Shakshouka Recipe

Shakshouka Recipe

Shakshouka Recipe * Share on Twitter

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These days our produce guy is all about tomatoes — big and small, ribbed, smooth, or pointy, red, yellow, green, or pearl — and at the rate I’m going, I am bound to turn into one very soon. I’ve been making tomato salads and sandwiches like they’re going out of style, I’ve been making tomato tarts* and tomato tarragon bread soup , and I’ve been mixing batches of gazpacho .

Another one of my top uses for this tomato bounty is shakshuka , a preparation that can be found in slightly different incarnations across North Africa and the Middle East. My first encounter with it was in Janna Gur’s excellent Book of New Israeli Food , which I told you about here and here , but I have since become acquainted with the Tunisian version as well.


  • **olive oil
  • 1 clove garlic , finely chopped
  • 200 grams (7 ounces) onions , thinly sliced
  • 200 grams (7 ounces) bell peppers (2 small or 1 large; I like green for the color contrast), seeded and thinly sliced
  • 1 small chili pepper (optional; ground chili powder may be substituted to taste), thinly sliced (keep the seeds if you like it hot, remove them otherwise)
  • 1/2 teaspoon **fine sea salt
  • 1 teaspoon cumin (whole seeds or ground)
  • 1 teaspoon **caraway seeds
  • 1 teaspoon paprika (sweet or hot, smoked or not)
  • 1 teaspoon ground **turmeric
  • 1/4 teaspoon ground **cinnamon
  • 1 kilogram ripe tomatoes , cut into big chunks (out of season, you can substitute 800 grams/28 ounces jarred or canned whole tomatoes; if canned, pick a brand with no BPA in the lining)
  • 6 to 8 fresh **eggs
  • the leaves from a few stems of fresh parsley or cilantro
  • 16 Greek-style black olives , pitted and roughly chopped
  • freshly ground **black pepper
  • good crusty bread , for serving
Read the whole recipe on Chocolate & Zucchini