breakfast
Garden Shakshuka
Eggs poached directly in a spiced, simmering tomato and pepper sauce — a complete breakfast in one pan with nothing to wash but the skillet. Your homestead peppers and tomatoes make this better than any restaurant version.
Ingredients
🌱 From Your Homestead
- ripe tomatoes (4 large) or cherry tomatoes (2 cups)
- red and green peppers (2)
- eggs (4-6)
- fresh parsley or cilantro
- garlic
🛒 From the Store
- onion
- cumin (1 tsp)
- paprika (1 tsp)
- cayenne (pinch)
- olive oil
- feta optional
- crusty bread for serving
- salt
How to Make It
- Gather your ingredients: ripe tomatoes (4 large) or cherry tomatoes (2 cups), red and green peppers (2), eggs (4-6), fresh parsley or cilantro, garlic, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: ripe tomatoes (4 large) or cherry tomatoes (2 cups), red and green peppers (2), eggs (4-6).
- Make wells in the sauce before cracking in the eggs and tip the pan to spoon sauce over the whites (not the yolks). The whites need help cooking — the sauce conducts heat. The yolks should stay runny and be protected from direct heat.
- Cook for approximately 30 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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