Shakshuka — eggs poached in a rich tomato and pepper sauce — explained, plus how we make ours at Kybelle in Shoreditch.
Shakshuka is a dish of eggs poached directly in a simmering sauce of tomatoes and peppers, eaten across North Africa, the Middle East and the eastern Mediterranean — including Turkey, where a close cousin, menemen, is a breakfast staple. It's warming, sharable and made for bread-dipping, which is why it has conquered brunch menus worldwide.
How we make ours
Kybelle's Shakshouka is a rich skillet of slow-cooked tomatoes, aubergines and red peppers, topped with perfectly poached eggs and served with toasted sourdough for dipping. It's vegetarian as standard, with a vegan option available.
Shakshuka vs menemen
They're related but different: shakshuka poaches whole eggs in the sauce, while menemen folds scrambled eggs through it. Both share the tomato-and-pepper soul.
Try it in Shoreditch
We serve shakshuka all day at 62 Great Eastern Street — two minutes from Old Street station — Monday to Friday 8am–4pm and weekends 9am–5pm, walk-ins only. Pair it with a flat white (beans roasted by Ozone Coffee) and you have the full Kybelle experience. Browse the menu or explore more Turkish breakfast dishes.