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Vania Cotta
Eggs poached in a tomato and onion sauteed mixture.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Main Course, Side Dish, Snack
Cuisine Mediterranean, World over
Servings 2 people


  • tbsp Butter for frying
  • 2 nos Onions finely chopped
  • 3 nos Tomatoes finely chopped
  • 5-6 nos Garlic Cloves finely minced
  • 5 nos Eggs
  • Salt to taste
  • Freshly crushed pepper to taste


  • Prep the onions, tomatoes and garlic and set aside.
  • Heat a deep pan on a medium flame and once hot add the butter. Do not let the butter burn.
  • Quickly add the onions and saute them until they slightly turn golden brown.
  • Add salt. This helps in speeding up the process.
  • Fry in the minced garlic. Saute for an extra minute.
  • Next add the tomatoes and saute on a high flame for about 3-4 mins until the tomatoes turn a little mushy. Do not let it burn.
  • Spread the mixture evenly and make small spaces for the individual eggs.
  • Crack open the eggs and once in the pan, spread the egg whites a little without breaking the yolk. This is done so that the egg is cooked evenly.
  • Now cover the pan and let the eggs cook for a minute or two.
  • Finish with a little sprinkle of salt and freshly crushed peppercorns.
  • Serve hot.


  • This dish is best served with chapatis, naan or garlic bread. 
  • You can garnish this dish with coriander leaves or different cheeses of your choice. 
  • You can spice it up with whatever spices you fancy like chilli powder, chaat masala, etc. 
Keyword shakshouka