Loaded Eggs (Shakshookah)

Hanan Hussein


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 vote

15 Min
15 Min
Stove Top


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  • 1 tsp
  • 1 small
    onion, chopped
  • 1/2
    bell pepper (green, red and yellow), chopped
  • 1 medium
    tomato, chopped
  • 1/2 c
    fresh baby spinach
  • 6
  • ·
    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.

Printable Recipe Card

About Loaded Eggs (Shakshookah)

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

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