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. 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 — four minutes' walk 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 Mediterranean breakfast dishes.
Questions people ask
What is shakshuka?
Eggs poached in a simmering sauce of tomatoes and peppers, served in the pan with bread for dipping.
Where is shakshuka from?
It's usually traced to North Africa, and it's eaten across the Middle East and the eastern Mediterranean.
Do you serve shakshuka every day?
Yes. Our Shakshouka (£14.50) is on the menu every day, from opening until close.