shakshouka recipe
Recipe type: vegetable
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • ¼ cup extra-virgin olive oil
  • 5 Anaheim chiles or 3 jalapeƱos, stemmed,
  • seeded, and finely chopped*
  • 1 small yellow onion, chopped
  • 3 to 8 cloves garlic, crushed (I used 3)
  • 1 teaspoon ground cumin
  • 1 tablespoon mild paprika
  • 1 28-ounce can whole peeled tomatoes or diced tomatoes, undrained
  • kosher salt, to taste
  • 6 to 8 eggs
  • ½ cup crumbled feta cheese
  • 1 to 2 tablespoons fresh chopped flat-leaf parsley
  • Warm pita, for serving
  1. Heat oil in a 12-inch skillet over medium-high heat. I used a heavy dutch oven, too fearful that I would spill the sauce over the edge of a shallow skillet.
  2. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  3. Put tomatoes and their liquid into a medium bowl and crush with your hands (or use diced tomatoes to obviate the need for hand work).
  4. Add crushed/diced tomatoes and their liquid to skillet along with ½ cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes. Season sauce with salt.
  5. Crack eggs into a bowl, keeping yolks intact, and pour each over sauce so that eggs are evenly distributed across sauce's surface.
  6. Cover skillet and cook until yolks are just set, about 5 minutes. The original recipe says one can baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. I did not do this as I would surely break the yolk and the red basting sauce would obscure and "dirty" up the visual pop of egg white color in the dish. Sprinkle shakshouka with feta and parsley and serve with pita, for dipping.
* I used Anaheims, told that they were more mild than the jalapenos. Ha! While Eat and I could handle the heat, it was too much for the kids.
Recipe by story of a kitchen at