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READY IN 30 mins

Shuk Shuka

Read Reviews (12)

"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...)" — Crystal Miller

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All about Eggs

Original recipe makes 4 servings Change Servings

1 tablespoon olive oil
5 large fresh tomatoes, coarsely chopped
1 tablespoon minced garlic

6 eggs
4 pita bread rounds

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Directions

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.
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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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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.

—Holly Sue

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Most Helpful Critical Review

Jun 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.

—Gitana

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16 Ratings

Dec 12, 2007

Hi, this was ok but found it was a little bland. Maybe better if you put some salt and black pepper or cumin on top before serving.

—hello

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Apr 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.

—Baking Nana

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Jul 07, 2007

We call this dish menamen in Lebanon and this recipe is perfect replica of it!!

—DRCLAIR

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Jan 03, 2006

Pretty good... next time i'll add some ketchup and green onions.

—PACEGIRL

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Nov 13, 2005

A nice change from fried or scrambled eggs.

—JACKIEBLAKELY

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Jul 02, 2005

Very delicious and really quick to throw together. I don't like fried eggs, so I scrambled them into the mix after cooking the tomatoes and garlic. It was ready much faster after cooking it that way. My roma tomatoes were small, but the amount worked out perfectly. The only other thing I changed was adding a bit of black pepper and only doing the smallest dash of salt. We used honey wheat pitas and it was delicious.

—Sola

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Nutrition

Calories
346 kcal
17%

Carbohydrates
43.6 g
14%

Cholesterol
317 mg
106%

Fat
12 g
18%

Fiber
4.1 g
16%

Protein
17 g
34%

Sodium
438 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shuk Shuka

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 346
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 3g 15 %
Cholesterol 317mg 106 %
Sodium 438mg 18 %
Potassium 720mg 20 %
Total Carbohydrates 43.6g 14 %
Dietary Fiber 4.1g 16 %
Protein 17g 34 %
Sugars 7.4g
Vitamin A 45 %
Vitamin C 49 %
Calcium 15 %
Iron 36 %
Thiamin 54 %
Niacin 58 %
Vitamin B6 21 %
Magnesium 18 %
Folate 74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.