Shakshuka {Eggs In Hell}

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For the shakshuka

  • 1.5 pounds Campari tomatoes
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Turkish seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • pinch red pepper flakes
  • pinch black pepper
  • 3 large eggs
  • 4 slices toast, for serving

For the zhoug

  • 1/2 bunch parsley
  • 1/2 bunch cilantro
  • 1/4 cup water
  • 3 tablespoons olive oil
  • 2 cloves garlic
  • 1/2 teaspoon zatar
  • pinch red pepper flakes
  • salt to taste


  1. Heat water in a medium pot over high heat so it boils. Wash the tomatoes and score the bottoms with a small ‘x’. Place the tomatoes 4-5 at a time into the boiling water for 15-20 seconds, then remove immediately and peel off the tomato skins (they should come right off). Repeat with remaining tomatoes.
  2. Preheat oven to 400°F.
  3. Sautee the onion, garlic, Turkish seasoning, paprika, salt, red pepper flakes, and black pepper until golden brown. Using your hands, squeeze the tomatoes into the sauce, breaking them apart. Cook everything for 10 minutes over medium low heat.
  4. Once cooked, place the mixture into a food processor or blender and pulse until smooth. Pour into a medium caste iron skillet.
  5. Make three indentations in the tomato mixture with the back of a spoon, then crack eggs into the holes. Place the skillet into the oven and bake for 15-20 minutes, or until the egg whites are fully white.
  6. While the eggs are baking, make the zhoug. Place all ingredients into a blender and pulse until smooth.
  7. Once the eggs are cooked, top with zhoug and serve with toast!