Loaded Eggs (Shakshookah)

Hanan Hussein

By
@Hananhus

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.


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Comments:

Serves:

3

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Mediterranean
Other Tags: Quick & Easy, For Kids