Eggs with Shatta Sauce
By Lee Jackson ↣ Published on: August 3, 2024
The simplest of recipes contain only a few delicious ingredients. Middle Eastern shatta sauce is a heady, spicy levantine sauce that is just perfect when paired with eggs. My simple breakfast favourite features two crisp fried eggs and a few dollops of red & green shatta. A perfect start to the day.
There's nothing like sunny fried eggs to get me excited for the day ahead. Eggs have always been a favourite of mine, especially fried eggs. I'll eat them any way, but I particularly like them sunny side up with a crisp base. This is also the perfect way to serve them with shatta sauce, a rustic chilli sauce from the Middle East.
The spice of the sauce works brilliantly with the creamy yolks and it's just the right amount of heat to wake up the taste buds. It's quick, easy and a wonderful change for breakfast and what can feel like a bland, boring meal.
What is Shatta sauce?
Shatta is a levantine chilli paste or sauce which is lightly fermented in a salt brine (lacto-fermented), and when blended into a rustic texture. It's served in many ways in the Middle East, from condiment, to dip, salad dressing, sandwich filling to marinade. It adds a pop of spice to anything it touches.
Learn how to make Shatta Sauce with my recipe.
Why it works?
It's quick and easy - you can buy shatta sauce pre-made in many supermarkets or Middle Eastern delis, but making your own at home is simple too. It keeps in the fridge for weeks, which is great news for a quick morning meal - just fry up a couple of eggs, drizzle over some sauce and serve with some crusty bread. Perfection!
Stuff You'll Need
This recipe couldn't be easier here's what you'll need:
- Eggs - I tend to fry mine because it works so well, but poaching, scrambling or an omelette would work too.
- Shatta sauce - buy it pre-made or follow my simple recipe for Shatta sauce.
- Bread - I'll generally use whatever kind of bread I have at hand, like sourdough, pita, flatbreads or even Indian roti or naan.
Serving Suggestions
This is a quick and easy, rough and ready kind of dish. I have been known to serve it to myself direct from the pan, of which there is no shame - saves on washing up, right?!
- Added extras - I've also added to the recipe from time to time with a few additional garnishes like halved cherry tomatoes, labneh or feta cheese, fresh herbs like mint, dill or parsley, a few lightly sauteed mushrooms or even a few gently warmed chickpeas (garbanzo). It's your breakfast, so experiment if you want to make it a little more substantial.
Ready to get cooking?
This really is a great way to liven up your breakfast or brunch without any effort! Making eggs with shatta sauce is super quick and easy and a real crowd pleaser. I made this one time on a weekend away with family in a giant frying pan with about 20 eggs and popped the pan on the table, drizzled generously in shatta to much applause and greedy hands fighting for the best eggs.
It's one of my favourite breakfast recipes and I'm sure you'll love it too. Enjoy!
More breakfast recipes
If breakfast is your favourite meal of the day, I'm sure you'll love some more of my favourite morning recipes.
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Ingredients
- 2 eggs
- 2 tbsp vegetable oil
- 2 tbsp shatta sauce
- salt & pepper
- bread (for serving)
Instructions
- Heat a small frying pan with the oil until hot.
- Break in each egg and fry for 2-3 minutes until crisp around the edges and the white is set, but the yolks still runny. I like mine sunny side up, but you can flip if you prefer.
- Remove the eggs from the pan and place on a plate. Dot the shatta sauce around and over the eggs and then season with salt and freshly ground black pepper.
- Serve hot with plenty of bread on the side.
Apologies, then links had broken, I’ve fixed them now.
A link to the shatta sauce recipe would be helpful.
Links are fixed and should display now.