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.
We grow more than a hundred varieties of edible plants in our backyard garden. Please join us in our journey to grow organic, explore recipes and cooking ideas and live a simple and healthy lifestyle.