Solavita Café

Mediterranean Shakshuka (V)

Ingradients

1. Tomato purée
2. Chopped garlic
3. Chopped onion
4. Cumin
5. Smoked paprika
6. Chopped parsley
7. Olive oil

Side dish

1. Grilled sourdough bread
2. Chopped coriander or parsley

Method

1. Heat the pan and add some oil
2. Add chopped onion and cook for a few minutes
3. Add chopped garlic and cook for a few minutes
4. Add the tomato puree and stir mix
5. Season with cumin, smoked paprika, salt & pepper
6. Create a ‘hole’ in the mixture and break the eggs in
7. Set a medium heat and cover the pan
8. Leaves for 5 mins, then serve with Sourdough bread and a sprig of coriander or parsley

ABOUT THE CHEF

Apipong Yemprayura is a highly experienced Executive Chef with over two decades of expertise in luxury hospitality and international culinary operations. Currently serving as Cluster Head Chef at Royal Phuket Marina, he leads the culinary direction for BLUU and Solavita, overseeing both pre-opening strategy and day-to-day operations.

Throughout his career, Apipong has held senior leadership roles across renowned brands including Dusit Thani, Mövenpick BDMS Wellness Resort, SO Sofitel Hua Hin, and Six Senses Samui. His experience spans pre-opening projects, multi-restaurant management and large-scale banquets, with the capacity to lead events of up to 2,000 guests.

Known for his strong expertise in menu creation, food cost management and international cuisine, Apipong combines creative culinary vision with operational excellence. His work reflects a passion for Thai and Asian gastronomy, alongside modern wellness concepts such as vegan, vegetarian and health-focused cuisine.

With a commitment to quality, innovation, and guest satisfaction, he continues to elevate dining experiences – bringing refined flavours, consistency and creativity to every concept he leads.