Shakshouka is a popular North African dish that made its way across the Middle East and gave rise to many variations. Depending on where you are, you may find shakshouka with potatoes, Merguez sausage, or diced Salt-Preserved Lemons, but we are partial to the simple version below. If making this for a large group, you may double or triple the tomato sauce, pour it while warm into baking dishes so that it is at least 1 inch deep, add the eggs, and bake at 350°F for about 10 minutes or until the eggs are set.

John Becker and Megan Scott


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4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add onion, red bell pepper, and jalapeño peppers.

  • Cook, stirring, until softened, about 10 minutes. Add tomato paste, garlic cloves, sweet paprika, ground cumin, salt, caraway or fennel seeds, and cayenne pepper.

  • Cook until fragrant, 1 to 2 minutes. Stir in canned diced tomatoes.

  • Bring to a simmer and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add salt to taste.

  • Make 6 depressions in the sauce and drop 6 large eggs into them. 

  • Cover the skillet and simmer until the eggs are cooked as desired, 6 to 10 minutes. Serve with crusty bread, chopped parsley or cilantro, or zhug, and crumbled feta cheese (optional).


Excerpted from Joy of Cooking by John Becker and Megan Scott. Copyright © 2019. Reprinted by permission of Scribner, an imprint of Simon & Schuster, Inc.