🍳 Gulf Shakshuka
Gulf shakshuka is a homestyle breakfast of eggs scrambled into softened tomato and onion with green chili, cumin and black pepper. It is soft, juicy and gently spicy, cooked in minutes in one pan. It is a staple of family breakfasts across the Gulf.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 3 tomatoes, diced
- 1 onion, chopped
- 1–2 green chilies, chopped
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 tbsp oil
- Salt
Method
- Heat the oil and cook the onion and chili until soft.
- Add the tomatoes, cumin, pepper and salt and cook until saucy, about 7 minutes.
- Add the eggs and stir gently until softly set.
- Serve hot.
How to make it lighter
- Use 1 tsp of oil instead of 1 tbsp — 1 tbsp oil is about 120 kcal.
- Add more tomato and onion to stretch the dish without extra eggs.
- Pair with fresh cucumber and tomato slices for a fuller plate.
History
Egg and tomato breakfasts of this kind are cooked in homes throughout Saudi Arabia, the UAE, Kuwait and the rest of the Gulf, where shakshuka is one of the most common morning dishes.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →