North African Shakshuka ♨️Saladmaster Sizzler
Video taken from the channel: Saladmaster
Shakshuka Eggs Poached in Spiced Tomato Sauce | Pai’s Kitchen
Video taken from the channel: Pailin’s Kitchen
1 Pot Chickpea Shakshuka | Minimalist Baker Recipes
Video taken from the channel: Minimalist Baker
Shakshuka Eggs Pouched In Spicy Tomato and Pepper Sauce
Video taken from the channel: Chef D Wainaina
Shakshuka (a Middle Eastern Vegetarian One Pot Meal)
Video taken from the channel: Azlin Bloor
North African Poached Eggs Gordon Ramsay
Video taken from the channel: Gordon Ramsay
North African-Style Poached Eggs in Tomato Sauce (Shakshouka)
Video taken from the channel: Tasty
Preheat oven to 400 degrees F. Heat oil in a large oven-safe skillet. Add onion, chili paste, and pepper, then cook for 10 minutes to soften. Add garlic, tomatoes and salt and stir well.
Instructions In a cast iron pan or skillet, heat olive oil over medium to high heat. Add onion, and fry for 5 to 10 minutes until soft. Add garlic and fry 2 more minutes. Add cumin, harissa and paprika and fry off until fragrant. Stir in tomato paste, and tomatoes.
Add beef stock.Ingredients 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling 1 medium onion, thinly sliced 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat 1 fresh small hot chili.Prep 10 min, cocina 35 min.Porciones 4 (1 1/2 tazas cada una) Disfruta de este popular platillo norteafricano para el desayuno o la cena.
También conocido como huevos en el purgatorio, en esta receta los huevos se escaldan suavemente en un baño a fuego.Ingredients 2 Tbsp EV olive oil 1 medium onion 1 medium clove garlic ½ tsp ground cumin 2 tsp sweet smoked paprika 1 tsp chilli powder mild or hot, up to you 1 red capsicum bell pepper ½ tsp white sugar 800 g chopped tomatoes (2 x 400g) 2 Tbsp sundried tomato paste 1.Instructions Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamo.
Harissa Shakshuka (North African Eggs in Purgatory) Whether enjoyed first thing in the morning, or as an easy breakfast-for-dinner, this classic dish of eggs simmered in spicy tomato sauce will both delight and satisfy.Shakshuka is a North African dish that’s commonly prepared in the Middle East today. It consists of eggs poached in tomato sauce.
The sauce usually has flavors of garlic, onion, and paprika.Eggs poached in spicy tomato-based veggie stew, baked to perfection and garnished with fresh herbs. Bread is a must for dipping in the sauce and runny yolks. Sometimes it is served in a pita.
Shakshuka originated in North Africa, namely.Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes.
Add the garlic, coriande.Get the Recipe > Eggs in Spicy Tomato and Roasted Red Pepper Sauce (Shakshuka) Forgive me while I take a minute to gush like a perfectly poached egg about why I love shakshuka. This dish features eggs gently poached in a bright, savory tomato sauce fragrant with warm spices and spiked with red pepper and pops of fresh herbs.Shakshuka can be made spicy or mild, depending on your preferences.
Add cayenne pepper, red pepper flakes, or fresh hot peppers to up the spiciness, or tone it down by decreasing the amount of harissa and topping it with dairy, such as feta cheese, Middle Eastern labneh, or greek yogurt. Thomas Keller.Shakshuka (or sometimes Shakshouka) is a North African spicy dish of eggs stewed in a tomato and bean sauce. It is thought to have originated in Tunisia (but now really popular in Israel and Middle Eastern countries) and this is our twist on it, with a few changes.
Directions. 1. Heat the oil over medium heat in a large non-stick skillet. 2. Add the onions, peppers, and garlic. Cook, stirring occasionally, until vegetables are softened, about 4 minutes. 3. Stir in the tomatoes, water, salt, pepper, cumin, and cayenne.
Simme.Heat up the olive oil in a saucepan. Dice the onion and garlic and add them in until they become fragrant and translucent. Dice the tomatoes into cubes and add them to the saucepan.
Add the crushed tomato and allow to cook down for about 20 minutes.
List of related literature:
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| from Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture |
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| from Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded |
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| from Ethnic Fermented Foods and Beverages of India: Science History and Culture |
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| from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine |
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| from Cuisine and Culture: A History of Food and People |
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| from Heirloom Beans: Recipes from Rancho Gordo |
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| from The Viandier of Taillevent: An Edition of All Extant Manuscripts |
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| from Encyclopedia of Cultivated Plants: From Acacia to Zinnia [3 volumes]: From Acacia to Zinnia |
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| from Ruhlman’s Twenty: 20 Techniques, 200 Recipes, A Cook’s Manifesto |
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| from The Encyclopedia of Herbs and Spices |
122 comments
Thanks Pai it is so nice. Easy to follow without fish sauce.
the arabic it dosn’t correct XD…… but It’s okay….. you must arabic like that… (بيض )
I really likes this so I took this recipe as an inspiration and posted a curry shakshuka recipe on my channel. https://www.youtube.com/watch?v=NZghDo662IA&t=2s
It’s the Harissa that makes it, your recipe is actually better than most Top Chefs.
Dont like this version. But she was cool. Gotta use fresh tomatoes!!!
I’ve made this twice now (without the chilis) and it’s so fucking good I can barely stand it.
“ص و ص ف م و ث” IM SCREAMING AHAHAHAHAHAHAHAHAHAHAH U TRIED
It’s an Egyptian dish and also It’s called (shakshuka) in Egypt ���� and we have it in the breakfast
Are these Cayenne chilli peppers he is using? I see Soo many recipes from Gordon and Jamie using these “chilli’s” in North America they look like either Thai red chilli or cayenne. Thanks
That arabic translate need a little of fix. it should be connected the letters with a line and from right to left:)
But thank you for that translate and you let other people from a different country understand and enjoy your video ��
There’s a lot of logic behind the use of fish sauce in your tomato-y/italian dishes. A lot of traditional italian tomato dishes start with sauteed anchovies, which is a similar flavor.:)
May be it’s good but I will prepared in Indian style and it will be more testy for my test!
Glad to read, north african, instead of that western colonized sponsored so called country filled with thieves and murderers.
These eggs looked baked, not poched. Is that why you didn’t call it Shakshuka?
If u broke the eggs (like scrambled eggs) it will become a Mumbai egg dish known as bhurji pav
The arabic words starts from the right to the left you made it from left to right ��
Is that how North Africans writing shakshouka is that in North Africans dictionary������
well i like the gesture that u “tried to” translate arabic, but our letters are connected
first there as Labneh on The Domestic Geek, and now there’s Shakshouka on Tasty… I’m feeling a strange middle-eastern pride that I can’t explain o_O
Gordon Ramsay is not cooking in the video
The person is chopping with the right hand and Gordon is a lefty!
What can be used instead of bell peppers? These are expensive where I live
gone do this one day!! i love eggs and i already wake up most days in time for brunch so this is perfect
If you’re going to add Arabic text, perhaps check that it looks kinda the same way it looks in Notepad? Because the way it looks here it’s just unreadable. The letters are laid out left to right instead of right to left, and they are not shaped (i.e. letters should connect to each other in Arabic, they are simply separate)
That looks like shit. Maybe revisit this recipe as it’s traditionally not a goo with egg on top. Good news is there are some really great recipes out there for this!!!
I love how they spelled the Arabic letters from left to right rather than the opposite way
This is nice and I respect Gordon a lot but, this is not an accurate Shakshuka
What is a good substitute for Sriracha that isn’t too spicy? Was planning to make this for my brother and dad but they aren’t into spicy foods.
I am from Algeria. We make this dish a lot coz we love it but without adding fish sauce. It’s absolutely delish especially when it served with kesra bread.OMG..
Annoyed because the arabic on the top left is all messed up:,)
I recommend serving it over couscous, and maybe mixing in chickpeas or minced lamb for extra protein!
I really like the effort buzz for putting the arabic sub but it makes no sense (if you intended it to be arabic) but great job!! Who doesnt like shakshouka?! cheers
That’s a fried egg not a poached eggs. Poached eggs don’t have the yoke exposed. And people are saying the Arabic is all messed up.
This is very good. I’ve a modified, lite more multi-nutrition version with tomato, not sauce, potatoes, peas or beans and I keep the yolk runny. Amazing breakfast that feels good not to just eat but feels good long after. I think runny yolk makes the dish whole.
If you like tomatoes, spice, and eggs, how do you NOT love Shakshuka? Fish sauce has that kind of funk taste, but you gotta love it!! Pailin seems like such a fun gal!
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So Anglo, he can’t even bring himself to call it by name: Shakshukah… rather he calls them North African Eggs… even though it’s also the typical breakfast in Israel, Jordan, Palestine, Lebanon, KSA, and Yemen. Most put in paprika.
Our writing form right to lift and the littles like this (مرحبا ) not like this ( م ر ح ب ا ) thanks
at least make sure you write arabic correctly. from right to left for start and withe right kind of letters
next time revise with an arab speaker:)
p.s. shakshouka is usually made with pepers too
First, i love your chanel. you have taught me a lot of things about Asian Cuisine. Now as an Israeli of Tunisian origin I must say there’s some fundamental incorrectness in this recipe.
1. There’s a key difference between a Moroccan shakshuka to a Tunisian shakshuka. this one you’re making hear is the Moroccan Style one. the tunisian is completely different and more similar to French Ratatouille then to this shakshuka.
2. Onion is a common and fundamental mistake in shakshuka. it adds sugar and sweetnes to the dish that takes it out of balance.
3. You must use a lot of garlic and no bell peper, green anehaim chilis is what used in the original.
4 the idea of fish sauce is very interesting. I’m going to use it next time I make a Shakshuka.
5. Another very common variation, is to add Mergez which is a Tunisian spicy sausage.
It’s traditional tunisien dish but without with fish sauce we edit with harrisa chilli sauce ��and we call it chakchouka
Ok, was skeptical of the fish sauce, but I added it and…well, it was delicious. Really delicious. I like this recipe the best of the 6 YouTube Shakshuka recipes I have tried.
Looks tasty!
If you can find Harissa at a middle-eastern grocery, you have all the spices taken care of in one spoonful.
Fish sauce is a great idea! the Thai equivalent to anchovies…
In Israel we make it with fresh peeled tomatoes! It’s amazing(usually I get lazy)…the restaurants here serve it very thick..not soucy at all
ok first the writing is so wrong second of all iam algerian and this is so far from Shakshouka its not the old styled one or the modern way so wrong
If you can get merguez, that would be really good…wouldn’t need fish sauce
Thank u for trying to write in Arabic, but its not Arabic at all Lol
Cooking at home is fun. Cleaning up afterwards is ok but finding everything in the grocery store is a pain in the ass.
wonderful new way to do this dish!!!..which is, by the way, my fav breakfast plate!!! I used to use harissa sauce to do #shakshuka but now with your recipe it´s so easy to do it!! Congratz!! Best regards from #Mexico ������
You should have added harissa
There is no shakshouka without harissa
Just like me, a Chinese always put soy sauce and Shao Xing wine in my bolognese! Sooo good
I mean its not just North Africanits part of middle eastern and Balkan cuisine as well
This was just made for me by a African man but it was scrambled. Gordon knows his food!
this is not our shakshoka
ours is best but this like Italian pasta with out pasta��
i am an Egyptian, and we absolutely don’t make it this way!!, first we don’t put curry and paprika!!! second WTF how many tomatoes did you put in it!!!third it’s called “shakshouka” and fourth we serve it hard-cooked scrambled!
That’s called shakshuka for y’all asking and it comes from Tunisia
I’m very disappointed in Gordon. Who would have thought that a world renowned chef would support African poaching!!!
Is this Egg in Hell? This was 3 years ago while people just make it trending just now.. ��
@ the people complaining about vegans: shut the fuck up theyre not even commenting anymore and you just sound whiny. ur no better than them ��
I am north African exactly from Algeria well done Gordon you have donne it better than most people I know kiss little Oscar for me ������
I’ve had Shakshukah from Jaffa from Dr. Shakshukah, can anyone tell me if this recipe is as or near as good?
this recipe os from tunisia it s in north africa #tunisiansaroumdtheworld
“Ready in 20 minutes”
Took me 2 hours to prepare and cook bruh
Right away I’m going to tell you to put your onions in a minute or two BEFORE your garlic or you’re gonna get burnt garlic.
Look delicious! I will definitely be trying this soon!
Question, where do you get your palm sugar and fish sauce?
After I added the egg, my neighbor came to me to help him move some stuff inside his house. I forgot to turn off the fire and after 20 minutes when I came back my shakshuca could be eaten with chopsticks instead of a spoon. The good part it’s still tasty.
i like when she say woooh woooh. her shakshouka looks good too.
I suggest you take this video down. This is very unprofessional of buzzfeed. If you want to display the ingredients in Arabic then do it properly. You should be embarrassed. I can’t even continue watching this shit
One of my all time fave breakfast/brunches. Lovely recipe Azlin ����
Does anyone know where I can get this exact tapas pan she is using?
My cousin married an Israeli guy and she serves shakshuka in her restaurant with wedges of warm pita bread. I LOVE IT.
Just like when making anesthetic Italian marinara sauce. It actually has real anchovy paste if not the real anchovies until they are dissolved into the sauce and you can’t tell if they are not there. It gives that extra kick of flavor to the marinara sauce. Most vegans do not even know that they may be at Chuy’s inside that sauce.
In Algeria we eat this for lunch in the summer. The ingredients are mostly summer veggies. It easy to make and delicious to eat ��
tasty is running out of ideas, shakshouka hhhhhhhhhhhhhhhhhhhhhhhhhh
I don’t like runny eggs, but my husband does. I might try this making one for me with set eggs, and one for him with runny. I think he’d like it.
I used to love watching GR cook, but these extreme close-up videos are nauseating to watch. I suspect it’s not him doing the cooking any longer, but just a voice-over.
Your writing the Arabic version wrong
Paprika 1tsp
بابريكا ملعقة صغيرة
Sorry I just couldn’t help but correct you guys no offense I’m very happy that your trying your best to write in arabic❤️❤️
Looks awesome delicious, will definitely have a go with this recipe, Thank you for sharing ����
I just made these, so delicious, you just need some bread with it
i find you fascinating… and knowing what you’re like with family, sure wish i had a father.
The arabic is messed up btw its backwards the font messed it up i guess thats cause arabic is right to left not left to right
Fish sauce, that’s interesting. I usually use about a tablespoon of tomato paste to get that tomato umami. And instead of cayenne, replace the bell pepper with one jalapeno that you can add the same time as the onion.
I make this for my family brunch every weekend so I’ll definitely try your version next time.
Thai cooking channel? Never heard of it and you sound so nice, sign me up!
The title of this video isn’t accurate. There’s food on the plate.
It’s distastefully obvious you didn’t decide to add fish sauce after tasting… I understand you have a responsibility of video production, but geez… don’t insult us
For all those fighting about who’s dish it is relax. All of the Middle East cook it. Some have their own twist and all versions are delicious!!! It’s a classic arabic dish that I love
I stopped the video the moment you got that fish sauce. Way to ruin a dish.
HELLO LOVELY VIEWERS! Important Note:
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Thank you for watching!
What the hell is going on with the Arabic Language, that’s totally wrong and out of sync o_O???!?!?
I love how it is one pot and done, so simple and nice to serve with the whole family
Wow this dish looks so delicious,I’m hungry by just watching this video!
best way of out site cooking most watch https://www.youtube.com/watch?v=RFIpxrLULm4
This is great, has been on our to do list for a while. We are also excited about that green shakshuka!
Every gordon rampsay video its like the camera man is learning how to focus and zoom in/out lol
looks like an interesting variation on shakshuka but is it wise to cook tomatoes in a cast iron pan?
Um, he forgot a lot of the seasonings used in shakshuka. And also forgot to cook thru for flavor before adding the eggs on top of the shakshuka, not directly on the pan.
Did they put Arabic in here. Ammmmmmmmmmm tasty its backward
hehehe this is Moroccan!please more Moroccan recipes they’re the Best!!
Perfect #recipe for a perfect #breakfast…Best regards from #Mexico ������������♂️�� #shakshouka The best breakfast in the world!! #worldsbest
thats fried eggs with sauce in the pan, not pouched eggs Gorden, you should know better you $%#$wit
I’ve tried harissa but haven’t shakshouka, boy that’s a lot of harissa and I can tell thats spicy AF. lol
I wish I was there with my cup of coffee, good job and may God bless the work of your hands.
We have the same dish in Indian style.. we make it all the times.. ��
Thanks for your version of this dish. I have loved making it.
Made this a few days ago and it was amazing.
also it got me laid
Finally I find a straightforward recipe for this with no long speech, blah-blah, thanks, Mr. Ramsay!
Fish sauce… I am SO going to add salted Spanish anchovies to my Shak next time. I love the enthusiasm of this video, it’s inspiring and encouraging and just all round delicious and yummy. ��
Why is it important to use unsalted tomatoes? Is it just taste or will it wreck something?
This is not shakshoka that I know
What the hell �������� 5 years old kids can make better just what you did
That face you made when you took the first bite haha �� and why do I have a feeling you add fish sauce to other non Asian dishes as well lol
The arabic is so bad it’s not supposed to start from left to right it’s the other way around and the letters need to be connected for example you wrote eggs like: ض ي ب it’s actually like this: بيض
Too much fuss about where the dish originated. Yes it’s a north Afrikan cuisine. However most people inhabiting northern Afrika today are no more native to the region than a majority of the people inhabiting North America. The Arabic invasion, colonization and conquest of Afrika dominated the continents northern region. Couple that with the ethnic cleansing of actual natives, still going on till this day and BOOM there you have it. The people who make up north Afrika currently.
when your arabic but have to read the ingredients in english cause they screwed up the language so much it’s unreadable
omfg the arabic i’m not even arabian im african but i have lived in U.A.E for 10 years and that is just to funny �� you’re supposed to connect the letters has no one at tasty ever seen arabic.
Please get a professional translator. My language is awful in the video
You’re not off the mark with the fish sauce. Ancient Romans had garum which was fish sauce they put on everything.
I wonder how this compares to Eggs in Purgatory, isn’t that one Italian?
Cooking starts at 6:05
Full blog post and recipe can be found on my blog:
https://www.linsfood.com/shakshuka-burrata/
I’ve recently started making shakshouka and have added my own twists. I have to ask: why no garlic? I add coriander and cumin (toast and grind of course) but it gets added with the harissa (dried peppers (soaked) with garlic and the coriander/caraway/cumin spice) paste. I’m true to my eastern european heritage and brown some sausage in the oil first before adding the onion and other aromatics.
To Be More Specific, It’s From Tunis
Sorry Shakshuka Without Hrisa Cop Bon Is fake Shakshuka
Also Hrisa Comes From The State Of Cap Bon In Tunis
Nice touch to use smaller dish. Might try with small indian one. Ow fish sauce…YES.
man, i can’t see the molecules of the dish, how am i supposed to learn?
OMG! A woman after my own heart: I add fish sauce to EVERYTHING!!!:):) I just hit the SUBSCRIBE button because of that…! 😉