Photo: Thomas J. Story
Total Time
1 Hour
Serves 6

To scoop up every bit of this spicy egg and tomato dish, popular in North Africa and Israel, we brushed slices of pain au levain with oil, then toasted them on a grill pan set on a camp stove. After breakfast, we cleaned the cast-iron skillet by scrubbing it with hot water and a nylon wash pad (no soap). We set it back on the stove to dry and wipe with a thin film of oil. For more:

How to Make It

Step 1

Heat 2 tbsp. oil in a 12-in. cast-iron skillet over medium-high heat on a camp stove. Sauté onion and fresh chiles, if using, until softened, 7 to 8 minutes. Add canned chiles, if using, garlic, cumin, 1/2 tsp. salt, and the paprika; cook, stirring, until garlic is softened, about 1 minute.

Step 2

Add tomatoes and sugar; bring to simmering, then reduce heat and cook until flavors are blended and mixture is a little thicker, about 15 minutes. Stir in 1 tbsp. parsley.

Step 3

With a wooden spoon, make 6 depressions in tomato mixture. Crack 1 egg into each and sprinkle with salt and pepper. Cover skillet tightly with a lid or foil. Cook until eggs are set but yolks are still runny, rotating skillet 180° halfway through cooking, 5 to 9 minutes.

Step 4

Scatter feta and remaining 3 tbsp. parsley over shakshouka, then drizzle with remaining 2 tbsp. oil. Serve with more oil at the table if you like.

Ratings & Reviews

I loved it but...

June 05, 2017
I made this during a Tahoe camping trip last weekend - came out looking just like in the picture. Added a jalapeno, as our group  likes spicy food. That said, some thought it tasted too much like pizza without a crust. Several spooned it over their hash browns. Am thinking that next time I will layer some corn tortillas in there to give it more body. It is otherwise a very pretty and impressive dish. Easy, too....