Eggs poached in spiced tomato

Crack eggs into a simmering spiced tomato sauce and serve it in the pan — breakfast logic so good at least four cuisines invented it.

10 versions across the world · 8 on Polydish

Shakshuka—

Eggs poached in a rich, spiced tomato and pepper sauce.

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Softer and loose — the eggs are stirred through rather than left whole, no debate more heated in Turkey than 'onions or not'.

Worth knowing abroad — not yet catalogued on Polydish

'Eggs in purgatory' — Naples' version, simmered in tomato passata with basil and pecorino.

Worth knowing abroad — not yet catalogued on Polydish

Scrambled eggs cooked with fresh tomatoes and herbs, a simple Greek dish.

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A Tunisian version of eggs poached in a rich tomato, pepper, and spice sauce.

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A Saudi Arabian variant of shakshuka with eggs poached in tomato sauce, spinach, and feta cheese.

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Eggs poached in a spiced tomato and onion sauce, often with cheese.

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This version features eggs on tortillas with black beans, cheese, and hot sauce, similar to its ranchero counterpart.

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Fried eggs on tortillas topped with a savory tomato, chili, and onion salsa.

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A Saudi Arabian dish of eggs poached in a simple tomato and garlic sauce.

See every version of Shakshouka on Polydish →