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
- 4 eggs (store-bought)
- Fresh parsley
- Optional: feta, spinach, coriander, smoked paprika
Cooking Steps
Sauté vegetables
Cook onion, peppers, garlic in olive oil.
Add spices
Toast cumin and paprika to release aroma.
Add tomatoes
Simmer until sauce thickens and flavors meld.
Add eggs
Make small wells and crack eggs into the sauce.
Cover & poach
Cook until whites are set but yolks soft.
Finish
Garnish with parsley, chili flakes, or feta.
Optional Enhancements
- 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
Plant & Growing Tips
Tomatoes
- Start indoors; transplant into compost-rich soil.
- Provide stakes or cages for airflow.
- Water deeply 1–2 times weekly.
Bell Peppers
- Heat-loving crop; start early.
- Mulch to maintain warmth.
- Keep soil evenly moist.
Chili Peppers
- Long season; keep in full sun.
- Thrive in raised beds or pots.
Parsley
- Prefers partial shade and moist soil.
- Slow to germinate, so soak seeds overnight.
Natural Pest Control
- Garlic spray controls aphids and mites.
- Basil repels whiteflies.
- Marigolds protect root zones.
Harvest
Tomatoes
- Pick at full color and aroma.
Bell Peppers
- Harvest whenever firm; color deepens over time.
Chilies
- Pick early for mild flavor or red-ripened for heat.
Parsley
- Cut outer stems first; allow center to regrow.
Storing & Freezing
Sauce keeps 3 to 4 days refrigerated. Eggs do not freeze well, so add fresh when reheating.
