Pad Kra Pao Shakshuka (Thai Basil Eggs)
A Thai-North African fusion of fiery pad kra pao and rich, eggy shakshuka - poached eggs in a holy basil and chilli tomato sauce, ready in one pan.
North African shakshuka traditionally simmers peppers and onions in a tomato base before eggs are poached in the sauce; here the same technique gets a Thai twist with holy basil and a hit of umami soy. It is quick, made in a single pan, and ready in about half an hour - perfect with crusty bread for soaking up the runny yolks, or with jasmine rice for a more substantial meal.
Make it your own: dial the chillies up for more heat, swap the eggs for crispy tofu or chickpeas for a vegan version, or stir through toasted garlic for an extra hit of flavour.
Ingredients
- 2 tablespoons neutral oil (such as vegetable or canola)
- 4 cloves garlic, thinly sliced
- 2 bird's eye chillies, finely chopped (adjust to taste)
- 1 small red onion, finely sliced
- 200 g (7 oz) cherry tomatoes, halved
- 1 tablespoon tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce (optional, for colour)
- 1/2 teaspoon sugar
- 1 large handful holy basil (kra pao) leaves, plus extra for garnish
- 3 large eggs
- Fresh cilantro and red chilli slices, to serve
- 1 lime, cut into wedges
- Crusty bread or steamed jasmine rice, to serve
Instructions
- Heat the oil in a large cast-iron or heavy skillet over medium heat. Add the garlic, chillies and red onion and cook for 3-4 minutes until soft and fragrant.
- Add the cherry tomatoes and tomato paste, stir, and cook for 3 minutes until the tomatoes begin to collapse.
- Pour in the crushed tomatoes, soy sauce, dark soy (if using) and sugar. Season with a pinch of salt. Simmer for 8-10 minutes until the sauce is rich and slightly thickened.
- Stir through most of the holy basil leaves and cook for 1 minute until wilted and aromatic. Taste and adjust the seasoning.
- Make three wells in the sauce and crack an egg into each. Cover the pan and cook gently for 5-7 minutes until the whites are set but the yolks are still runny.
- Remove from the heat, scatter over the remaining holy basil, cilantro and red chilli slices, and squeeze over a little lime juice.
- Serve straight from the skillet with crusty bread or steamed jasmine rice and lime wedges on the side.
Cook’s tips
- Use a heavy skillet so the eggs poach gently without burning the sauce.
- No holy basil? Regular Thai basil plus an extra garlic clove gives a close, savoury match.
- For extra depth, add a splash of fish sauce (or more soy for vegetarian) instead of salt.
- Cover the pan while cooking the eggs so the whites set before the yolks overcook.
Substitutions
- Swap bird's eye chillies for dried chilli flakes if fresh ones are unavailable.
- Replace soy sauce with tamari or coconut aminos for gluten-free or soy-free.
- Add roasted red peppers with the cherry tomatoes for a sweeter, smokier base.
Storage & reheating
Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a pan; the yolks are best kept runny when freshly made.
FAQ
What is pad kra pao shakshuka?
It is a fusion dish that combines the spicy, savoury and herbal flavours of Thai pad kra pao (holy basil, garlic, chilli and soy) with the gently poached eggs and rich tomato base of North African and Middle Eastern shakshuka.
Can I make this vegan?
Yes. Omit the eggs and add crispy tofu cubes, pan-fried chickpeas, or extra mushrooms in the last few minutes of simmering.
What is holy basil (kra pao)?
Holy basil, or Thai basil, has a peppery, clove-like flavour that defines pad kra pao. If you cannot find it, use regular Thai basil with a little extra garlic for a similar savoury kick.
How spicy is this dish?
It is medium-hot with two bird's eye chillies. Adjust the amount to taste - remove the seeds for a milder version, or add more for extra heat.
What should I serve it with?
Crusty bread is classic for soaking up the sauce and runny yolks. Steamed jasmine rice also works beautifully for a more substantial meal.
