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Roti canai shashuka…arabian food

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4 slices of rolled bread White wine
4 chicken eggs
1 Dark brown sugar
1 tablespoon Margarine Korean red pepper paste

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Roti canai shashuka…arabian food

Roti canai shashuka...arabian food

Azmi AzZukhruf@Azmi_july92
In the afternoon I want a snack but just stay at home, use the leftover ingredients in the refrigerator, stay save friends,,,, 😊

  • 30 minutes
  • Medium




It seems like you’re describing a fusion dish that combines elements of Malaysian and Middle Eastern cuisines. Roti Canai is a popular Malaysian flatbread, while Shakshuka is a Middle Eastern dish known for its spicy tomato and egg sauce. “Roti Canai Shakshuka” combines these two culinary traditions. Here’s a description:

Roti Canai Shakshuka: A Fusion Delight


  • Roti Canai: The dish typically features pieces of Roti Canai, which are thin, flaky, and slightly crispy Malaysian flatbreads. They may be cut into squares or triangles.
  • Shakshuka Sauce: The sauce is rich, vibrant, and tomato-based with visible chunks of tomatoes, peppers, and spices.
  • Eggs: The dish includes poached eggs, which are often nestled into wells in the sauce.


  • Roti Canai: The Roti Canai is crisp on the outside and tender on the inside, offering a delightful contrast of textures.
  • Shakshuka Sauce: The sauce is chunky and hearty, with a balance of spiciness and savory flavors.
  • Eggs: The poached eggs have a runny yolk that adds a creamy texture to the dish.


  • Roti Canai: The flatbread itself is mild and slightly buttery.
  • Shakshuka Sauce: The sauce is bold and flavorful, with a spicy, tangy, and savory profile. It’s seasoned with spices like cumin, paprika, and chili pepper.
  • Eggs: The poached eggs provide a creamy and slightly savory taste that complements the spicy sauce.

Serving: Roti Canai Shakshuka is typically served as a main course. The Roti Canai is placed on a plate, and the spicy Shakshuka sauce is generously spooned over it. Poached eggs are nestled into the sauce, creating a visually appealing presentation. It’s often garnished with fresh herbs, such as cilantro or parsley, to add a burst of color and freshness.

This fusion dish combines the best of both worlds, offering the flakiness of Roti Canai and the bold flavors of Shakshuka. It’s a unique and delicious culinary experience that brings together Malaysian and Middle Eastern influences, creating a satisfying and flavorful meal.



Heat margarine over low heat, fry the rolled bread until browned, drain then shredded


Heat margarine over low heat, add thinly sliced onions, scrambled eggs if
it's half cooked, add the roti canai and fry until it's cooked


When it's golden, take it out and serve it


You can add leeks, fried onions, & black pepper / pepper a little according to taste


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