This article presents a cultural history of tasbika, a tomato-based cooking technique, as a window into transformations of sovereignty in colonial and postcolonial Egypt. It draws on cookbooks, popular magazines and oral histories to argue that tasbika’s relatively recent emergence as one of the country's most ubiquitous home cooking methods was made possible not only by state-led industrialisation and modernisation projects, but also through a form of sovereignty wielded by women working in their home kitchens. This article describes this ‘kitchen sovereignty’ as an everyday form of power exercised by home cooks making decisions about how to manage scarce resources and feed their families. Moving beyond questions of food policies and market supply, this study of food and power centres the domestic labour that home cooks performed to transform raw ingredients into the flavours of everyday life in Egypt.