It is said that there’s roughly one bazillion and two ways to make shakshuka. And curiously, each recipe is the only possible way it could ever be done. Here are two, check Google for the other bazillion.

Prep time: 10 mins
Cook time: 35 hours

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, cut into 2 inch pieces
  • 1 green bell pepper, cut into 2 inch pieces
  • 1 (28 ounce) can whole peeled plum tomatoes with juice
  • 1 teaspoon paprika, or to taste
  • 2 slices pickled jalapeno pepper, finely chopped
  • 4 eggs
  • 4 (6 inch) pita bread (optional)
  1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
  2. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
Another Take


Start with a small nonstick or stainless steel skillet. Cast-iron can’t stand up to the acidity of tomato sauce. Heat it over medium and add a tablespoon of olive oil and one small chopped onion. Sprinkle with za’atar, cumin, salt, and pepper. Sauté for 3-4 minutes, then add 1-2 chopped garlic cloves and cook for another minute. Add 1 cup canned, crushed tomatoes and let simmer, uncovered, for a few minutes, until the sauce is thick and viscous. Taste and adjust seasoning as needed. Use a spoon to poke two divots in the sauce, and crack an egg in each one. Season the eggs with salt and pepper, cover the skillet, and let the sauce simmer until the whites are cooked but the yolks aren’t set. You may have to lower the heat a touch, so the sauce doesn’t bubble too aggressively.

Pull the eggs off the heat and finish with a few cracks of black pepper, fresh cilantro leaves, and dollops of yogurt. If you wanted to put crumbled feta on top, I wouldn’t stop you. You’ll definitely want a hunk of crusty bread for yolk- and sauce-mopping. This is so good, it just might make a repeat appearance for dinner.