Classic Shakshuka Recipe With Homemade Tomato Sauce

Written by Kenneth Lee 2020-08-02

Table of Contents:

Greek Style Shakshuka Recipe: Eggs Poached in Tomato Red Peppers Sauce

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Serves 2:
Approximately 1 cup of Greek Style Tomato & Red Pepper Sauce.
About 1/4 cup crumbled feta cheese.
Salt and freshly ground pepper, to taste.
sprig of basil for garnish.
toasted pita bread or toasted Italian bread.
Warm the sauce in a small pan over medium high heat..
Make 2 indentations in the sauce for the eggs..
Place the eggs in the sauce and season with salt and pepper..
Reduce the heat to low and cover the pan with a lid..
Cook about 5 minutes or until the egg whites have set and are fully cooked and the yolk is still runny or to you preference..
garnish with a sprig of basil or with your favorite herb..
Serve with some toasted bread. Enjoy!
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Classic Shakshuka Recipe With Homemade Tomato Sauce

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Shakshuka Recipe Eggs Poached in Tomato Sauce

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Shakshuka eggs poached in tomato sauce. Very popular breakfast in the middle eastern countries. really easy to prepare and so delicious! good not only for breakfast but for brunch or dinner as well..
Printable Version: https://www.thecookingfoodie.com/recipe/Shakshuka-Recipe-Eggs-Poached-in-Tomato-Sauce.
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Ingredients:
1 large onion.
1 bell pepper.
4 garlic cloves.
700g (24.7 oz) fresh tomatoes.
2 tablespoons tomato paste.
1/2 chili pepper.
2-3 tablespoons olive oil.
1 teaspoon salt.
1/2 teaspoon black pepper.
1 teaspoon paprika.
1/2 teaspoon cumin.
1/2 teaspoon sugar.
10 leaves fresh basil.
5-6 eggs.
1/2 – 1 cup water.
Directions:
1. Chop the onion, dice bell pepper and tomatoes. slice garlic cloves and chili pepper..
2. Heat olive oil in a large skillet or sauté pan. Add chopped onion and diced bell pepper, sauté for about 6-7 minutes over medium heat. Add garlic and chili and sauté for 4-5 minutes more..
3. Add tomato paste stir and cook for 1 minute. Add tomatoes and 1/2 cup water (if needed add more). Stir well and add spices and chopped basil..
4. Cover and cook for 10-15 minutes over low-medium heat..
5. Using a wooden spoon, make “wells” in the tomato mixture. Gently crack an egg into each “well”. Cover the pan and cook over low-medium heat for 10-15 minutes or until the egg whites are set..
Serve with pita bread (recipe: http://bit.ly/PitaBreadRecipe) or challah bread (recipe: http://bit.ly/ChallahTCF)

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World’s Best Breakfast Recipe Shakshuka AKA Tomato Eggs

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All Ingredients and Method Below!!! Check out my http://www.instagram.com/primal_gourmet for recipes and pics @primal_gourmet.
Turn on HD for maximum awesomeness!
When it comes to Shakshuka, I’m a purist. I like to keep things simple and easy, focusing on the two star ingredients the tomatoes and the eggs. The spice of the harissa (a magical Tunisian chili paste) and smokiness of the Spanish paprika are GLORIOUS alongside the sweet yet acidic tomatoes and creamy, rich eggs. Shakshuka is the ultimate breakfast or brunch dish because its all cooked in a single pan and can easily feed a crowd. Plus, its super healthy and will leave you satisfied but not weighed down..
Give it a try and let me know what you think in the comments!
Lots of Love,.
PG.
N.B: The measurements for this Shakshuka recipe should be taken with a grain of salt (see what I did there?!) Jokes aside, Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages! I promise, once you make it, you will make it time and time again! Enjoy!
Ingredients:
1/8 cup Organic extra virgin olive oil.
8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making).
5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here).
1 medium onion – diced.
3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.).
1 tsp smoked Spanish paprika.
1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!).
Salt and Pepper to taste.
1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here).
1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon).
Method:
1. Heat a large, cast iron skillet over medium heat..
2. Add olive oil to the pan..
3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn..
4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning..
5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper..
6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning..
7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it..
8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.).
9. Remove from heat and garnish with your olives and fresh herbs..
10. Serve and enjoy your Paleo Shakshuka..
Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that should arise among the best of friends over who should wear the “Best Brunch” crown (though if you make this version it will probably be you. Just saying.).
Music: Bensound Funny Song

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Shakshuka | Basics with Babish

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This Shakshuka recipe is quick and easy, just like my trusty kitchen sidekickthe Quicker Picker Upper. Keep an eye out for more quick recipes brought to you by the Quicker Picker Upper coming soon. Proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here: https://www.feedingamerica.org/about-us/partners/covid-19-response-partners/bounty.
Classic Shakshuka Recipe:
Ingredients.
-¼ cup diced onion.
-3 cloves of garlic, crushed.
-1 tsp ras el hanout.
-½ tsp ground aleppo pepper.
-½ tsp whole cumin seeds.
-28 oz can fire-roasted tomatoes (whole or crushed).
-¼ tsp cayenne pepper.
-1 Tbsp smoked paprika.
-1 ½ tsp Harissa paste.
-½ cup roasted red peppers.
-4-5 large eggs.
-Feta cheese (for garnish).
-Parsley (for garnish).
-Honey (for garnish).
-Crusty bread (for serving).
1. In a stainless steel pan, preheat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion and sweat the onions for 3 minutes over moderate heat..
Once translucent and soft, add in 2-3 cloves of garlic and saute for an additional 30 seconds before adding 1 teaspoon of ras el hanout, ½ teaspoon of aleppo pepper, and ½ teaspoon of whole cumin seeds. Toast the spices for about 30 seconds, and remove the pan from the heat if it starts to get too hot..
2. After toasting for 30 seconds or until very fragrant, add in a 28 ounce can of fire roasted tomatoes. If your tomatoes are whole, crush them up with a spoon in the pan. Bring that to a simmer and add ¼ teaspoon of cayenne pepper, 1 tablespoon of smoked paprika, 1 ½ teaspoons of harissa paste, and ½ cup of roasted red pepper..
3. Once everything is added, bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the sauce thickens..
4. After the sauce has thickened and small egg divots can be formed, use a spoon to form a well in the sauce and crack an egg inside each well. I usually make 4 or 5 eggs..
5. Gently spoon the sauce up and around the whites of each egg to help them cook more evenly. Lower the heat, cover with the lid and let it gently simmer for 5 minutes. After 5 minutes make sure the whites of the eggs have set..
6. Remove from the heat and begin dressing it up with a variety of toppings. I recommend some crumbled feta cheese, chopped parsley, and a drizzle of honey. Serve alongside some good bread..
Italian-Inspired Shakshuka Recipe:
Ingredients.
-Spicy Italian Sausage.
-¼ cup diced onion.
-5 whole garlic cloves, crushed.
-¼ cup sun-dried tomatoes.
-28 oz can crushed tomatoes.
-¼ cup basil, chopped.
-4-5 large eggs.
-Low moisture mozzarella, sliced into pieces.
-Parmesan cheese (for garnish).
-Fresh basil (for garnish).
-Crusty bread (for serving).
1. Start by cooking some spicy Italian sausage in a little oil over medium high heat. Break the sausage into pieces with your spoon and saute over medium heat for 4-5 minutes until it has nicely browned. Set sausage aside..
2. Add the diced onion and then sweat in the sausage fat for 3 minutes over moderate heat..
3. Once translucent and soft, add in 5 whole crushed cloves of garlic and 1 tablespoon of sun-dried tomatoes. Saute until everything is fragrant and add 28 ounces of crushed tomatoes and ¼ cup of chopped basil..
4. Add the sausage back to the pan, mix everything together and let simmer for 20-30 minutes, until it has reached the right thickness..
5. Make little wells and add an egg to each well. Add a few pieces of low-moisture mozzarella to the top of the sauce as well. Lower the heat, cover with a lid, and let stew for 5 minutes before checking to make sure the egg whites have set..
6. Plate and garnish immediately with some freshly grated parmesan and fresh basil. Serve with some good bread..
Mexican-Inspired Shakshuka Recipe:
Ingredients.
-Chorizo.
-¼ cup onion, diced.
-5 whole garlic cloves, crushed.
-½ tsp whole cumin seeds.
-1 Tbsp smoked paprika.
-28 oz can crushed tomatoes.
-4-5 large eggs.
-1 jalapeno, sliced.
-Manchego cheese.
-Cilantro (for garnish).
-Tortillas (for serving).
1. Start by cooking some chorizo in a little oil. Use your spoon to break up the sausage and saute over medium heat for 4-5 minutes, until nicely browned. Set aside..
2. Add the diced onion and sweat the onions in the chorizo fat for 3 minutes over moderate heat..
3. Once translucent and soft, add in 5 whole crushed cloves of garlic, ½ teaspoon of whole cumin seeds, and 1 tablespoon of smoked paprika. Saute until everything is fragrant and then add 28 ounces of crushed tomatoes..
4. Add the chorizo back to the pan, mix everything together and let simmer for 20-30 minutes until it has reached the right thickness..
5. Repeat steps 5 and 6 from the Italian method above..
Recipe: https://basicswithbabish.co/basicsepisodes/shakshuka.
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How to Make Shakshuka: North African-Style Poached Eggs with Spicy Tomato Sauce

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Full recipe: http://bit.ly/2cKEJYE.
Though it’s North African in origin, these days shakshuka is popular throughout the middle east (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal U.S. Given its versatility, it’s easy to see why. It’s quick, it’s simple, it’s easy to scale up or down, it works for breakfast, brunch, lunch, dinner, or a midnight snack..
WHY THIS RECIPE WORKS:
Charring the peppers and onions gives them another dimension of flavor..
Whole canned tomatoes have better flavor than diced and are more consistent year-round than fresh..
Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks runnier..
NOTES:
To crush the tomatoes, transfer to a large bowl and squeeze through your fingers to create a chunky puree. Alternatively, leave whole, add to pan, and use a pastry blender to cut the tomatoes directly in the pan..
INGREDIENTS:
3 tablespoons extra-virgin olive oil (45ml), plus more for drizzling.
1 medium onion, thinly sliced.
1 large red pepper (bell pepper for milder heat, or red horned pepper for hotter).
1 fresh small hot chili, such as jalapeño, Serrano, or Fresno.
2 to 3 cloves garlic, thinly sliced.
1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika.
2 teaspoons (8g) whole or ground cumin seed.
1 (28-ounce; 800ml) can of whole peeled tomatoes, crushed by squeezing between your fingers (see note above).
Kosher salt and freshly ground black pepper.
Large handful minced cilantro, parsley, or a mix.
6 eggs.
For Serving: Sliced oil-cured black olives, feta cheese, or artichoke hearts (all optional).
Crusty bread.
DIRECTIONS:
1. Heat olive oil in a large skillet over high heat until shimmering. Add onion, red pepper, and chili, spread into an even layer, and cook without moving until the vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until the vegetables are fully softened and spottily charred, about 10 minutes total. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley..
2. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining five eggs, working around the pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until eggs whites are barely set and yolks are still runny, 5 to 8 minutes..
3. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

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Shakshuka Eggs in Tomato Sauce Recipe

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Shaskshuka Eggs are poached in a delicious tomato sauce, very easy to prepare, healthy, comforting, flavorful, wonderful colors, definitely a must try recipe. It is usually served for breakfast, though I think it’s perfect for brunch on lazy weekends. This dish is best served right away after cooking alongside some crusty bread or pita..
To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/shakshuka-eggs-in-tomato-sauce.
Ingredients.
Makes about 4-6 servings.
1 tbsp olive oil.
1 medium onion, diced.
2 cloves garlic, minced.
1 medium red bell pepper, chopped.
2 cans (14 oz.400g each) diced tomatoes.
2 tbsp (30g) tomato paste.
1 tsp chili powder.
1 tsp ground cumin.
1 tsp paprika.
chili flakes, to taste.
1 tsp sugar.
salt and freshly ground black pepper.
6 eggs.
fresh parsley/cilantro for garnish.
1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic..
2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened.
3. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one..
4. Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked..
5. Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!
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Shakshuka Eggs Poached in Spicy Tomato Pepper Sauce

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Learn how to make a Shakshuka recipe! Go to http://foodwishes.blogspot.com/2015/10/shakshuka-say-it-with-me-now.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Shakshuka recipe.

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In an 8-inch skillet over medium heat, warm the garlic-infused oil. Add the fennel, red pepper, and most of the scallions, reserving some scallions for a garnish. Add cumin, paprika, salt, pepper, and water; saute briefly, then cover and adjust heat to simmer until the vegetables are tender about 20 minutes.

Heat it over medium and add a tablespoon of olive oil and one small chopped onion. Sprinkle with za’atar, cumin, salt, and pepper. Sauté for 3-4 minutes, then add 1-2 chopped garlic cloves and cook.To make the shakshuka sauce, add fresh diced tomatoes (about 6 vine ripe tomatoes) and 1/2 cup of tomato sauce (alternatively, you can use a 28-ounce can of whole tomatoes or 6 cups of canned diced tomatoes with their juices).Makes 4 servings Time About 30 minutes A classic shakshuka involves a spiced tomato–red pepper sauce; here that sauce is replaced by garlicky white beans. and offer pita and hot sauce on the side.

Recipe from Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals. Tomato Sauce, and Yogurt.First, there’s a simple tomato sauce, boosted with sautéed onions and peppers and savory spices (cumin, garlic, smoked paprika, crushed red pepper, and cilantro). Then, eggs are cracked directly into the sauce and simmered until cooked to your liking. Crumbled feta cheese is sprinkled on top of the shakshuka and melts into every warm bite.

Stir in tomatoes, harissa sauce, garlic, paprika, salt and pepper. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until sauce thickens. 2.Heat olive oil in a pan on medium heat. Fry the onions and peppers for a few minutes.

Of course, only add the chili pepper if you’re into spicy food. Add the.Add the halved cherry tomatoes and marinara sauce and mix well. Allow the sauce to heat through, then add the fresh spinach and allow to wilt down (about 3 to 5 minutes).

Taste the sauce and adjust the flavor as needed with additional spices or salt and pepper. Make a small indentation in the sauce mixture for each egg, four total.In a large 12-oz sauté pan, heat oil over medium heat.

Add onions and pepper and a pinch of salt and saute for 10 minutes, stirring occasionally, until veggies and soft and slightly browned. Add garlic and cook for one more minute until.Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

Add the garlic, tomato paste, cumin, paprika and red pepper.Cut the tomatoes crosswise and remove the seeds. Chop into small pieces and set aside. Remove the seeds and ribs from the bell pepper and the green chili (if using). Chop green chili, pepper, and onions into small pieces.

Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds.To make Shakshuka sauce Heat OLIVE OIL in a 10″ skillet over medium heat until shimmering (about 2 min). Add RED ONIONS, RED BELL PEPPER, and GARLIC; saute until tender (5 minutes).

Shakshuka recipes. 7 Recipes. Email; Shakshuka. 4.54023 (87 ratings) Vary this popular brunch dish by flavouring the simple tomato sauce with whatever you have to hand curry powder, pesto or fresh herbs.

25 mins; Easy; Vegetarian; Pea & broad bean shakshuka. 4.578945 (19 ratings) We’ve turned a classic brunch shakshuka.Stir in the garlic, salt, pepper, paprika, cumin, sugar and red pepper flakes. Cook for an additional 1-2 minutes while stirring constantly.

Add the tomatoes, tomato paste, harissa. Use a potato masher to carefully break up the tomatoes. Cook for 10-15 minutes, stirring frequently.

List of related literature:

Melt half the butter in a handiſpan, add the ginger and garlic pastes, stir over medium heat until the moisture evaporates, add tomatoes and water (approx 500 ml), stir for a minute, reduce to low heat, cover and simmer, stirring occasionally, until tomatoes are mashed.
from Classic Cooking Of Punjab by Jiggs Kalra, Pushpesh Pant Allied Publishers, 2004
Add the tomatoes, wine, minced garlic, tomato paste and pepper or pepper flakes and cook over high heat for 2 minutes, or until the juices have reduced slightly and
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi Houghton Mifflin Harcourt, 2000
Add the tomato paste, oregano, cumin, garlic salt, paprika, black pepper, and chile flakes to the Dutch oven, and cook over medium until lightly caramelized and darkened, about 5 minutes.
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes by Scott, Ryan Oxmoor House, Incorporated, 2016
Add the crushed garlic cloves, then the fresh tomatoes.
from South Wind Through the Kitchen: The Best of Elizabeth David by Elizabeth David, Jill Norman Grub Street Publishing, 2011
This flavorful recipe is my take on shakshuka, a delicious Tunisian dish.
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss by Rania Batayneh, Eve Adamson Rodale Books, 2013
Add the tomato, tomato paste, garlic, herbes de Provence, salt, cayenne, fennel seeds, wine, cognac or Armagnac, and water, bring to a boil, and cook over medium heat for 5 minutes.
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pépin HMH Books, 2011
Add the tomatoes, wine, parsley, and oregano; reduce the heat and simmer, uncovered, until thickened, about 20 to 30 minutes.
from The New Elegant But Easy Cookbook by Lois Levine, Marian Burros Simon & Schuster, 2008
Ifyou don’t feel like making Olivada especially for this dish, pit and finely chop a handful of large black olives and a small garlic clove and add the mixture to the tomatoes along with two tablespoons extra-virgin olive oil and one tablespoon lemon juice.
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating by Jack Bishop, Ann Stratton HMH Books, 1997
Remove a tablespoon of this sauce and set it aside for the roulade.
from Jane Grigson’s Vegetable Book by Jane Grigson, Yvonne Skargon UNP Bison Books, 2007
Add the skinned tomatoes, the seasonings (plus garlic if you like) and the basil or oregano.
from An Omelette and a Glass of Wine by Elizabeth David Grub Street Publishing, 2009

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Cheese Quesadillas Recipe for any Kids Snack

235 comments

Ishnrdin 2020-08-02 - 03:03

Follow this channel for amazing recipe
https://youtu.be/SdeQe6jGOHI

Merr 2020-08-02 - 14:33

I can eat this every week, only addition I made was one link of chorizo. Ol’e

Metilar 2020-08-02 - 23:13

Had to stop the video. Recipe looked great but I couldn’t stand the stupid intonation in the voice. It was like listening to a grown man trying to sound like a Californian teenager. Like. Everythings a question?

Zugar 2020-08-03 - 04:49

I’m not the biggest fan of tomato heavy dishes but this dude totally made me want to try this. Though I might cook in some mushrooms and lose the olives.

Felhasius 2020-08-03 - 11:59

The Turks have a similar tomato egg recipe except they add cheese.its called Menemen.

Thorganin 2020-08-04 - 04:24

This video was almost therapeutic. Loved the music, written instructions, and visuals. Thank you. Just started making this dish. Think I’ll switch to your recipe.

Tygrann 2020-08-04 - 12:51

dude you repeat yourself too much it’s annoying Id love to slap u in the face!

Spellsinger 2020-08-04 - 21:11

Those eggs look fantastic perfectly cooked. Never heard of cooking eggs like this. Try eggs done with spicy Bush’s Baked Beans….

Dushura 2020-08-05 - 04:41

0:09 look at the pan carefully, he puts the egg mixture back in the pan, no food wastage.

I’ve done my part in the comments section, that is all.

JoJokinos 2020-08-05 - 12:55

2:24 That moment when your voice cracks but becomes entirely normal.

Androgamand 2020-08-05 - 19:47

So we pretty much just watched the whole cook time from start to finish, editing minimalism

Vular 2020-08-06 - 13:45

It’s pronounced shuk shoe ka, also there’s 2 versions of shakuka, the North African version which is the one you made and the middle Eastern version which is scrambled eggs with vegetables, crack a few eggs in a bowl and beat them then fry up some veg in a pan then throw the eggs in and continuously mix with a silicone spatula and always take it off the heat before you think it’s done then season after it’s done not before

Bandilas 2020-08-06 - 16:53

I see those jars of Rao’s back there:)

Gotta be the best jarred red sauce out there.

Mugar 2020-08-07 - 07:35

If you want to taste heaven, turn this into “breakfast for dinner” and serve over chef John’s Persian rice recipe.
Also, Shakshuka is a great replacement for any cuss word when your angry.

Auriginn 2020-08-07 - 10:48

We Parsis, Zoroastrian descendants of the last of the Persians who took refuge in India, call it “tamota-per-eendu”, have been having them for breakfast, lunch or dinner for years. But instead of poaching the eggs, I would also recommend pouring beaten eggs on the cooked tomatoes, spread it evenly, cover the pan and letting it cook. Cut triangular slices and serve.

Manaris 2020-08-07 - 17:21

Check out the recipe: https://www.allrecipes.com/Recipe/245362/Chef-Johns-Shakshuka/

JoJoll 2020-08-08 - 08:13

Sooo, did anyone count how many times he said Shakshuka??!!!

Bandilbine 2020-08-08 - 19:50

I actually made this a couple days ago for my family and I and it turned out awesome. The mushrooms were a great addition and added some savory juicy flavor to the whole dish so I’d recommend anyone to add mushrooms as well. I also added a cubed gold Yukon potato in the beginning of the saute with the onions and mushrooms. They’re less starchy than brown potatoes so they kept their shape and were nicely done once the whole affair was finished. They definitely add some hearty elements to this otherwise primarily acidic dish, not traditional and more of a personal preference but it was a nice addition overall. Just make sure to saute them in the very beginning with the onions and mushrooms otherwise they’ll be under-cooked. I also baked slices of french loaf with garlic butter to act as our toast, not very traditional whatsoever but I couldn’t argue with the results. Only thing I’d say is if you want a spicier result, keep the seeds in your jalapeno (I didn’t and really wish I did) and maybe even add some chili flakes to your saute’d veggies if you’re feeling frisky. Easily one of the most flavorful things I’ve ever made, 10/10 would make again.

Kashura 2020-08-08 - 23:34

How to Cook the some african Food

Ballador 2020-08-09 - 06:15

Worst dish! No spice No taste.. Tried in Goa… NOOO GOOD ET AL

Malasar 2020-08-09 - 20:39

Kenji is like shit I burnt the onion, ah fuck just tell em I meant to do it

Mavezar 2020-08-10 - 07:08

I dunno why, but I like ground up cumin and I hate cumin seeds.. biting on one of those is so incredibly nasty, if you grind them up they suddenly taste like mexico in my mind.

Bloodcaster 2020-08-10 - 21:04

Dunno, but if you let mushrooms cook for 20 minutes they become rubber and tasteless. Better add them right before the eggs. Such amateur.

Mnelore 2020-08-11 - 04:26

Thank you for this recipe. I made it for my family and they all enjoyed it.:)

Thobandis 2020-08-11 - 09:14

And thats why mediteranian cuisine is the best in the world. Secret ingredients: tomatoes garlic onions olive oil and herbs. Add any meat or other vegetable and you got yourself real taste from the earth

Bukus 2020-08-12 - 00:34

I’ve had this dish a couple of times in Tel Aviv and fell in love with it. Thank you so much for sharing this recipe. I highly appreciate it ^_^ <3 And now my family will also.

Ianlmeena 2020-08-12 - 08:55

great dish i also tried a simple and quick version on my channel. tastes delicious.

Moogurr 2020-08-12 - 16:05

Wash away the horrible taste of cilantro?! Were you cursed with that terrible “cilantro tastes like soap” gene? Haha

Nightwood 2020-08-12 - 20:58

I’m going to try this out for my breakfast today looks yummy ❤

Akinozshura 2020-08-13 - 05:26

been eating this for a week now… and m still loving it…. i tried different variety with ground beef, salmon and tuna and even smoke fish without compromising the original taste of it….:) hmmm

also add cumin, paprika, and curry….:) ehehhe

Kazraramar 2020-08-13 - 15:55

That is utterly disgusting, how do you people eat this mess?

Thorad 2020-08-14 - 01:28

This is an Arabic dish. Palestinian and Lebanese people cook it a lot for dinner and breakfast.

Cordadi 2020-08-14 - 11:55

I’ve done this but Peruvian style with quinoa, aji, queso fresco, panca, and paria cheese. It’s soooo good!!

Daizuru 2020-08-14 - 19:18

i love shakahuka �� you can add a little bit of harissa for more savory

Shabar 2020-08-14 - 23:30

Amazing, I must say this is one of the best versions I’ve seen so far!!!

Golabar 2020-08-15 - 12:45

hello Babish, I think you mixed shakshuka with “menemen”, the you just prepared is menemen. shakshuka is a lot different than this..

Corne 2020-08-15 - 23:04

“Hello this is chef John from FoodWishes.com, with SHAKSHUKAAAAAAAAHHHH”

Ironshaper 2020-08-16 - 14:47

This was really tasty, i messed up taking the eggs out early as I was toasting the pita bread. Oh well!:D

Daran 2020-08-16 - 15:13

This guy speaks as if he is high��…he still cooked my favorite meal ��

Fautilar 2020-08-17 - 05:13

The best way to dice an onion is to leave the “tushy” (butt) attached. you chop the top off and peel back the skin layer. Then (depending on size) make 1-2 lateral slices, but only go like 85% of the way through as to compensate for the curvature of the onion. We want our later slices to line up nicely. Then you start making your vertical slices, leaving that 10%-15% on the end uncut as it will hold your onion together. You can make the vertical slices close together for finely diced, or further apart for larger dice. Now you can start your perpendicular cut, effortlessly dicing the onion evenly. The last bit that we didn’t slice through can be laid down “tushy” up and sliced, then diced easily. That’s how you really dice an onion.

Whisperstalker 2020-08-17 - 12:04

I used to think its way too refined for someone like me who doesnt have much experience in the kitchen but i guess im gonna give it a try soon!
Thank you

Kigazshura 2020-08-18 - 01:52

I think I might be the only person who doesn’t like Sweet or Mild Italian sausage. I don’t hate it but I don’t exactly like the taste. I do like spicy Italian sausage though.

Kiganris 2020-08-18 - 11:40

Hi chef, I made this yesterday and even my husband who hates bell pepper liked it. Thank you for teaching this recipe! Hope you’re having a great day.

Akinorn 2020-08-18 - 15:29

This was the same way I made Shakshuka first time when I heard it is poached eggs in tomato. Just without seeing the recipe.

I’m Indian. We make tomato curries like this. I didn’t put capsicum in my Shakshuka and added a little bit of ginger paste too. Otherwise it was same as this.

I’m so glad and proud after watching this.

Hura 2020-08-19 - 01:33

After all you are way famous for having the greatest cadence

Ariukus 2020-08-19 - 15:47

“Add cilantro, but make sure it doesn’t taste like cilantro “

Rockbringer 2020-08-19 - 22:33

Fights for getting rid of metallic taste and then adds canned tomatoes. Right. Genius.

Granibor 2020-08-20 - 02:33

Im loving all these hilarious comments here saying they all have it in their cuisine, with differnt languages but not ONE person spoke of the origin of the dish and the word, “Shakshouka”, not even the author..

SHAKSHOUKA: is an EGYPTIAN BREAKFAST dish of origin.. no. Not indian or afghan or south american, it is Egyptian, and they have been doing this dish for CENTURIES… u can litteraly go to any Egyptian cafe and order this for breakfast…. also, the author of the video made it incorrect however he used most of the main ingredients

SHAKSHOUKA: in Arabic (in Egyptian dialect ONLY)…… meaning Thorny, spicy, Hot! And the word is only used for the dish..

There u have it.. the meaning and origin of SHAKSHOUKA

Goldmane 2020-08-20 - 17:58

“Rass el-hanout”
I did not even know someone knows it, even some native moroccans dont know that

Kulagrinn 2020-08-20 - 22:31

The original Shakshuka comes with potatoes and green peppers

Yggthis 2020-08-21 - 06:40

156/5000

The emphasis is always on the first syllable in the Germanic languages, no exceptions. So pronounce Paprika (a Hungarian word) decently.

Nagar 2020-08-21 - 11:35

food shows are always good….. BUT DAMN IT HIS VOICE AND WAY OF TALKING!!!! who talks like this even

Dawnwind 2020-08-22 - 01:39

Interesting, why not use a can of crushed tomatoes from the grocery store?

Dianasius 2020-08-22 - 17:26

I just made this, again!!! Thank you for the recipe. So delicious

Beazeginn 2020-08-22 - 23:27

Always when I am in Marrakech, usually twice a year, I cook this too. Unfortunately now we cannot travel, so I cook it tonight-here in Zurich. #stayhealthy

Dataxe 2020-08-23 - 05:15

you forgot to mention it eats really well with a good crunchy bread.

Kelv 2020-08-23 - 17:20

Got inspired by your recipe and made an Indian version of it. https://www.youtube.com/watch?v=q92CY1yDdk0

Moron 2020-08-23 - 23:37

Why being so wastefull. Just use a kithen rag or towel u can use it over and iver Just wash it.

Dulrajas 2020-08-24 - 07:25

I think this recipe is universal, as a Brit this was my recipe breakfast / meal as a child especially when not feeling well. didn’t have a fancy name, ‘eggs and tomatoes’ but more or less the same, without the olives and with more butter, still enjoy it

Malazar 2020-08-24 - 10:49

“Nothing will stick to the bottom of this pan.”
country ham has entered the chat

Kigagore 2020-08-24 - 19:47

So enjoyed watching you put this incredible breakfast together! Thank you! ��

Beadwyn 2020-08-25 - 07:22

But like whats wrong with cilantro:( what did it do to you

Graginn 2020-08-26 - 02:29

Currently making this with ingredients I have, namely ground beef and the dreaded cilantro. I lost my ability to taste anything last week, so while I pity my family I’m also living my best life believing that hot sauce will cover a multitude of sins

Douzahn 2020-08-26 - 08:27

I like to cover each egg with a square of jalapeno pepper jack and it melts as eggs cook. I cook till hard, but that’s preference. A cheat I use is using diced can tomatoes, spiced with Mexican spices for breakfast, Italian for dinner.��

Felhahuginn 2020-08-26 - 11:18

THANK you for anither awesome vid……I thoroughly enjoy your channel

Modijurus 2020-08-26 - 19:16

This is my best, I’ve been making it for years. Not as fancy as this though:-)

Kasar 2020-08-27 - 14:24

impressed your way of cooking your setup is amazaing love it <3:)
stay blessed always:)

Tygralas 2020-08-27 - 23:46

Tried cooking this for the first time. It was tasty. Husband enjoyed it! Will need to cut the recipe in half next time for just the two of us.:)

Marne 2020-08-28 - 11:14

The drizzle of olive oil… why? Its Got oil in it, I dont need it to taste slightly like raw olive oil. Its frustrating because the recipe is really well put together besides that

Nightwalker 2020-08-28 - 16:48

https://youtu.be/32MRf7ja9bs
Look at my version of Shakshuka ��

Aulune 2020-08-29 - 03:26

I have been eating Shakshuka for breakfast 3 times a week. I found it lifted my mood throughout the day. This is the simple version of my shakshuka I prepared about 10 minutes before going to work:) https://www.youtube.com/watch?v=oDWZZS7uIGQ

Megrel 2020-08-29 - 11:11

When peeling onions, place a knife between the teeth until you’ve finished with the onion. No tears

Yggmand 2020-08-29 - 19:52

How come I’m North African and have never tried this?! Mom, you’ve got some explaining ��

Yogor 2020-08-29 - 22:40

Man that is not our shakshuka that is babish tomato with eggs ☹️��‍♂️��‍♂️��‍♂️ui fuc*ed it

Silverhammer 2020-08-30 - 09:29

Wholeheartedly, awesome work, I look forward to seeing your new stuff. Incredible work! If you get time, please check out my account. You’re so helpful!

Vudorisar 2020-08-30 - 14:07

just found this video, first that that came to mind is this sitting atop of some hash browns….

Kagat 2020-08-30 - 21:15

Love the lightening-quick dig at cilantro. Stuff is gross and tastes like soap

Alsaron 2020-08-31 - 11:15

When my mum kicks me out of the house for yelling shakshuka at 2 am I will thank you Chef John

Dianann 2020-08-31 - 13:41

We have a Shaksuka recipe in Turkey too but its a bit different than the ones in the video i think it passes to us from Balkan Countries we basically cook potatoes, eggplants, green pepper, zucchini and red pepper and put that same tomatoe sauce on top of it.

Nawield 2020-09-01 - 09:11

came out perfect!!!! very easy and friendly video to a first timer. wish i knew how to upload picture to show my Shakshoka.

Sterneye 2020-09-01 - 21:26

The dried skin onions and garlic also make good fertilizer for your garden and potted plants. Collect the skins, put in a container, pour water till the top. Leave for a day or two. Water will become reddish brown. Then pour the water in the soil around the plants. Natural potassium. Works well for plants that don’t mind acidity.

Dur 2020-09-01 - 23:44

Great recipe!!Very tasty!!Thumbs up!!!Have a nice day!!I’m your new subscriber ��

Tuk 2020-09-02 - 08:02

The tomato dish would be so delicious. The video is so cool.

Tutilar 2020-09-03 - 04:35

‘We’re going to make a lovely tomato sauce for our shak…shu…kahhhh.’

Mojinn 2020-09-03 - 07:16

Dinner last night and I really think the mushrooms make a difference. So good. Thanks!

Whispersmasher 2020-09-03 - 17:21

shakshuka is a dish that become much better let in the fridge 1 or 2 days, my family’s from algeria, my father used to do this every week with a ton of oil.
if you let it reste, the veggies become more liquid and mixed.
btw we say “choochooka”,don’t forget to add 1 sugar! make it in big quantity, you can keep it in fridge or freezer, add eggs only before eating

Kerana 2020-09-04 - 07:05

In Durban South Africa we call it egg chutney… You will find its a favourite in most homes even without the egg

Dagelv 2020-09-04 - 09:33

wow! This is very healthy dish. Thank for your video. I made my own version hope you can check it out.

Please don’t forget to hit LIKE and SUBSCRIBE ��

Nik 2020-09-05 - 03:40

Is this Tunisian food? I’ve never heard of it. It looks tasty though and easy to prepare.

Doomcaster 2020-09-05 - 06:28

There is an Italian version of this called “Eggs in Purgatory” and a Jewish version as well that I lived on for three weeks in Israel. Each culture seems to modify the ingredients except for the tomatoes, peppers and eggs. It is a wonderful dish.

Gavinralak 2020-09-05 - 11:18

liked your vid would you mind if I ask you which app you use for video editing? loved your video

Andrordana 2020-09-06 - 00:58

i make shakshuka atleast twice a month and i confirm, this is a great shakshuka!

i like to use roasted eggplants for smokey flavour as well as Merguez sausages for spiciness

Whispersmasher 2020-09-06 - 10:10

Oh my goodness gracious!! Made the tomato and red pepper sauce, then the Shakshuka.. I am in tomato, red pepper sauce and egg heaven! Thank you Dimitra, you are an amazing Greek goddess cook!!

Jular 2020-09-06 - 13:52

I always add any veggies like corn or carrot even peas when I’m out of red bell peppers! �� still delicious ��

Mogar 2020-09-06 - 18:57

U guys think it’s okay if I use regular tomatoes sauce? Without crushed tomatoes or whole tomatoes

Dalalas 2020-09-07 - 18:28

Where is the garlic, smoked paprika and most importantly Harissa????

Doompick 2020-09-08 - 00:16

I’m guessing that if I would make Filipino inspired Shakshuka the tomato sauce is gonna be sweet with ground beef and cut-up hotdogs. Then adding some processed cheese (you know the brand ��). For the bread, it’s gonna be pandesal.

Drelatus 2020-09-08 - 13:53

I like ur recipe but the only mistake is you didn’t use butter at the beginning of this dish u only used oil…the original shakshuka containts butter…

Nagar 2020-09-08 - 15:36

I love to make anything with eggs.
Scramble eggs with tomatoes, scramble eggs with shrimps, scramble eggs with oysters, scramble eggs with onions, scramble with beef, etc.
Yep! Am a EGG person.
But, will try this style too, looks so yummy! ��

Beaginn 2020-09-09 - 01:27

wow! This is very healthy dish. Thank for your video. I made my own version hope you can check it out.

Please don’t forget to hit LIKE and SUBSCRIBE ��

Morardana 2020-09-09 - 12:11

This seems pretty similar to Eggs in Purgatory, only less Italian inspired.

Thetariel 2020-09-09 - 19:00

Why does the dish sound like the one vocal part in Feel Good Inc?

Kuladi 2020-09-10 - 07:32

Man, I’ve been following this channel since the very first video, and love his personality and content, but as someone who has been homeless in the past and have felt what it is to starve, I just can’t stand the on camera food waste. Then just to imagine how much more food waste there is off camera too.

Rainmoon 2020-09-10 - 14:56

Best way to cook this is using a tagine, beautiful and tasty at the same time

Bura 2020-09-10 - 23:15

I will typically make a big batch of this and then divide up and freeze single use portions. It reheats easily and with no loss of flavor.

Perigamand 2020-09-11 - 07:35

In middle east we make shakshuka too, and it’s basically scarmbeld eggs with tomatoes and onions.

Faurr 2020-09-11 - 23:16

I will give this a try but where can I get harissa… I wonder if I can use a Korean chili paste instead?

Sharpscar 2020-09-12 - 06:29

First of all mushrooms do not belong in shakshuka. Second, it goes sooooo much better with side challa bread or a soft roll if you can’t find challa.

Kulalmeena 2020-09-12 - 14:43

What! You’re a cilantro hater. I don’t know how to deal with this.

Lailace 2020-09-13 - 04:07

Stopped watching at “tomato paste and canned tomatoes” WHYYYYY, natural fresh tomatoes taste so much better

Gravelcrusher 2020-09-13 - 04:58

How low does the heat need to be for eggs to still be runny after 10-15 mins? I had it medium low and eggs were totally overcooked after 6 mins?
I get mine must be too hot, but just wondering if people cook eggs for 15 mins or if this is overkill?

Duzragore 2020-09-13 - 11:37

I wonder if you could use something other than tomatoes as the base of the dish. I’m not a big tomato fan, but I’m sure it would just kind of be the same principle.

Purebreaker 2020-09-13 - 20:30

Hello Home Cooking Adventure! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about egg dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your Facebook, Instagram or YouTube page.

Please let me know if this is okay with you! You can also email me at [email protected] businessinsider.com

Gamand 2020-09-14 - 01:00

Amazing recipe. Made it today with Indian spices. Everyone loved it. Thank you.

Taukasa 2020-09-14 - 19:09

I feel like sooner or later Babish is gonna cut of his ear and say “OOPS I thought my ear was my food at least I can clean up the blood with bounty paper towels”

Shalilas 2020-09-15 - 08:00

I’ve made the Italian version a couple times since watching this video, I keep accidently overcooking my eggs, but other than that, it’s absolutely delicious and has quickly become my favourite breakfast

Granifyn 2020-09-15 - 18:14

Hello Serious Eats! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about egg dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your Facebook, Instagram or YouTube page.

Please let me know if this is okay with you! You can also email me at [email protected] businessinsider.com

Laira 2020-09-16 - 02:36

shakshuka it’s a very famous dish here in Israel. Looks great!…good job ��♥

Goldworm 2020-09-16 - 07:41

Suggestion: how about literally any of the dishes from the anime,Black Butler? I’m especially curious what you would do with the curry

Granikus 2020-09-16 - 12:14

Ppl at home loved this, the kids are enjoying it right now. Thank you so much

Teshura 2020-09-17 - 00:31

I made the Italian version tonight and it was a huge hit!!! Tasted amazing. Looking forward to trying the other variations

Bludbrew 2020-09-17 - 11:21

Great, now I am taking very often with my family this “Shakshuka breakfast ”, what a wonderful way to begin a holiday during this quarantine times. Amazing, simple recipe and good teacher. Regards from Colombia at this South America ´s corner.

Dianawyn 2020-09-18 - 02:27

Recipe delights!! liked it! I recommend this recipe site ❤✅: recipemy.com

Kisar 2020-09-18 - 07:41

Ayyy where’s my arab gang??? We have the best food no cap ��

Dokus 2020-09-18 - 22:19

I used Adam Ragusea’s roasted tomato sauce for this but I modified it a little, and by little I mean a lot, I added a shake of cayenne for you, a pinch of red chilli flakes for Sam the Cooking Guy, Guga’s rub, some green chilli peppers, a bit of balsamic vinegar before adding in the eggs and I put in a squeeze of tomato paste and mixed it around to make it brown a little which adds intense depth of flavour

Cordameena 2020-09-19 - 06:56

A great recipe.
I would recommend adding the pepper, cumin and paprika before any wet ingredients.
This way the spices get a slightly toasted flavour, which will infuse into the oil.

Jontrius 2020-09-19 - 11:11

It is so weird. My Moroccan mother made this for me when I was a kid. But I never knew the name of the dish:D

Thordiwield 2020-09-19 - 20:12

I’ve watched a ton of pasta puttanesca cooking videos (I’m a puttanesca snob) and most of them totally botch the dish except for Kenji-was so impressed with his experience and knowledge (don’t use canned, chopped tomatoes-most cooks put that in puttsnesca sauce ��) that I now trust all his cooking videos! I can’t wait to try this!

Ghohuginn 2020-09-20 - 08:52

Shacshuka ��is good ��from Saudi Arabia ��

Thori 2020-09-20 - 15:53

Im a North African I showed this to my family chefs and told me tht your first steps are wrong:/

Dagdadred 2020-09-20 - 18:19

Oh wow try something more sustainable. You might not get paid though ��‍♂️

Akishura 2020-09-21 - 13:25

I’m making this for the second time! It’s amazing! The first time I didn’t have the correct spices so I used cayenne, but this time, it’ll be even better with the harissa. Yum!

Alsalbine 2020-09-21 - 16:23

Love the way this video shows the preparation and ingredients thanks for sharing, will be making this tonight!

Opizel 2020-09-22 - 06:28

It’s an Egyptian dish and also It’s called (shakshuka) in Egypt �� and we have it in the breakfast

Mokinos 2020-09-22 - 13:53

Is that your 10 inch skillet? Looking to buy one soon, pondering whether to go for the 10 or 12 inch.

Kelethis 2020-09-22 - 20:55

Dont mean to be one of “those guys” but I pay for premium so that I don’t get advertising… Love BWB but the sponsorship should really not be allowed

Pebandis 2020-09-23 - 11:26

want the recipe cause you were too busy watching him cook instead of noting the ingredients?

well then check the description

Naril 2020-09-23 - 19:48

I always liked ur cooking and trying its very yummy and healthy

Nilaath 2020-09-23 - 23:30

I really appreciate this video and I just finished making a batch! I cheated with the spicy sauce and added cayenne pepper instead, and also added some orange bell pepper because i had a few ready to be consumed. Instead of cilantro I had some basil. I really just wanted the excuse to use LOTS of garlic. I am not disappointed.:D

Dalameena 2020-09-24 - 14:31

Best Shakshuka recipe everrrrr…
Happy birthday chef. THANKS A LOT for this recipe.

Kakasa 2020-09-24 - 20:45

Like 24
Please stay connected And I appreciate if you support me please ��

Fearlesshammer 2020-09-25 - 02:05

SHAKSHOUKA: in Arabic (in Egyptian dialect ONLY)…… meaning Thorny, spicy, Hot! And the word is only used for the dish..

There u have it.. the meaning and origin of SHAKSHOUKA

Do ur research. North African countries may do it, but it originated in Egypt, where the original recipe originated Fullstop..

Stonerunner 2020-09-25 - 12:33

U forgot the main ingredient which is harissa the tunisian spicy sauce,this is not the original tunisian dish. U forgot to put harissa and other flavors.

Ragefire 2020-09-26 - 03:22

Wow, this looks awesome and super cheap! Also, so easy and mostly using well-available ingredients!!

Runebourne 2020-09-26 - 07:51

I know what I’m doing this weekend! Also, Kenji, thanks so much for posting these great videos more regularly!

Kazirn 2020-09-26 - 10:20

If anyone can tell me if Gordon Ramsey has ever been on this show, please link the video here for me. I have to know.

Bat 2020-09-26 - 17:37

For authentic Tunisian shakshouka substitute cumin+ras el hanout by ground caraway + ground coriander seeds, a spice mix known as “tabel karouia”. It magically sweetens the tomato sauce and you won’t need any honey.

Ketus 2020-09-27 - 07:56

Babish: “There are many variants of shakshuka out there, but they all share one thing”
Also Babish: *Names two ingredients*

Zulkilar 2020-09-28 - 00:43

You should make the platters from Monster Hunter World! I would love to see you do those

Shakaran 2020-09-28 - 07:48

over 7M subs for a cooking channel yet no salt and pepper in sight.

Shakaran 2020-09-28 - 12:13

Thank you, Dimitra! I love Shakshuka. So, I will definitely try this. You introduced me to Dodoni feta cheese. Love it. I recently tried the Dodoni cubes in olive oil, but I found that it doesn’t compare to the Dodoni slabs in brine. Going to go buy some Dodoni right now��.

Manameena 2020-09-29 - 02:22

That looks amazing! Have it with garlicky yogurt, on the side.

Fentrius 2020-09-29 - 11:32

Never slice basil, never buy chopped tomatoes. Basil loses flavour, and whole canned tomatoes are first class while chopped are subgrade.

Chillflame 2020-09-29 - 22:18

Great looking dish but two points: 1) no Middle Eastern dish of this type would be cooked without GARLIC, 2) can you imagine how this would taste using shitake instead or ordinary mushrooms?

Ballaril 2020-09-30 - 09:36

Omg your sense of humour is amazing! I‘m on a 72 Hour fast and just binge watching your Channel haha looking for ideas to break my fast tomorrow ��

Thordihuginn 2020-09-30 - 14:46

Tried this out for the family dinner a few days ago with rice. Was delicious, easy and doable in one pot. My kind of dish.:)

Majas 2020-10-01 - 02:12

This is very much like Turkish cooked eggs. This is perhaps the best Egg recipe you can make.. And I noticed you use the same Tunisian olive oil I use.

Axefist 2020-10-01 - 09:05

i live in north africa… This is the only meal I can cook Xd!! hhh �� if we are not counting eggs

Megrel 2020-10-01 - 18:58

I made this by using only one tomato, some chicken stock, fresh cream and some stir fried chicken along with the eggs. It was good.

Bluecaster 2020-10-02 - 08:16

Interesting! I make an Italian version with tomato sauce on the plate first, then the eggs and then crispy fried pancetta bits. Serve it with toasted sliced Italian bread. All that said I am craving these other flavors so I will be giving this a try if I can get my pan that well seasoned that is.

Cerekelv 2020-10-02 - 17:20

Aralas 2020-10-02 - 22:42

Bloody hell man, I’m on a Keto plan and today is my 23 hour Fasting, it’s 18:26PM as I type this with 34 minutes to go, I swear I watch so many food channels,including the video I watched prior to clicking onto this one…bro I swear I have never had a video make me salivate this much,I feel like one of Pavlov’s dog�� but yo, big ups to this video,I’m gonna make this tomorrow and the good thing is I’ve made that Harissa Sauce before from a recipe book I bought(thought it was Moroccan Harissa) and I know that thing packs a serious punch,it’ll make a weak pallet call for Mama�� Thanks for sharing✌�� will give you feedback soonest

Gavinralace 2020-10-03 - 11:18

On the mexican inspired side, why not use Zapatos instead of a plain tortilla?.. Can’t find a pic to link to, but they’re like tortillas, but shaped like a shoe sole, and about a 1/4″ thick. They sell them in mexican grocery stores (here in Arizona at least). Though after an unsuccessful google search I’m wondering if this is a regional (like, only in AZ) thing.

Kagalar 2020-10-03 - 15:41

Basically, this recipe is eggs and tomatoes and ANY other veggies and spices you want…like cumin and bell peppers….etc….to your taste. It is truly delicious with a side of buttered toast! Don’t forget the coffee!

Baktilar 2020-10-03 - 18:08

Well this a dish I can make…lol this dish reminds me huevos rancheros.

Whisperforge 2020-10-04 - 00:22

Looks yummy
Out of all the similar recipes, you were the only one who recommended canned tomatoes.

Much better choice.

Goltigore 2020-10-04 - 19:33

The recipe differs for every country but as a Tunisian I cringe each time people put a topping on it or use a lot of can tomato personality we use only a spoon of tomato paste and water to dissolve it otherwise I feel like it’s going to be too sweet or thick. The original one that I know is supposed to be fast (I do mine in like 10min max) light and spicyyyyyy like if your not on the verge of death it’s not a good Shakshuka lool… but also I eat harissa as a snack so idk ��‍♀️

Fenrishura 2020-10-05 - 07:00

I just made your Shakshuka recipe and it was to die for!�� I couldn’t believe for so much food it was so little calories. Definitely becoming one of my staples.

Fordredi 2020-10-05 - 11:04

I made this for 4th of July brunch and now everyone thinks I’m an amazing cook

Bolak 2020-10-06 - 02:45

This is also a very good testosterone booster meal, it helps men with low testosterone

Faugul 2020-10-06 - 12:28

Kenji, why do you use extra-virgin olive oil on high heat? Is there a special way to use it so that it doesn’t end up bitter in taste because of the heat?

Stonebeard 2020-10-06 - 20:31

I told my mother I wanted to make this, she didn’t recognize it by name, but she remembered having it before from the description, in addition to being delicious, quick, easy and instagram worthy, she said it was also a good hangover cure

Balen 2020-10-07 - 00:07

Is this dish cooked outside of north african countries? I love it and we do a variety of shakshukas in Algeria.

Beazelune 2020-10-07 - 12:12

Dude just don’t cook food from arabs
Its rly simple but u made it super fucking complicated

Zololrajas 2020-10-07 - 23:37

This is a great international, global treasure of a recipe. Just make tomato eggs, and give it the particular flare and ingredients of the target cuisine. Like ranchero eggs, for instance. Great vid! ��

Bearin 2020-10-08 - 09:15

Are you from the same tribe as the-guy-who-hosts-hearts-of-space?

Adrierdana 2020-10-08 - 20:33

I just made this, it came out great, the eggs got well cooked, but I don’t mind, my guest loved it along with my homemade bread:) I think cumin makes everything taste better. Thank you for posting!

Nilarana 2020-10-09 - 02:14

Shakshukah not Shakshuka (with h at the end)….. Shakshukah is an arabic dish mostly done with onion tomato and eggs,,, additional things are not usual. We don’t put the egg as you put it. We mix eggs white and yellow parts then mix it with the tomatoes and onions and keep the mix for few minutes to cook. We eat Shakshukah with bread ��

Samugore 2020-10-09 - 06:29

“This is gonna be the easiest recipe you’ve ever tried”
“Okay, so to start you are gonna want a cube of dwarven mithril, a page from the Gutenberg Bible and the egg of a giant squid”

Ishnntrius 2020-10-09 - 17:49

BS One minute you can say all that we wasting people time blah blah blah blah

Saithigda 2020-10-10 - 02:25

Chef John I’ve always loved your chanel!!
I started my own chanel which is nothing close to as amazing as your chanel. Please check out my chanel and latest recipe. I’d love for you to try the recipe ��
https://youtu.be/4N5pA1n7J3w

Cenaya 2020-10-10 - 09:36

Şakşuka has eggplant you actualy made a menemen with mushroom bro

Nilamand 2020-10-10 - 14:13

Your hatred of cilantro sings to me! I can’t stand it either, so much so that fresh cilantro makes it hard for me to breathe…��

Ka 2020-10-10 - 20:31

@Binging with Babish
I think Carla from @Bon Appétit
made a version of this, which she called “Eggs in Purgatory”. My friend who grew up in Egypt with a mom from Scotland was also very familiar with this. She’s been in the US long than anywhere else.

Bandira 2020-10-11 - 08:16

First i loook delicause then at the end put oil again? I feel cannot trust

Drelaginn 2020-10-11 - 18:16

As you said, tick the subscribe button if you love me. So I did.

Granirdin 2020-10-12 - 01:43

nice recipe but that white is not cooked I would have given it 5 more mins:p

Adrielak 2020-10-12 - 23:09

I am gonna to try at home tomorrow really nice recipe I like it much

Araran 2020-10-13 - 05:06

The egg with the broken yolk is the one you feed to the cat.

Painbrand 2020-10-13 - 07:35

I used this gravy with little twick as pizza sauce! Turned out awesome ��

Hugibor 2020-10-13 - 23:21

Amazing.it looks delicious. I do love combination of eggs and tomatoes it’s taste so good.thank you

Mashicage 2020-10-14 - 11:32

I had this for breakfast this morning. I was an hour late for work. Thank’s for that.

Mazutaxe 2020-10-14 - 20:08

Well the chefs Shakshuka is most certainly off the hooka! I will try this out as soon as possible. Using already chopped tomatoes from a can will help speed up the process. The trickiest is getting the eggs poached at the right point so the egg whites are solid and yolks runny. But the tip that it keeps cooking in the sauce is good to know.

Gavinralore 2020-10-15 - 03:01

I always set a bowl over my onions to stop the gases from getting into my eyes.

Gagul 2020-10-15 - 08:15

Made a double recipe in a 14 in pan with 10 eggs. Came out great. Served on olive oil drizzled crostini. Yum.

Laikus 2020-10-15 - 15:35

The real Shakshuka with Harrissa comes from Tunisia. The expression « Shakshuka », come from Tunisian speak. It mean a mixture.

Vozuru 2020-10-15 - 19:53

great meal i also tried a simple and quick version on my channel. tastes delicious with
fried eggs.

Yggron 2020-10-16 - 17:16

i crack up when i see him serve food on the cutting board ��

Grom 2020-10-17 - 03:19

this dish is not Shakshuka

this dish is made with eggplant Turkish cuisine culture remember ottoman turkish cuisine 650 years asian ruled europe and africa yogurt inventor is asian turks not greek eeyyy america
https://www.youtube.com/watch?v=HnzFkPpg6Zc

Anaralace 2020-10-17 - 12:50

I LOVE shakshuka. Yours looks delicious but without the olives.

Mugrel 2020-10-17 - 22:26

Replace the tomatoes with New Mexico red Chile — now you’re talking!

Nilamath 2020-10-18 - 02:44

John the last Chef I followed this close was Paul Bocuse. BTW that Tortiflette recipe was amazing!

Malarn 2020-10-18 - 15:28

The whole “Oops, I forgot a plate.” bit for the Bounty advertisements always gets me ��

Kazrakasa 2020-10-19 - 04:20

Ahhhhhhh I’m hungry now. Definitely will try it. And I’m gonna add pitabread to dip it.. mmmmmmm… �� Thanks for your recipe. Oh extra credit for you are gorgeous too ☕

Bagelv 2020-10-19 - 05:14

that is one of my favorite dishes..in Algeria we can add pepper..sush an amazing channel you’re presentation and how you cook.. just perfect ��Masha’allah

Truewind 2020-10-19 - 12:59

That egg white is still gelatinous. It needs a few more minutes in my opinion.

Fenrishakar 2020-10-19 - 18:42

I wish I could mute your voice and still could understand the recipe. ��‍♂️

Aragda 2020-10-20 - 13:28

The moment he added the mushrooms, I told myself “Imma outta here…”

Anayakus 2020-10-20 - 19:49

The first I saw the dish was on buffet as part of an Israeli breakfast. I stared at it, decided the chef had botched it, it was so messy looking. and moved on. I finally got to taste it possibly on my next trip to Israel. What an awesome dish. I have a minor quibble with this particular preparation. As the tomatoes cooked I could see the remnants of the skin in the sauce. My experience has always been to spit it out, surreptitiously to be sure. The skin gets tough.

Direscar 2020-10-21 - 00:09

I will definitely prepare this recipe. Your recipes are all wonderful!!!

Dorr 2020-10-21 - 20:13

Shakshouka (شكشوكة) means “a mixture” in the tunisian arabic dialect

Mavenrad 2020-10-22 - 05:40

First of all, it’s a Turkish dish, not Tunisian, not Egyptian; and even more so not Greek:)) Try using two varieties of tomatoes and adding half table spoon tomato paste. Use Italian hot pepperoccini (hopefuly, I wrote it correctly). By the way Greek friends, west side of Cyprus is Turkish gas reserves:)

Mardin 2020-10-22 - 09:01

30 seconds into my first video of yours and immediately subscribed. Can’t wait to try my 25-year-old-new-to-cooking-mediocre-at-best hand at this dish!

Gagar 2020-10-22 - 20:26

thats a tunisian famous food but thats not chakchouka thats a ija because the chakchouka is cooked without eggs but the ija is cooked with eggs

Ironfont 2020-10-23 - 04:55

shakshuka is a tunisian food �� and this is not the way they make it, still a good job ♡♡

Fo 2020-10-23 - 13:24

THANK GOD that Shaquille O’Neal didn’t buyout Shake Shack and start selling this for breakfast! “Shaq’s Shake Shack Shakshuka” is a mouthful.

Kirirus 2020-10-24 - 02:48

I’ve made this recipe several times and it’s ALWAYS delicious. I highly recommend this version of Shakshuka.

Yggdor 2020-10-24 - 06:49

Trying to make this now without all of the ingredients, wish me luck!!

Sternwind 2020-10-24 - 10:51

Got inspired by your recipe and made myversion of it. https://www.youtube.com/watch?v=q92CY1yDdk0

Yozshuzshura 2020-10-25 - 05:20

Wow it’s a great recipe i love it thank you for sharing this video

Raindweller 2020-10-25 - 08:21

You should have seen the �� on my face when you added mushroom. I love this dish and make it all the time and… mushroom?

Yggwyn 2020-10-25 - 17:53

So basically a chilli con carne sauce with eggs on top. I’m good thanks ��

Thetantrius 2020-10-26 - 06:08

Wow this food my madame always prepare for us every morning,it so nice

Fondis 2020-10-26 - 11:24

i love making shakshuka and eating it over some rice with pork tenderloin. it’s delicious.

Umthris 2020-10-27 - 04:37

“Best to cover with a lid, but I don’t have a lid that fits…this will do!” slaps on an oversized pan

Jofyn 2020-10-27 - 14:23

Love the way you demonstrate your cooking, the ingredients are amazing & very inspiring, you have a passion for cooking, Thanks for sharing & looking forward to continuously watching & learning.

Direstalker 2020-10-27 - 19:17

I made this today hands down the best breakfast I had in my life I just added oregano instead of parsley and it was delicious

Kulakus 2020-10-28 - 04:40

An excellent way of cooking and mastering.. thank you so much��

Grom 2020-10-28 - 12:09

I had this once when I was in Mumbai, India. There they call it Egg Curry!

Bugra 2020-10-28 - 22:10

In Hyderabad we call it “Khagina” it’s our favorite Breakfast dish��

Kajigul 2020-10-29 - 08:05

wow food is life yummy nman po yan man i love cooking too hehe #amil Ls

Dagrinn 2020-10-29 - 16:56

Going through all of your recipes to see if I could turn into a vegan dish for my dearest friend.

Alsanara 2020-10-30 - 00:50

I tried it 2/3 times.everyone in my family loved it.very simple and easy to cook and goes very well with garlic bread

Bandige 2020-10-30 - 05:49

Mmmmm…. Looooks gooood!! That taste sooo delicious and amazing dish!! Great dish!! See you anytime!!:)

Tygranin 2020-10-30 - 10:08

I love making this with tomatoes from dads garden. Garden tomatoes are so delicious! ❤

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