Recipes for different kinds of <i>shakshuka</i>

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Sally Butcher includes green bell peppers and zucchini in her version of shakshuka in “New Middle Eastern Street Food.” (Ricardo DeAratanha / Los Angeles Times)

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Use jalapeños to give your shakshuka a kick. In his recipe in “Balaboosta,” Einat Admony includes yellow and green bell peppers, jalapeño, bay leaf, Hungarian paprika, cumin, caraway and Swiss chard. (Scott Olson / AFP/Getty Images)

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Rawia Bishara’s shakshuka recipe in “Olives, Lemons & Za’atar” includes shallots, green and red peppers and eggplant seasoned with cumin, coriander and caraway. (Bob Chamberlin / Los Angeles Times)

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A traditional shakshuka always includes eggs and tomatoes. (Glenn Koenig / Los Angeles Times)

By Russ Parsons

Sept. 19, 2014 12:30 PM PT

Looking for more ways to fix shakshuka? Here are a few good ones.

Green bell peppers and zucchini — Sally Butcher’s “New Middle Eastern Street Food”

Shallots, green and red peppers and eggplant seasoned with cumin, coriander and caraway — Rawia Bishara’s “Olives, Lemons & Za’atar”

Green onions, cumin and cayenne — Sam and Samuel Clark’s “Casa Moro”

One with onion, cumin and turmeric and another with leeks, cumin and parsley — frequent L.A. Times contributor Faye Levy’s “1,000 Jewish Recipes”

Yellow and green bell peppers, jalapeno, bay, Hungarian paprika, cumin, caraway and Swiss chard — Einat Admony’s “Balaboosta”

Recipes for different kinds of <i>shakshuka</i>

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