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A steaming shakshuka dish with perfectly poached eggs in a rich tomato sauce

Proven way to grow your Shakshuka in 5 easy steps

This guide outlines a proven method to cultivate your own Shakshuka, ensuring a delicious and fresh supply of ingredients right from your garden.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Shakshuka
  • 6 large Tomatoes
  • 2 medium Bell Peppers
  • 1 large Onion
  • 3 cloves Garlic cloves
  • 6 Eggs
  • 2 tbsp Olive oil
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 0.5 tsp Chili powder
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
  • 0.25 cup Fresh cilantro chopped

Equipment

  • Garden tools (trowel, spade)
  • Watering can or hose
  • Stakes or cages for tomatoes
  • Large skillet or cast-iron pan
  • Chopping board
  • Knife

Method
 

Planting the Seeds
  1. Select a sunny spot in your garden with well-drained soil for planting. Sow tomato, bell pepper, and onion seeds about 1/4 inch deep.
Nurturing Growth
  1. Water regularly, keeping the soil consistently moist but not waterlogged. Provide support for tomato plants as they grow, using stakes or cages.
Pest Control & Fertilization
  1. Monitor for common pests and use organic pest control methods if necessary. Fertilize every 2-3 weeks with a balanced organic fertilizer.
Harvesting Your Bounty
  1. Harvest tomatoes when they are firm and fully colored, bell peppers when they reach desired size, and onions when tops fall over.
Preparing Your Shakshuka
  1. Sauté chopped onions and bell peppers in olive oil until soft, then add minced garlic and cook for another minute. Stir in spices, then add diced tomatoes and simmer until the sauce thickens. Make wells in the sauce and crack eggs into them; cover and cook until eggs are set, then garnish with fresh cilantro.

Notes

For best results, use heirloom tomato varieties for richer flavor. Consider companion planting with basil to deter pests and enhance growth. Adjust spice levels to your preference. Serve immediately with warm pita bread or crusty bread for dipping.