Recipes
Global

Shakshuka

A vibrant skillet dish of tomatoes, peppers, garlic, and poached eggs.

Ingredients

  • 3–4 tomatoes
  • 1 bell pepper
  • 1 chili pepper (optional)
  • 1 onion (optional)
  • 2–3 garlic cloves
  • 1 tsp cumin
  • 1 tsp paprika
  • Eggs (store-bought)
  • Fresh parsley
  • Optional: feta, spinach, coriander, smoked paprika

Method

  1. 1

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Swaps & variations

  • Add greens: stir in spinach or kale
  • Add richness: crumble feta on top
  • Spicy version: add harissa or extra chili
  • Smoky: use smoked paprika or fire-roasted tomatoes

Storing & freezing

Sauce keeps 3–4 days refrigerated. Eggs do not freeze well—add fresh when reheating.

Grow it yourself

  • Start indoors; transplant into compost-rich soil.,Provide stakes or cages for airflow.,Water deeply 1–2 times weekly. Tomatoes
  • Heat-loving crop; start early.,Mulch to maintain warmth.,Keep soil evenly moist. Bell Peppers
  • Long season; keep in full sun.,Thrive in raised beds or pots. Chili Peppers
  • Prefers partial shade and moist soil.,Slow to germinate—soak seeds overnight. Parsley
  • Garlic spray controls aphids and mites.
  • Basil repels whiteflies.
  • Marigolds protect root zones.
  • Pick at full color and aroma. Tomatoes
  • Harvest whenever firm; color deepens over time. Bell Peppers
  • Pick early for mild flavor or red-ripened for heat. Chilies
  • Cut outer stems first; allow center to regrow. Parsley

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