Loaded Eggs (Shakshookah)

1
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.

Rating:
★★★★★ 1 vote
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

How to Make Loaded Eggs (Shakshookah)

Step-by-Step

  • 1Melt 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.
  • 2Add the eggs all around. Cook over medium heat pushing the whites between the vegetables till it is all cooked and the yolks still runny.

Printable Recipe Card

About Loaded Eggs (Shakshookah)

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