Shakshouka with Zhoug

This is probably the most popular, most nourishing and most convenient to cook (even for the most unskilled) egg recipe I’ve ever encountered in my searches and travels. Originally a North-African dish, the shakshuka recipe spread to most of the Mediterranean countries and was adapted according to the local cooking traditions. I love this dish, especially in the summertime when I can cook it with fresh, very ripe tomatoes and hand-picked aromatic herbs, and serve it over hummus or with pita bread. But, it’s actually a delicious choice for a rich, nourishing Sunday brunch in any season.

I like the egg-tomato combination, not only because of the fantastic taste, but also because it is a very nourishing nutrient pairing. Tomatoes are rich in lycopene, a powerful antioxidant, immune-booster, and cancer-inhibiting nutrient. Lycopene is part of the carotenoid family of antioxidants, and needs to be combined with a healthy fat to be properly assimilated by our body’s cells.

The anti-inflammatory omega-3 essential fatty acids found in high concentration in egg yolks are among the best pairing for tomatoes to stimulate the absorption of lycopene (avocado and extra virgin olive oil being my other favorite healthy fats sources to pair them with).

Always search for pastured eggs from happy, free, and grass-fed hens, because these have a higher nutritional quality and value. Remember that organic doesn’t mean the hens have access to grass and fresh air, but most often means they are fed with organic grains, but live in cages.

Because I cook shakshuka quite often, I’m always searching for healthy variations. While the “Eggs in Purgatory” recipe from Heidi’s last book, Near and Far, was definitely this winter’s Sunday favorite, ever since spring popped in, I’ve felt like adding a dash of greens to my shakshuka.

The inspiration came (as it does so often!) from Ottolenghi, in the form of a green chili sauce called zhoug, originating from Yemen and made with fresh aromatic herbs, olive oil and spices. Its flavor is perfectly balanced and gives a fresh zing to the classic shakshuka.

ALSO YUMMY:  Superfood Chia Pudding

Print Recipe
5 from 1 vote

Shakshouka with Zhoug

Rich and deliciously flavored, this classic egg-tomato recipe is spiced up with Yemen-inspired green sauce, making a great choice for a weekend brunch.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: Vegetarian
Servings: 2
Author: The Awesome Green


  • 1 can diced tomatoes
  • 1 cup purified water
  • 1 yellow onion finely diced
  • 1 tsp coconut oil
  • 2 tsp apple cider vinegar
  • 1 tsp brown sugar
  • 1 tsp cumin powder
  • 1/4 tsp sea salt
  • 4 free range eggs
  • For Zhoug
  • 1 small bunch mint chopped
  • 1 small bunch parsley chopped
  • 1 small bunch basil chopped
  • 1/2 tsp chili flakes
  • 1/2 tsp cumin powder
  • 1 tbsp extra virgin olive oil
  • Pinch sea salt


  • Heat the coconut oil into a cast-iron skillet, add the diced onion and fry until translucent.
  • Add the diced tomatoes, purified water, vinegar, sugar, cumin powder and salt, mix to combine, bring to boil and let simmer over low heat until thickened.
  • Prepare the zhoug meanwhile - place all the ingredients except oil into a food processor and pulse to form a chunky paste. Add the oil gradually and process to obtain a pesto-like consistence.
  • Crack the eggs on top of the sauce and cover the skillet with a lid.
  • Cook over low heat until the egg whites are set and the yolks are a bit cooked, but still runny.
  • Remove the lid, drizzle with zhoug and serve warm as it is or with hummus.


  • Gabriella
    May 12, 2016

    This looks SO yummy! I’ve had shakshouka on my must-try list for quite some time now. Seeing your version quickly convinced me that I need to give it a try next week. It looks fantastic!

    • Ana
      May 15, 2016

      Wow, that’s so great, you will LOVE shakshuka, and I’m so happy it was my recipe to convince you try it 🙂 Let me know how it was!

  • Alida @ Simply Delicious
    May 14, 2016

    I LOVE Shakshuka. We have it so often because, as you say, it’s so nutritious and so delicious. Lovely post Ana!

    • Ana
      May 15, 2016

      It’s among my favorite breakfast recipes, especially during summer when I make it with fresh ripe tomatoes, yummmmy! Thank you Alida for your nice words 🙂

  • Moatasem M Alryani
    February 21, 2017

    5 stars
    This is libyan orginal made and ilike it so much

    • Ana
      February 21, 2017

      I love this dish too, it’s a breakfast favorite! Thanks for the info 🙂

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