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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.