Sigla Shakshouka

Eggs poached in tomato sauce. Our Filipino version of this mediterranean dish works just as well over a bed of rice.

45 minute prep time | Serves 4 persons | Suitable for: Vegetarian nights

A Filipino stove-top version of shakshouka, inspired by the Mediterranean breakfast dish and the French vegetable dish, ratatouille. Serve this with toast or over a bed of rice. It works both ways!


  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tablespoon olive oil
  • 3 cloves of garlic, minced
  • 1 tablespoon paprika
  • ½ tablespoon cumin
  • 1 teaspoon cayenne
  • 28oz can of whole plum tomatoes, strained and crushed
  • ½ cup medium squash, diced
  • ½ cup large eggplant, diced
  • 1 cup spinach leaves
  • 4 eggs
  • Cilantro for garnish


  • Knife
  • Cutting board
  • Rondeau or shallow pot with cover
  • Small prep bowls

Optional: Add seasonal and local vegetables! In this recipe, we used the local vegetable alugbati, widely known as Malabar spinach, which is packed with nutrients and antioxidants.

Top tips: It's also delicious with crusty bread or spooned over rice! 


Get your prep on! For quick and seamless cooking, always read through the recipe first and understand every step. Wash, cut, measure and weigh all your ingredients before you begin cooking. Then place all the ingredients on a single tray. Never measure as you go.

1. Put your pan or pot on medium-high heat, add your oil, and cook your bell peppers and onions for about 20 minutes, until they are nicely caramelized. Add your garlic and sauté before mixing in your spices: paprika, cumin, and cayenne.

2. Add the squash and eggplant, season with salt and pepper, and sauté for a couple of minutes.

3. Mix in the tomatoes and add your alugbati or spinach. Reduce to simmer and cook for about 8 minutes, or until the squash is cooked and the liquid has reduced.

4. Using your wooden spoon, make little dents where you will put your eggs in. Crack your eggs separately in little bowls to make sure there are no shells when you put them in your dish. Season your eggs.

5. Put the lid on and poach your eggs for 2-4 minutes, depending on how well you like your eggs. Keep in mind the eggs will keep cooking while in the cooking vessel. Remove from heat, garnish with cilantro, and enjoy!