Table of Contents:
Greek Style Shakshuka Recipe: Eggs Poached in Tomato Red Peppers Sauce
Video taken from the channel: Dimitra’s Dishes
Shakshuka Recipe Eggs Poached in Tomato Sauce
Video taken from the channel: The Cooking Foodie
World’s Best Breakfast Recipe Shakshuka AKA Tomato Eggs
Video taken from the channel: Ronny Joseph Lvovski
Shakshuka | Basics with Babish
Video taken from the channel: Binging with Babish
How to Make Shakshuka: North African-Style Poached Eggs with Spicy Tomato Sauce
Video taken from the channel: Serious Eats
Shakshuka Eggs in Tomato Sauce Recipe
Video taken from the channel: Home Cooking Adventure
Shakshuka Eggs Poached in Spicy Tomato Pepper Sauce
Video taken from the channel: Food Wishes
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.
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235 comments
Follow this channel for amazing recipe
https://youtu.be/SdeQe6jGOHI
I can eat this every week, only addition I made was one link of chorizo. Ol’e
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?
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.
The Turks have a similar tomato egg recipe except they add cheese.its called Menemen.
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.
dude you repeat yourself too much it’s annoying Id love to slap u in the face!
Those eggs look fantastic perfectly cooked. Never heard of cooking eggs like this. Try eggs done with spicy Bush’s Baked Beans….
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.
2:24 That moment when your voice cracks but becomes entirely normal.
So we pretty much just watched the whole cook time from start to finish, editing minimalism
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
I see those jars of Rao’s back there:)
Gotta be the best jarred red sauce out there.
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.
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.
Check out the recipe: https://www.allrecipes.com/Recipe/245362/Chef-Johns-Shakshuka/
Sooo, did anyone count how many times he said Shakshuka??!!!
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.
How to Cook the some african Food
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Worst dish! No spice No taste.. Tried in Goa… NOOO GOOD ET AL
Kenji is like shit I burnt the onion, ah fuck just tell em I meant to do it
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.
Dunno, but if you let mushrooms cook for 20 minutes they become rubber and tasteless. Better add them right before the eggs. Such amateur.
Thank you for this recipe. I made it for my family and they all enjoyed it.:)
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
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.
great dish i also tried a simple and quick version on my channel. tastes delicious.
Wash away the horrible taste of cilantro?! Were you cursed with that terrible “cilantro tastes like soap” gene? Haha
I’m going to try this out for my breakfast today looks yummy ❤
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
That is utterly disgusting, how do you people eat this mess?
This is an Arabic dish. Palestinian and Lebanese people cook it a lot for dinner and breakfast.
I’ve done this but Peruvian style with quinoa, aji, queso fresco, panca, and paria cheese. It’s soooo good!!
i love shakahuka you can add a little bit of harissa for more savory
Amazing, I must say this is one of the best versions I’ve seen so far!!!
hello Babish, I think you mixed shakshuka with “menemen”, the you just prepared is menemen. shakshuka is a lot different than this..
“Hello this is chef John from FoodWishes.com, with SHAKSHUKAAAAAAAAHHHH”
This was really tasty, i messed up taking the eggs out early as I was toasting the pita bread. Oh well!:D
This guy speaks as if he is high…he still cooked my favorite meal
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.
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
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.
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.
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.
After all you are way famous for having the greatest cadence
“Add cilantro, but make sure it doesn’t taste like cilantro “
Fights for getting rid of metallic taste and then adds canned tomatoes. Right. Genius.
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
“Rass el-hanout”
I did not even know someone knows it, even some native moroccans dont know that
The original Shakshuka comes with potatoes and green peppers
156/5000
The emphasis is always on the first syllable in the Germanic languages, no exceptions. So pronounce Paprika (a Hungarian word) decently.
food shows are always good….. BUT DAMN IT HIS VOICE AND WAY OF TALKING!!!! who talks like this even
Interesting, why not use a can of crushed tomatoes from the grocery store?
I just made this, again!!! Thank you for the recipe. So delicious
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
you forgot to mention it eats really well with a good crunchy bread.
Got inspired by your recipe and made an Indian version of it. https://www.youtube.com/watch?v=q92CY1yDdk0
Why being so wastefull. Just use a kithen rag or towel u can use it over and iver Just wash it.
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
“Nothing will stick to the bottom of this pan.”
country ham has entered the chat
So enjoyed watching you put this incredible breakfast together! Thank you!
But like whats wrong with cilantro:( what did it do to you
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
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.
THANK you for anither awesome vid……I thoroughly enjoy your channel
This is my best, I’ve been making it for years. Not as fancy as this though:-)
impressed your way of cooking your setup is amazaing love it <3:)
stay blessed always:)
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.:)
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
https://youtu.be/32MRf7ja9bs
Look at my version of Shakshuka
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
When peeling onions, place a knife between the teeth until you’ve finished with the onion. No tears
How come I’m North African and have never tried this?! Mom, you’ve got some explaining
Man that is not our shakshuka that is babish tomato with eggs ☹️♂️♂️♂️ui fuc*ed it
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!
just found this video, first that that came to mind is this sitting atop of some hash browns….
Love the lightening-quick dig at cilantro. Stuff is gross and tastes like soap
When my mum kicks me out of the house for yelling shakshuka at 2 am I will thank you Chef John
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.
came out perfect!!!! very easy and friendly video to a first timer. wish i knew how to upload picture to show my Shakshoka.
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.
Great recipe!!Very tasty!!Thumbs up!!!Have a nice day!!I’m your new subscriber
The tomato dish would be so delicious. The video is so cool.
‘We’re going to make a lovely tomato sauce for our shak…shu…kahhhh.’
Dinner last night and I really think the mushrooms make a difference. So good. Thanks!
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
In Durban South Africa we call it egg chutney… You will find its a favourite in most homes even without the egg
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
Is this Tunisian food? I’ve never heard of it. It looks tasty though and easy to prepare.
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.
liked your vid would you mind if I ask you which app you use for video editing? loved your video
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
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!!
I always add any veggies like corn or carrot even peas when I’m out of red bell peppers! still delicious
U guys think it’s okay if I use regular tomatoes sauce? Without crushed tomatoes or whole tomatoes
Where is the garlic, smoked paprika and most importantly Harissa????
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.
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…
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!
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
This seems pretty similar to Eggs in Purgatory, only less Italian inspired.
Why does the dish sound like the one vocal part in Feel Good Inc?
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.
Best way to cook this is using a tagine, beautiful and tasty at the same time
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.
In middle east we make shakshuka too, and it’s basically scarmbeld eggs with tomatoes and onions.
I will give this a try but where can I get harissa… I wonder if I can use a Korean chili paste instead?
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.
What! You’re a cilantro hater. I don’t know how to deal with this.
Stopped watching at “tomato paste and canned tomatoes” WHYYYYY, natural fresh tomatoes taste so much better
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?
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.
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
Amazing recipe. Made it today with Indian spices. Everyone loved it. Thank you.
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”
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
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
shakshuka it’s a very famous dish here in Israel. Looks great!…good job ♥
Suggestion: how about literally any of the dishes from the anime,Black Butler? I’m especially curious what you would do with the curry
Ppl at home loved this, the kids are enjoying it right now. Thank you so much
I made the Italian version tonight and it was a huge hit!!! Tasted amazing. Looking forward to trying the other variations
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.
Recipe delights!! liked it! I recommend this recipe site ❤✅: recipemy.com
Ayyy where’s my arab gang??? We have the best food no cap
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
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.
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
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!
Shacshuka is good from Saudi Arabia
Im a North African I showed this to my family chefs and told me tht your first steps are wrong:/
Oh wow try something more sustainable. You might not get paid though ♂️
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!
Love the way this video shows the preparation and ingredients thanks for sharing, will be making this tonight!
It’s an Egyptian dish and also It’s called (shakshuka) in Egypt and we have it in the breakfast
Is that your 10 inch skillet? Looking to buy one soon, pondering whether to go for the 10 or 12 inch.
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
want the recipe cause you were too busy watching him cook instead of noting the ingredients?
well then check the description
I always liked ur cooking and trying its very yummy and healthy
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
Best Shakshuka recipe everrrrr…
Happy birthday chef. THANKS A LOT for this recipe.
Like 24
Please stay connected And I appreciate if you support me please
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
Do ur research. North African countries may do it, but it originated in Egypt, where the original recipe originated Fullstop..
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.
Wow, this looks awesome and super cheap! Also, so easy and mostly using well-available ingredients!!
I know what I’m doing this weekend! Also, Kenji, thanks so much for posting these great videos more regularly!
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.
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.
Babish: “There are many variants of shakshuka out there, but they all share one thing”
Also Babish: *Names two ingredients*
You should make the platters from Monster Hunter World! I would love to see you do those
over 7M subs for a cooking channel yet no salt and pepper in sight.
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.
That looks amazing! Have it with garlicky yogurt, on the side.
Never slice basil, never buy chopped tomatoes. Basil loses flavour, and whole canned tomatoes are first class while chopped are subgrade.
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?
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
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.:)
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.
i live in north africa… This is the only meal I can cook Xd!! hhh if we are not counting eggs
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.
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.
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
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.
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!
Well this a dish I can make…lol this dish reminds me huevos rancheros.
Looks yummy
Out of all the similar recipes, you were the only one who recommended canned tomatoes.
Much better choice.
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 ♀️
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.
I made this for 4th of July brunch and now everyone thinks I’m an amazing cook
This is also a very good testosterone booster meal, it helps men with low testosterone
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?
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
Is this dish cooked outside of north african countries? I love it and we do a variety of shakshukas in Algeria.
Dude just don’t cook food from arabs
Its rly simple but u made it super fucking complicated
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!
Are you from the same tribe as the-guy-who-hosts-hearts-of-space?
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!
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
“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”
BS One minute you can say all that we wasting people time blah blah blah blah
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
Şakşuka has eggplant you actualy made a menemen with mushroom bro
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…
@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.
First i loook delicause then at the end put oil again? I feel cannot trust
As you said, tick the subscribe button if you love me. So I did.
nice recipe but that white is not cooked I would have given it 5 more mins:p
I am gonna to try at home tomorrow really nice recipe I like it much
The egg with the broken yolk is the one you feed to the cat.
I used this gravy with little twick as pizza sauce! Turned out awesome
Amazing.it looks delicious. I do love combination of eggs and tomatoes it’s taste so good.thank you
I had this for breakfast this morning. I was an hour late for work. Thank’s for that.
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.
I always set a bowl over my onions to stop the gases from getting into my eyes.
Made a double recipe in a 14 in pan with 10 eggs. Came out great. Served on olive oil drizzled crostini. Yum.
The real Shakshuka with Harrissa comes from Tunisia. The expression « Shakshuka », come from Tunisian speak. It mean a mixture.
great meal i also tried a simple and quick version on my channel. tastes delicious with
fried eggs.
i crack up when i see him serve food on the cutting board
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
I LOVE shakshuka. Yours looks delicious but without the olives.
Replace the tomatoes with New Mexico red Chile — now you’re talking!
John the last Chef I followed this close was Paul Bocuse. BTW that Tortiflette recipe was amazing!
The whole “Oops, I forgot a plate.” bit for the Bounty advertisements always gets me
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 ☕
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
That egg white is still gelatinous. It needs a few more minutes in my opinion.
I wish I could mute your voice and still could understand the recipe. ♂️
The moment he added the mushrooms, I told myself “Imma outta here…”
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.
I will definitely prepare this recipe. Your recipes are all wonderful!!!
Shakshouka (شكشوكة) means “a mixture” in the tunisian arabic dialect
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:)
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!
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
shakshuka is a tunisian food and this is not the way they make it, still a good job ♡♡
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.
I’ve made this recipe several times and it’s ALWAYS delicious. I highly recommend this version of Shakshuka.
Trying to make this now without all of the ingredients, wish me luck!!
Got inspired by your recipe and made myversion of it. https://www.youtube.com/watch?v=q92CY1yDdk0
Wow it’s a great recipe i love it thank you for sharing this video
You should have seen the on my face when you added mushroom. I love this dish and make it all the time and… mushroom?
So basically a chilli con carne sauce with eggs on top. I’m good thanks
Wow this food my madame always prepare for us every morning,it so nice
i love making shakshuka and eating it over some rice with pork tenderloin. it’s delicious.
“Best to cover with a lid, but I don’t have a lid that fits…this will do!” slaps on an oversized pan
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.
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
An excellent way of cooking and mastering.. thank you so much
I had this once when I was in Mumbai, India. There they call it Egg Curry!
In Hyderabad we call it “Khagina” it’s our favorite Breakfast dish
wow food is life yummy nman po yan man i love cooking too hehe #amil Ls
Going through all of your recipes to see if I could turn into a vegan dish for my dearest friend.
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
Mmmmm…. Looooks gooood!! That taste sooo delicious and amazing dish!! Great dish!! See you anytime!!:)
I love making this with tomatoes from dads garden. Garden tomatoes are so delicious! ❤