SHAKSHUKA
Probably The Best Classic Shakshuka in An Khanh
SHAKSHUKA
North African Soul. The Backyard Exclusive.
Shakshuka is eggs the way North Africa has been cooking them for centuries—not scrambled, not fried, but gently poached in a spiced tomato sauce that tastes like actual tomatoes, actual herbs, actual care. We build ours with Italian tomatoes, Dalat vegetables fresh from the markets, cage-free eggs, and spices that matter. Served with our house-made pita and vegan feta on the side. This is the dish that defines The Backyard.
The Backyard Exclusive
Shakshuka is only at The Backyard by Green Monkey Saigon. We built the menu there specifically to slow people down—to give them a reason to sit longer, eat with intention, actually taste what's happening on the plate. Shakshuka is that dish. It takes time. It demands attention. And it's worth both.
Why This Matters
Italian Tomatoes That Taste Like Tomatoes
San Marzano tomatoes, imported for best tomato based dishes. Not canned in Vietnam. Not second-rate. The real thing. You can taste the difference immediately—acidity, depth, actual flavor. This is the foundation of shakshuka, and we don't cut corners on foundation.
Dalat Vegetables—Daily Fresh
Bell peppers, onions, garlic daily from Dalat farmers markets because we need them crisp and alive. They go into the sauce whole or chunked, and they cook just enough to soften without turning to mush. They matter.
Spices That Know Their Job
Cumin, paprika, ... the blend that makes shakshuka North African instead of just "spiced eggs." We don't use a pre-made mix. We build it in-house, tasting as we go. The spices have to sing, not shout.
Cage-Free Eggs—The Ones That Matter
We source cage-free eggs because we can taste the difference and because it matters. The yolks are richer, the whites cook properly, the flavor is actually there. Shakshuka with mediocre eggs is just sad eggs in tomato sauce. This isn't that.
House-Made Pita & Vegan Feta
The pita is baked fresh every morning—soft, with just enough structure to scoop sauce and hold an egg yolk. The vegan feta is creamy and tangy, designed to balance the heat and richness of the shakshuka. Both are built to work with this dish specifically.
Technique Over Speed
Shakshuka is never rushed. The sauce simmers first, flavors marry and deepen. Then eggs go in and get poached gently—just until the whites are set and the yolks are still liquid gold. It's cooked to order, every time.
How to Eat It
Tear off a piece of pita. Drag it through the sauce. Grab an egg. Get the yolk on the pita, get some sauce with it. Eat it. Repeat until the bowl is gone and you've actually sat here for 20 minutes instead of 5. This is the rhythm of shakshuka.
Add the vegan feta if you want richness and tang. Eat it with coffee after. There's no rush here.
When to Eat It
Weekend Breakfast
When you have time to sit. When you want to actually experience food instead of just eat it. This is the move.
Long Brunch Dates
Something that keeps you at the table. Something worth lingering over. Shakshuka does that.
When You're Craving Warmth
Spiced tomato sauce, soft eggs, fresh vegetables. It's comforting without being heavy. Deeply satisfying.
The Backyard Experience
Whenever you want to slow down. To sit in the garden. To actually taste what you're eating.
Vegan & Plant-Based?
Shakshuka is traditionally made with eggs, so this one is vegetarian but not vegan. That said, ask us—we can talk through variations or suggest something else on The Backyard menu that might work better for you. We'll figure it out together.
Order at The Backyard
Call us: (35) 225-8406
Hours: 8:00am – 9:00pm Wed-Mon | Closed Tuesdays
The Backyard, An Khánh | Reservations recommended
Shakshuka takes time. Plan for at least 20 minutes. Worth it.
That's Shakshuka
Real tomatoes. Fresh vegetables. Cage-free eggs. House-made bread. Built with technique, not shortcuts. A reason to sit down. A reason to slow down.
Find us at The Backyard by Green Monkey Saigon, An Khánh, HCMC. Where food takes time.