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loaded eggs (shakshookah)

(1 rating)
Hananhus avatar
Recipe by
Hanan Hussein
@Hananhus
Bothell, WA

This is my version of a popular Egyptian breakfast dish native to Alexandria. It is usually cooked with at least one hot pepper but I am not a fan of hot dishes so I use only bell peppers and I also added the spinach recently. So feel free to make it as hot or as mild as you like.

(1 rating)
yield 3 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For loaded eggs (shakshookah)

  • 1 tsp
    butter
  • 1 sm
    onion, chopped
  • 1/2
    bell pepper (green, red and yellow), chopped
  • 1 md
    tomato, chopped
  • 1/2 c
    fresh baby spinach
  • 6
    eggs
  • salt and pepper

How To Make loaded eggs (shakshookah)

  • 1
    Melt the butter in a large enough frying pan over medium heat. Add the onion and peppers and stir for a minute or two, then add the tomato and spinach and stir for another minute or two. Add the salt and pepper and stir.
  • 2
    Add the eggs all around. Cook over medium heat pushing the whites between the vegetables till it is all cooked and the yolks still runny.
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