Shakshouka with homegrown tomatoes and herbs

Some juicy and sweet homegrown tomatoes and green bell pepper which I turned into shakshouka seasoned with paprika, cumin, a sprinkle of salt and freshly-cracked black peppercorns. Simmered for about 20 minutes, then I cracked three eggs and then I topped the shakshouka with homegrown herbs - shiso leaves and chives. Also on the table are some nectaplums and apples that were also harvested from the backyard.

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Los Angeles, CA

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