Shimoda Eggs

This recipe has evolved from a one I saw by Nigella Lawson cross with Shatshuka eggs and became named as such because I often cooked it for breakfast when away on a holiday weekend of the Japanese seaside town of Shimoda.

What makes this really easy is that all you need is a tin of tomatoes and nearly everyone has a can of those in the pantry. If they are a whole then just chop them up with a knive in the can until you get a nice diced texture, if you already had diced or crushed you are good to go.

shakshouka served in a frying pan 2021 08 27 09 36 44 utc Medium

Shimoda Eggs

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Mediterranean, Spanish
Servings 2 People
Calories 300.58 kcal


  • 4 eggs
  • 1 can crushed tomatoes
  • 1 cup grated cheese
  • 1 tbls Worcestershire sauce
  • 1 tsp fish sauce
  • 1 tsp Olive Oil
  • 1 tsp dried mixed herbs (optional if the crushed tomotoes are flavoured
  • Salt and pepper to taste
  • 2 pieces sour dough bread or Turkish
  • Fresh chopped parsley to garnish


  • Heat oil into a medium size frying pan and add the can of tomatoes. We use the oil to help move the flavours around.
  • Add the worcestershire sauce, dried herbs and fish sauce. Simmer gentle until reduced alittle and ingredients have had time to get to now each other.
  • Create 4 small wells in the mix and crack in the eggs.
  • Turn heat right down and cover.
  • Just before the tops of the eggs change white sprinkle in the cheese.
  • Cover until melted and serve on toasted sour dough. Garnish with parsley.


While you can use plain crushed tomatoes you get alot of bang for you buck with basil flavoured etc.  You can also use whatever bread you like, even plain toast works just fine.


Serving: 2gCalories: 300.58kcalCarbohydrates: 33.04gProtein: 17.78gFat: 12gSaturated Fat: 3.32gTrans Fat: 0.04gCholesterol: 319.92mgSodium: 1010.3mgFiber: 5.47gSugar: 12.98gVitamin A: 163.1IUVitamin C: 22.05mgCalcium: 174.28mgIron: 5.95mg
Tried this recipe?Let us know how it was!

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