Shikshuka (Scrambled eggs and tomatoes)()

Shikshuka (Scrambled eggs and tomatoes)()

  • Prep Time: 1 mins
  • Total Time: 8 mins
  • Servings: 2
  • About This Recipe

    “Quick and easy breakfast. Serve with cubed cheddar cheese and olives.”


  • 4eggs, beaten
  • 1smallonion, chopped
  • 1/3-1/2 cuptomato sauce
  • salt, to taste
  • pepper, to taste
  • 1/4 teaspoonground cumin( or to taste)
  • 1/4 teaspoonground coriander( or to taste)
  • Directions

  • I have never measured the exact amounts i use here, these are approximate, so just adjust it to your personal taste.
  • Spray a medium saucepan with cooking spray (or use butter if you prefer, it will taste better that way), and cook the onion until it is softened.
  • Add tomatoes, salt, pepper and spices, and cook for 1 minute.
  • Add eggs, and cook until just set.
  • Eggs should be red-orange.
  • Serve with pita bread.
  • Reviews

  • “We didn’t love the flavour, it was different for eggs to us, but it is fine. The texture of the eggs is really soft which I didn’t like. I used whole canned plum tomatoes blended up to make a sauce, sea salt, freshly ground black pepper, freshly ground coriander, plus the rest. Not a recipe I would make again.”

  • “Very tasty but the tomato paste makes the texture of the eggs a little looser than usual.I would like some peppers mixed in with the eggs – even a Jalapeno though this may not be traditional I think it would taste excellentThanks for posting Najwa I love to try new recipes.”

  • “really enjoyed these. I was trying to recreate eggs I ate a lot in Greece, these are similar. I used two tomatoes chopped up fine, and half an onion, and three eggs. Very nice, will make again. Oh and I put in a small amount of cubed cheddar cheese.”

  • “Super easy, fast, and delicious!Great take on scrambled eggs, requiring little additional effort.Thanks!”

  • “I made these this morning for DH and me, and we both liked them.They were certainly different.I often make eggs, onion and cheese omeletes, but this had a different ethnic flavor to them, unlike the ones that I usually make.The spices and other ingredients certainly made this a totally different and interesting dish.I was out of tomato sauce so I subbed some diced tomatoes that I put thru the blender and which had a similar consistency and flavor as the tomato sauce would have had.I also put the frying pan under the broiler for a couple of minutes, which hastened setting the eggs.I do that with most of my omelets, especially with thosewith cheese, and the results are wonderful.Other than that, I followed the recipe.I would make this again, of course using the tomato sauce the next time.”

  • “Wonderful!I much prefer this to regular plain old eggs :)I first had this at a popular eatery in West LA, called Toast…but I have to say, this was much better and sooo simple to prepare!Thank you for the recipe, Najwa :)”

  • “yum! just made this for our sahour breakfast. thanks for a great recipe. “

  • “Yummy! I really enjoyed this different way to make eggs. I didnt have olives or cheese but I didnt miss them either. I used almost a 1/2 cup of tomato sauce. Thanks again:)”

  • “This was very good, even without the coriander.I found I had only coriander seeds; sauteed them slightly to get the flavor out.I’ll fix it again this weekend, with ground coriander, and then add the stars.Right now, it’s 4*”

  • “Najwa,Thank you for this good breakfast, it was like having a southwestern treat for breakfast. Loved the flavor the cumin gave them, and the pita pocket with the cheese cubes and eggs and olives was wonderful. Thanks, Darlene”