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Shuk Shuka

Shuk Shuka

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Crystal Miller

Crystal Miller

An Arabic dish consisting of eggs, garlic and tomatoes. Taught to me by my ex-husband who is from Jordan. DELICIOUS! (I am guessing on the spelling of the title...)

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Nutrition

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  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 43.6g
  • 14%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 317 mg
  • 106%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Add chopped tomatoes and garlic, stirring occasionally, until liquid has cooked out of the tomatoes. Carefully break eggs over tomatoes without breaking yolks. Lightly season with salt, reduce heat, and cover.
  2. Simmer covered for 20 minutes, or until yolks are fully cooked. Adjust seasoning with salt as needed. Serve with pita pockets.
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Reviews

Gitana
17

Gitana

6/26/2008

This was ok, but bland. I decided to try it because I'm Arab and not a big fan of this dish (shak shooka) the way we make it, but this is very bland in comparison to the way we make it at home. If you want to give it a kick add onions with the garlic then some mild to hot green peppers (depending on your liking) then season with cumin. That's how we make it here in Egypt and, more specifically, my house.

Holly Sue
8

Holly Sue

11/21/2007

This recipe is amazing when the egg yolks get poached whole in the tomatoes. To do this, just make sure the pan you're cooking the tomatoes in is deep enough for the eggs to be totally covered. Also, when eating with the pita, adding a little feta on top rounds out the flavor.

Baking Nana
4

Baking Nana

4/22/2012

I remember eating a dish like this in Jordan many years ago. Good tomatoes and plenty of garlic - yum. My eggs didn't need to poach for 20 minutes though, more like 10 -12 minutes. The pita bread is perfect for scooping up the lovely garlicy tomatoes. I do think this could use some onion as well - next time.

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