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Shakshuka Recipe
Whole eggs cooked in tomato sauce, an Israeli specialty!

This is Pato's own recipe, other people may do it differently.

A big thank you goes to Shawna who typed it in from the bar napkin he wrote it on :-)

  • 3-4 medium-large garlic cloves
  • 2 medium onions
  • 1 large red pepper
  • 1 can peeled tomatoes (6-7 tomatoes)
  • 1 can/box tomatoe puree (~500ml). If using tomato concentrate instead (200ml), add 1/3 cup water.
  • 1 flat spoon cumin (or more, to taste)
  • 1 teaspoon sugar
  • Salt, pepper to taste
  • Hot chili pepper to taste
  • Olive oil
  • 6 eggs, up to 10 or 12, depending on number of diners and size of pan.


1. Fry chopped onion with sugar and olive oil in a big pan until soft and transparent-brownish. Add chopped garlic.

2. Add chopped pepper. fry 5 minutes.

3. Add chopped tomatoes, puree, and spices. cook 5-8 minutes.

4. Add salt and pepper as you like.

5. Move sauce around to create a hole for the egg. break whole egg into hole.

6. Cook on low-medium fire until egg white turns white. Egg yolk should be a bit runny.

7. Cover pan for faster results, but then egg yolk probably won't be very runny.

Best eating practice: on a plate, with good fresh bread (use it to soak up and wipe the sauce and egg off the plate).


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