast, spicy cilantro chutney and roasted potatoes. Ginger and Turmeric Rice Bowl 10.50 With crispy fried egg, pickled vegetables and baby bok choy Collards & Grits 11.50. It involves perfectly poached eggs sitting atop a pillow of silky hommus, topped with crumbled golden pan-fried haloumi and a sprinkling of nutty dukkah. In short, it is heaven on a plate.

If you haven’t heard of dukkah before, it’s an Egyptian mix of roasted seeds, nuts and spices. Hazelnuts and sesame seeds are usual ingredients. Shakshuka, which is a dish of poached eggs in tomato, onions and chili sauce and spiced with cumin.

Shakshouka (also shakshuka, shaqshuqa, Hebrew: שקשוקה‎) is Middle Eastern dish consisting of poached or fried eggs cooked in a sauce of tomatoes, peppers, onions, and spices (often including cumin, turmeric, and chillies), and usually served with white bread. It probably originated in Tunisia. Shakshouka dish is now a staple of Tunisian, Algerian, Egyptian, Moroccan, Somal.

List of related literature:

In the Middle East there is a wonderful egg-in-stew dish called shakshouka, traditionally eaten in late morning.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

High Pitta and Kapha types who are sensitive to whole eggs (either to their cholesterol or heaviness) can occasionally enjoy this dish or prepare it with egg whites.

“Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth” by Margo Shapiro Bachman, Vasant Lad
from Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth
by Margo Shapiro Bachman, Vasant Lad
Sounds True, 2013

This is an exceedingly nice dish, and one very easily prepared for breakfast.

“Mrs Beeton's Household Management” by Isabella Beeton, Mrs. Beeton (Isabella Mary)
from Mrs Beeton’s Household Management
by Isabella Beeton, Mrs. Beeton (Isabella Mary)
Wordsworth Editions, Limited, 2006

Add the eggs, nutmeg, ginger, 1 teaspoon kosher salt, pepper, and onion and parsley mixture to the bowl and stir to blend the ingredients well.

“The German-Jewish Cookbook: Recipes and History of a Cuisine” by Gabrielle Rossmer Gropman, Sonya Gropman
from The German-Jewish Cookbook: Recipes and History of a Cuisine
by Gabrielle Rossmer Gropman, Sonya Gropman
Brandeis University Press, 2017

POACHED EGGS WITH GARLIC SAUCE Turkey • Serves 4 In this Turkish version of the Greek poached egg recipe, a simple garlic and yogurt sauce replaces the tzatziki.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

In the Middle East, where eggs were scarcer than in Iberia and generally reserved for special occasions, the egg dishes were simpler and less varied than Sephardic fare.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

At the center of the table is the seder plate, which holds a hard-boiled egg, a roasted bone, maror/bitter herbs (usually horseradish), kharoset (a mixture of chopped apples, nuts, cinnamon, wine, and in some recipes honey), karpas/greens (usually parsley or watercress), and a small cup or saucer of salt water.

“Essential Judaism: A Complete Guide to Beliefs, Customs & Rituals” by George Robinson
from Essential Judaism: A Complete Guide to Beliefs, Customs & Rituals
by George Robinson
Atria Books, 2008

The traditional English wassail bowl contains porter, eggs, and sherry, and Thomas Hardy (in The Three Strangers, 1883) gives a recipe for mead that includes egg white, but few if any other recipes call for such a combination, and probably they have nothing to do with this cliché anyway.

“The Dictionary of Clichés: A Word Lover's Guide to 4,000 Overused Phrases and Almost-Pleasing Platitudes” by Christine Ammer
from The Dictionary of Clichés: A Word Lover’s Guide to 4,000 Overused Phrases and Almost-Pleasing Platitudes
by Christine Ammer
Skyhorse, 2013

Breakfast usually consists of 2–3 pieces of injera (a fermented pancake-like Somali bread made from corn and wheat) with ghee or butter and tea.

“Clinical Paediatric Dietetics” by Vanessa Shaw, Margaret Lawson
from Clinical Paediatric Dietetics
by Vanessa Shaw, Margaret Lawson
Wiley, 2013

Note: Besides being a simple breakfast or supper dish eaten with rye bread or rolls, such eggs are often used to garnish breaded veal cutlets, chopped spinach, and other dishes.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • You know what? I made it with my leftover red rice and 3 tbsp leftover shiumai paste (runned out of wonton wrapper), then I added bokchoy, carrot, celery, sesame oil, s&p, and ofc egg… IT WAS PERFECT! I might make an omellete, but this recipe better bcs it’s not boring lol. Thanks a lot!!

  • wow! This is very healthy dish. Thank for your video. I made my own version hope you can check it out.

    Please don’t forget to hit LIKE and SUBSCRIBE ��

  • I made this for breakfast and it turned out very good (except I was having a hard time placing the eggs so it looked kinda weird lol), and it tasted pretty good, and I don’t really even like eggs lol. But I just wish I had chesse! I’m sure it would of tasted good with it, but I’m going shopping later so I’ll ask my mom if I can get:3
    Btw I’m 11

  • I crave this dish! We were in Israel a few years ago and everywhere we went it was part of the breakfast. Sadly, I am the only person in my family who likes this but maybe I will look at how you make it just for one person on your blog?

  • as how i know its a middle eastern recipe and its an egyptian recipe its like some kind of fried eggs with plenty of vegges its ssssssssssssssssssssssssooooooooooooooo goooooooooooooooood

  • Nicely done:)

    Same in Morocco, we call it also “bayde bel maticha” literally Eggs with tomatoes hhhh. We add also some black olive, it gives a nice flavor, and of course we eat with hands, with a fresh bread (check tafarnoute bread btw).

  • The first and last were absolute abominations. The last was a waste and the first would be useful if one were poisoned and needed to induce vomiting.

  • the dish came from northeast African cultures, and more specifically, from Tunisia not Israel “palestine ofc”

    its origins date way before ur Israel was even established

    Tunisian Jews who first brought it to Israel in the 50s

  • I made this for breakfast this morning and it is very good! My 11 year old loved it, and my super picky 13 year old says it was just “ok”, but she ate it, which is huge. I will definitely be making this again.

  • We grew up on this in SA, the only difference is that we stir in the eggs and it becomes one with the tomatoe base that you have made. PS your spice drawer is enviable….

  • I’m having fun going back in the archives and watching your previous recipes. I’ve got a lot of catching up to do. ��
    Your videos are very inspiring!��

  • Not have the tomato squirt down the front of me? How else will people know that I’ve been cooking? Or eating? Or handling tomatos?

  • That’s amazing never thought of the first one omelette chopped into pasta mince garlic tomatoes that’s a very low carb dinner thank u very much ����

  • I just made this for dinner and it was awesome. I added a can of chick peas to provide a little more bulk and it was very filling.

  • I too love Shakshuka. I like to add cilantro to the cooking veggies. It adds a deeper flavor. Off course garnish with fresh on top.

  • Tried making the SpEGGhetti today. Could not keep the egg from sticking to the pan. Maybe turn down the burner heat? Non stick spray? Olive oil? Get better at cooking? Help

  • I like to cover each egg with a square of jalapeno pepper jack and it melts as eggs cook. I cook till hard, but that’s preference. A cheat I use is using diced can tomatoes, spiced with Mexican spices for breakfast, Italian for dinner.��

  • I’ve watched a ton of pasta puttanesca cooking videos (I’m a puttanesca snob) and most of them totally botch the dish except for Kenji-was so impressed with his experience and knowledge (don’t use canned, chopped tomatoes-most cooks put that in puttsnesca sauce ��) that I now trust all his cooking videos! I can’t wait to try this!

  • I’ve tried it with tomatoes instead of carrot and it came out really well and juicy! I would use less additional water though, because the tomatoes are already juicy.

  • I’m from Israel and this is almost exactly how i make it! I love eating it for dinner with pita bread or challah bread And feta cheese on top��

  • U forgot the main ingredient which is harissa the tunisian spicy sauce,this is not the original tunisian dish. U forgot to put harissa and other flavors.

  • Love how his cooking just involves using the classic way of measurement that our grandmothers and mothers use, hands ������������������������������������������������

  • Interesting! I make an Italian version with tomato sauce on the plate first, then the eggs and then crispy fried pancetta bits. Serve it with toasted sliced Italian bread. All that said I am craving these other flavors so I will be giving this a try if I can get my pan that well seasoned that is.

  • Excellent! I used half ‘n’ half instead of water for richness. It came out delicious with an interesting texture. Sending it to our grandniece who’s starting at UCLA but doesn’t cook much. Thank you! ��

  • Hello Serious Eats! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about egg dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your Facebook, Instagram or YouTube page. 

    Please let me know if this is okay with you! You can also email me at [email protected] businessinsider.com

  • Oh my goodness, that looks very tasty, but I will leave out the pork as we do not eat it. I will substitute Morningstar Farms “sausage” patties! Yummy����.

  • My wife is allergic to gluten, and gluten free pasta is expensive (and has a weird texture).

    I’ll try this to see if she likes it. It’s different, to be sure, but we’re used to that.

  • i make shakshuka atleast twice a month and i confirm, this is a great shakshuka!

    i like to use roasted eggplants for smokey flavour as well as Merguez sausages for spiciness

  • I think my microwave at a higher wattage because after the first three minute everything was completely cooked. Nice recipe, thanks for switching up my morning

  • Kenji, why do you use extra-virgin olive oil on high heat? Is there a special way to use it so that it doesn’t end up bitter in taste because of the heat?

  • The spaghetti eggs were just gross I prefer Salsa. And the eggs and mixed veggies looked like someone blew chunks in the pan..

    Overall very creative.

  • Is kimchi aquired taste of what,I tried some.super market kimchi nasty,it looked good,but faster bad very bad,I wish I knew someone that could send me.a.jar,I am a disabled vet,want to try new foods I love Asian food a lot.

  • The drizzle of olive oil… why? Its Got oil in it, I dont need it to taste slightly like raw olive oil. Its frustrating because the recipe is really well put together besides that

  • Even that I am middle east descent I dont know how to cook middle east recipe but I know this one less spices but very very similar my mom thought me.
    People that have tried my food said I cook with good flavor.
    I Hope so ��

  • So I kind of regret doubling this recipe because one serving probably would have been enough for two days, it’s extremely filling!! Also it honestly tastes so good I expected it to be heavy with egg but the rice kinda balances that out so you get full really fast but you don’t feel like you’re struggling to choke down egg (i don’t really like scrambled eggs so this might just be me)

  • This looks delicious!! It competely cooks the eggs you put in?? I wish I had the ingredients to try making this tomorrow!!! I am hoping to go to Japan in hopefully a year or two, so maybe I should make a playlist of simple recipes!!

  • 2:46 that seems positively disgusting why waste so much salt and sugar to make something so horrible. Grading raw egg yolks “marinated” in salt and sugar? No thanks, and goodbye Scrumdiddlyumprious

  • So.. passing by because sometimes this channel has some really great recipe ideas.. and then there are vids that make me think this is a cooking channel strictly for broke folks who cant cook but want to be fancy and gotta eat. Lol

  • I want to buy a rice cooker but we dont usually eat rice so it’s kinda not worth buying one but I really suck at doing rice lol….turned out my mom didnt even know the correct recipe… but I will try this!

  • Why do u use microwave! Destroying all the food,
    Our world became a fast food environment, no time to even cook a decent meal properly!

  • Just a small suggestion. When you move your vegetables aside please use the blunt edge of your knife as it doesn’t damage the cutting board. The recipe was amazing. Simply perfect! Trying this during my isolation days during COVID 19 LOCKDOWN.

  • I made this tonight, and it was so good that I made a second one for tomorrow. I tripled the amount of eggs, water and rice and I microwaved it for 5:30 the first time and another 4:00 after stirring. Worked great! I used normal onions, baby carrots, kale slaw, frozen peas, garlic powder, pepper and soy sauce. And cheddar cheese.

  • Whenever I hear that hoaky-ass music, I know that im about to watch a long video with mostly pointless/stupid content because they want that $, but have nothing to say.

  • Not really, the last recipe gives me an aha moment to make an Asian / Chinese favourite which is salted egg yoke. I will definitely try it soon.

  • what a waste of salt and sugar. You could probably achieve the same thing if u used a small container, sprinkled some salt and sugar then poured ur egg into the small container and sprinkle some more salt and sugar and put it in the freezer.

  • Poached eggs. Skip the ramekins. Put a little vinegar in the water it will draw the whites together around the yolk. Do not let the water boil it will break it apart.

  • I just tried to do this and I failed but it still came out pretty good. I think I’ll drain the sauce from the tomato can next time it got to saucy

  • the first one pretending its spaghetti was disgusting. I also wish these cooking things would stop sticking their fingers in the salt and pepper to put it on the food, use a damn salt and pepper shaker or grinder, but stop sticking your fingers in it and contaminating it with the food you are cooking