loaded eggs (shakshookah)

Name: Loaded Eggs (Shakshookah)
Prep time: 15 min
Cook time: 15 min
Yield: 3
Cuisine: Mediterranean
Ingredients: 1 teaspoon(s) butter; 1 small onion, chopped; 1/2 - bell pepper (green, red and yellow), chopped; 1 medium tomato, chopped; 1/2 cup(s) fresh baby spinach; 6 - eggs; - salt and pepper

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Hanan Hussein

Bothell, WA

Updated on Feb 11, 2014

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.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 3 serving(s)

Ingredients

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

How To Make loaded eggs (shakshookah)

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.

Step 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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