Cooking Shakshuka & Life in Ukrainian Village 2026

🥘 Main Ingredients Tomatoes — 3–4 large ones or a can of chopped tomatoes Bell pepper — 1–2 Onion — 1 Garlic — 2–3 cloves Eggs — 4–6 Spices — paprika, cumin, black pepper, salt, hot pepper if desired Oil — vegetable or olive Fresh herbs — parsley or cilantro (optional) Bread or lavash — for serving 🔥 How to Cook Over a Campfire Heat the pan on a stable grill over the fire. Cast iron is best because it distributes heat evenly. Sauté the onion and pepper until soft. Outdoors the heat is stronger, so stir more often. Add garlic and spices, warm for 20–30 seconds to release their aroma. Add the tomatoes, stir, and simmer for 5–7 minutes until the mixture thickens. Make small wells and crack in the eggs. Cover with a lid or foil so they set faster. Cook to your preferred doneness — from runny yolks to fully set. Sprinkle with herbs and serve with bread or lavash. 🏕️ Useful Tips for Outdoor Cooking Medium heat works best; avoid open flames so the vegetables don’t burn. If you don’t have a grill, place the pan on stones around the fire. Bring pre‑chopped vegetables in a container to save time. Transport eggs in a camping egg container so they don’t break. If cooking on a grill, place the pan on the coals, not the flames. 🌶️ Variations Spicy shakshuka — add chili or chili flakes. With cheese — add pieces of feta or bryndza before the eggs. With sausages — fry thin slices of smoked hunting sausages at the beginning. ✅ What Else You Can Cook Nearby Shakshuka pairs well with: grilled vegetables on the coals; fresh bread or lavash; a light cucumber‑and‑herb salad. Like & Subsribe if you want more videos like this = for me it's biggest pleasure , can you be imagine) I read all comments and answer to my subscribers )