Know of another Shakshuka variant you think the world should know about, let us know! I personally think that soft chickpeas would go great in this and aubergine would also be a great egg replacement. Thanks for watching, and if you want to support the channel, check out our patreon. www.patreon.com/MiddleEats
The Turkish menemen has so far been my favourite although I prefer whole eggs in stead of scrambled. The Egyptian foul is very interesting though. Piperade basque is very similar, too.
@@natviolen4021 Turkey also has a dish called shakshuka (şakşuka) that's not the same as North African shakshuka or menemen. It's an eggplant dish with tomato sauce instead, no eggs.
@@rachael4512 Well, I guess there are as many recipes as there are cooks. I've been served a dish with onions, tomatoes, eggplant, bell pepper and feta and it was still called menemen. Maybe it also depends on the region.
In the Eastern Algeria (inland region) version we need three basics: garlic, tomato and eggs, with herbs (parsley) to sprinkle over after it is cooked. Onion + tomato + egg is called chtet7a. We never have it for breakfast, rather a quick and simple lunch dish.
In Lebanon we make a more pepper forward (bell peppers and hot peppers) Shakshuka that is made as a side dish to mujaddara (aka mudardara). The one I had and make at home comprises of sliced onions and peppers and garlic, with some tomatoes. You can make it as spicy as you like. Cumin and coriander would also work. Great channel. Keep up the good work!
Born in Sweden to Libyan parents I was always asked about diffrent north african/ middle eastern dishes from my friends. I couldnt answer becouse i simply didnt know so much about it. This Chanel is a absolute game changer! Thank you so much!
North African food is amazing, I want to make more dishes from there but it can take a lot of work to find the right recipes. I've actually got a playlist of a few dishes if you want more ideas.
Back home in Egypt, I have actually never eaten a shashuka with whole eggs, it was always scrambled eggs with tomato sauce similar to the yemani version in the video. I only knew about other versions when I traveled to western countries 😅 My mum used to enhance it with other veggies like black olives
Thank you, Obi, for these recipes. I tried the Yemeni Shakshouka this morning. It was a delicious and satisfying breakfast. The Yemenis were great seafarers and traders. For centuries, they travelled round the Malabar and Coromandel coasts of South India, the coast of Sri Lanka and further afield to Indonesia to trade. Some of the main items of trade were, of course, spices. In Sri Lanka, they exchanged cloth and other necessaries for our spices and gems. They set up trading posts along the coasts and married into local families. It was a peaceful and productive coexistence and exchange. It all changed, of course, when the Portuguese, Dutch and British arrived in the Indian Ocean. This history is reflected in the Hawaij spice mix. It includes almost all the main spices we grow in Sri Lanka: black pepper, cinnamon, cloves and cardamom.
In the 1950s we made this dish regularly. My mother heard about adding eggs in 1960 so we tried it. It was tasty. We only made this dish in season since there were no tomatoes out of season in those days. Bad tomatoes made an appearance in the usa. They were always in super markets and had the consistency of wet cardboard.
Try it with feta cheese (add right before the eggs are done) and with finely chopped tomato and cucumber salad, preferably with pita bread. One of my favorite easy family dinners.
Also a tip when making the Yemeni style of the shakshuka. Make sure your pan is not too hot as when you put your eggs in they start to ooze out water make your dish taste bad or rather watered up
As a bit of a nerd food historian I have to spoil the fun contoversy and say that it probably is Maghrebi in origin! The earliest recipe we can find for what would become shakshouka from an "Anonymous Andalusian Cookbook" from the 13th Century. It was an egg dish well before the tomatoes were added probably in the 19th century, but of course the dish has changed a lot through the ages so it's not the same anymore at all! Here goes the medieval recipe: 'Ujja* of Pigeons Take two clean, active pigeons, and fry them in a pan with fresh oil; then place them in a pot and add to them some murri naqî (fermented barley sauce, may be similar to Maggi seasoning), vinegar, oil, cilantro, Chinese cinnamon and thyme; when it is cooked, break eight eggs with it and pour out. It is finished. Doesn't seem bad at all! *Ujja means the same thing as Shakshouka - "a mix", in Tunisia ujja and shakshouka are the same dish.
My absolute favorite breakfast, I’m so excited to try these other two versions. I love the tip of adding the yolks separate than the whites. I hate runny whites, love runny yolks. I also have tons of fava beans growing in my garden and didn’t know how to use them(it’s been a year of experiments), so glad I have a way to use them up.
That tip takes the shakshuka to another level. Nothing like a good rich yolk with shakshuka. The beans would need to be precooked for a while until soft though.
Kale is my favourite add-in for shakshuka. Tomato and kale is a favourite combo in southern African cooking, and I love the merge of that pairing with egg and north African spices.
@@terriatca1 It is, although the Turkish counterpart would be what we call menemen. Here is a recipe link to the Turkish shakshuka with eggplants. If you have any questions, feel free to ask ☺ ruclips.net/video/xRaeex1_5ZY/видео.html
Shakshouka is easily one of my favorite recipes, seems like I've been doing the north african type. It's nice to experiment with different spices, I've been making my own mix with cumin, cinnamon, turmeric, chili, sumac, cardamom, white pepper, basil and fresh garlic. Sometimes I fry some eggplant before adding the tomatoes, but it takes quite a long time. Also, a thing I do often to "upgrade" the dish is to serve it on a bed of hummus and add some salty cheese like feta on top. I will definitely try it out with fava beans next. Great recipes, this channel is awesome.
I think I’ll try adding turmeric next time! I had some fresh green coriander fruits in the garden, so I crushed them to add at the end, which was amazing!
This was perfect timing as we have both tomatoes and red peppers ready to use in the garden right now. We had it for lunch today and it was so good that I'll definitely cook a big batch of sauce to freeze when more peppers ripen.
Great video ☺️👍 In Turkey we call shakshuka deep fried vegetables ( mostly aubergine, pepper, potato) topped with garlic - tomato sauce. Seems like every country has their own version of some of the wellknown dishes, which makes every cusine unique and interesting.
Ive spent a good portion of COVID trying to get the traditional right, but no luck (eggs always over cook). I might have to try that trick of adding the yolks later. My favourite place for eating Shakshuka locally is presently opened for business, so I’ve been given a reprieve from my poor cooking abilities.
I love shakshuka! I have a vegan family member, so I often have to make it without eggs or dairy, but it's just as delicious 😋 I usually add eggplant and olives, but if I have time, I make little balls (dumplings, really) made from mashed potato and tofu with herbs and seasonings added, and bake them, then add them to the simmering delicious sauce. So good!
Oh wow finally the Yemeni one is the one my grandmother would make and I have tried for years to replicate - I can’t wait to try your recipe to get that flavor
in Italy we also make shakshuka (or sciasciuca in Italian), it comes from Tripolitan Italian jews expelled from Libya to Italy, and is done with: small green peppers or chilis (friggitelli), mostly cherry tomatoes (ciliegini) but not only, then pepper, paprika, and turmeric or cumin. It’s delicious
You know that meme with the three different versions of the brain where the brain activity gets more and more as the meme goes on? I feel like watching this video was like that. My brain was only at the basic version of Shakshuka, but when you started adding sausage and fava beans I got to the advanced version haha.
The Egyptian one is called Alexandrian foul( فول اسكندريه ). It's the best brunch ever and I always serve it with baladi salad and flatbread! I always fry the garlic, pepper and chilli with the onion then add extra raw chillis, green onion and pepper in the end
Ful Iskandarani is a bit different, I've covered it on the channel before but the sauce isn't really cooked so much. I've also done Tagin Ful which does look kind of similar. Check out my ful video for them
All 3 look yum. Tunisian version for dinner tonight Update: Dinner was fantastic! I used a mild Anaheim chili that I would dice next time to incorporate it better in the sauce. The only harissa I could find in my supermarket was a dry blend in the spice aisle (small town), so I mixed a teaspoon of that with an extra teaspoon of tomato paste and it seemed to work ok. I will definitely seek out the brand you showed in your video, though. Thank you for these recipes!
0:42 As someone in Germany who recently got into cooking, I cannot stress just how much of a difference there is between "regular" tomatoes (from the Netherlands etc.) and ACTUAL tomatoes. If you're a fellow european, treat yourself to some canned tomatoes from Italy. Brands like Pomi (marketed as Pomito in some countries) and Mutti make good stuff. Mutti even sells San Marzano tomatoes! Edit: I also bought the Harissa you recommended. Not only does it taste completely different, its price per kilo is also lower compared to what my local supermarkets sell. And it's sooo good. For those interested: Le Phare du Cap Bon make a rather traditional Harissa, with a high proportional amount of peppers. That's why it has their distinct taste - imagine Paprika, but with spicyness added in the mix. All the other Harissas I tasted before had either strong salt or garlic notes, and while I do like the taste of both, I prefer the purity this one offers, as I can easily add salt and garlic to the dish anyway.
We made this today with tomatoes and paprika peppers from the garden and the harisa. It was SO much better than the other recipes we've tried!! Thank you.
I love your videos, you do such a great job at explaining the recipes. The best part of your video is the end when you taste the food. Love your expressions.
Thanks a lot! This is the first video in my youtube search for "shakshuka" which is convincing and can teach me how to get that authentic, strong flavor.
I love shakshuka, but haven't made it since going vegan three years ago. Now that you've convinced me that shakshuka is NOT an egg dish afterall, I'll definitely make the Egyptian version with fava beans. Love your channel!
In the south of Portugal, we have 2 variants of this dish. One is called "tomatada" and is made with blended eggs, instead of poached or scrambled ones, and optionally pieces of bread (to become similar to a thick sauce or puree). The other version is more similar to this (with poached eggs but different spices) and is called "Saint Theresa's soups" and is usually served with fried bread. Both are really good to accompany grilled meat dishes.
Thank you for this. I'll have to give one of these a try. Early this weekend I tried a deeply mediocre recipe from some random cooking site which lacked most of the seasoning and subbed chili powder for what it did have.
I was just reading about the medieval cook book from egypt the "Kanz al-Fawa'id Fi Tanwi' al-Mawa'id" . it had so many of "eggah" (omelette) ecipes , many close to the shakshuka but of course without the tomatoes because there were no tomatoes back then. Interestingly though, most cuisines in the arab world simply doesn't mix sweet and salty or sweet and sour together anymore unlike many recipes in the book except in some dishes that lives to this day, with the exception of the Moroccan cuisine
sweet & sour is a very beloved combination in syrian jewish food, especially halabi. Lots of 'oot (tamarind sauce) in meat dishes , with dried fruits in the sauce, etc
I made a green shakshuka last night (my wife is supposed to limit eating tomatoes) with spinach, kale, and chard that I found on Pintrest. It was yummy, but the yolks were a bit overdone and not runny. Will have to try your method of separating out the yolks and adding them after the whites are mostly set.
There is a Turkish version of this dish that uses a similar tomato base and adds (usually) fried eggplants on top. It is such a wonderful dish and has quickly become my number one way to prepare eggplants now.
I've been learning different ways to prepare eggs in the morning, and I asked a new friend how they like to cook their eggs, to which they responded by recommending shakshuka. I tried it, and while I liked it, I felt like I still somehow had a problem. But this video explains my problem perfectly. I was expecting an egg dish when I prepared shakshuka, but shakshuka is primarily tomatoes. I love eggs by themselves, but the next time I cook shakshuka, my expectations will be tempered in accordance with it being a tomato dish, and I think I will love it.
This just seriously has become my go to source for middle eastern food. Everytime I crave shakshuka or hummus etc. I come here! Thanks for sharing your knowledge mates, keep up the amazing work and don't loose your spark! :)
I only had homemade a version made by Israeli roommates who made this at least once a week. Both were Iraqi descended, I’m not sure if that was their version or just a regular Israeli version….it’s a very diverse country so no idea. But it’s delicious!
@@BigMoney398 Disrespect to me is disgusting as I am not Israeli nor anything affiliated. I have my own culture and food culture that is in the west that has nothing to to with Middle East fighting. Please stop, it’s very Un Godly
oh now this is a Sunday special for me. I wish I had some fresh tomatoes on hand right now for this and that I didn't have friends coming over for an afternoon lunch or else id be making this *right* now. I think tomorrow it is then.
this is so yummy nice !!!! it looks so good - if i am not mistaken in Lebanon and Syria they call it JAZMOZ ,Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce however Jazmoz has garlic, onions , Green bell pepper , or green chili it depends each country in Middle East calls it differently but Syrian Lebanese calls it JaZMOZ :)
@@MiddleEats as far as I remember they use 7 spices if it is not available then black/white pepper and for vegetables usually I remember it was garlic, onions, green chili or red chilli green bel pepper or any available color and tomatoes it has been quite long time did not have it :)
Obi, you forgot to say "and now for the taste test" (which is my favourite part of your videos)! I would love you to do a video of the aubergine shakshuka. Thanks for sharing your amazing cooking skills. ☺️☺️☺️
Used to work for two Egyptian guys, if one of them was opening he'd make a batch of the Tunisian version you described for a staff breakfast. Really got me into making that at home.
This was very interesting. I'm only familiar with the Tunesian and Yemeni one 😂 and would have never thought they are not the traditional Egyptian version
Shashuka it’s a Tunisian 🇹🇳dish my friend and the best shashuka you can eat in yours live it’s in Tunisia like salata machawia and mukhouria and many other Tunisia 🇹🇳 food it’s delicious 🤤 and underrated
Cool recipes! My greatest tip is to not dice your tomatoes but to grate them very coarsley with the peel on. This will make them melt in the pot and leaves very little nasty tomato peel (throw away the peel left after grating. IT's too easy and delicious.
I actually like making shakshuka from good canned tomatoes MORE than fresh tomatoes - especially because fresh tomatoes can be so finicky and be good or definitely not good. In the US, if you can get hatch green chilis, use those, that smokiness and richness really adds to the dish.
Loved it, especially with the technique of making the well bigger with a spoon after putting in the egg, always had a problem with that! thanks for the video
I have never tried shakshuka so I want to make it. Usually I'm nervous about subbing ingredients in new recipes because I might miss the mark, but it's good to see there are different options so I can try this with what I have at home. Very tempted to add zucchini...
I made this today for my husband and in-laws, following the Tunisian version. I didn’t have harissa or zucchini this time, but I threw in some fresh coriander fruits, crushed, at the end. Everyone loved it! I think I’ll make this every year when we harvest tomatoes and peppers.
In Jordan, we call it قلاية بندورة (translates to "tomato pan") and everything else is just modified versions of it, such as قلاية بندورة ببيض ("tomato pan with eggs") or whatever we add to it. Other additives include versions with eggs, eggplant (aubergine), beef, and a few more.
I LOVE shakahuka! Especially how quick and easy it is to make. Ill admit to using canned tomatoes, but mainly cause its rare to get good fresh ones. No cereal or poptarts for guests at my home, they get real, flavorful, breakfasts.
lately ive been researching different ways to have breakfast since its my least favorite meal of the day and i really struggle with it. im really excited to try this one, i love tomatoes!!! thank you so much
Know of another Shakshuka variant you think the world should know about, let us know! I personally think that soft chickpeas would go great in this and aubergine would also be a great egg replacement.
Thanks for watching, and if you want to support the channel, check out our patreon. www.patreon.com/MiddleEats
The Turkish menemen has so far been my favourite although I prefer whole eggs in stead of scrambled. The Egyptian foul is very interesting though.
Piperade basque is very similar, too.
@@natviolen4021 Turkey also has a dish called shakshuka (şakşuka) that's not the same as North African shakshuka or menemen. It's an eggplant dish with tomato sauce instead, no eggs.
@@rachael4512 Well, I guess there are as many recipes as there are cooks. I've been served a dish with onions, tomatoes, eggplant, bell pepper and feta and it was still called menemen. Maybe it also depends on the region.
In the Eastern Algeria (inland region) version we need three basics: garlic, tomato and eggs, with herbs (parsley) to sprinkle over after it is cooked. Onion + tomato + egg is called chtet7a. We never have it for breakfast, rather a quick and simple lunch dish.
In Lebanon we make a more pepper forward (bell peppers and hot peppers) Shakshuka that is made as a side dish to mujaddara (aka mudardara). The one I had and make at home comprises of sliced onions and peppers and garlic, with some tomatoes. You can make it as spicy as you like. Cumin and coriander would also work.
Great channel. Keep up the good work!
His observations about out of season tomatoes is very polite. More so than they deserve, given they have the flavour of polyvinyl.
Yeah, I had to change the original script. I was worried youtube wouldn't monetize the content :D
@@MiddleEats lol bless you, you showed remarkable restraint.
Born in Sweden to Libyan parents I was always asked about diffrent north african/ middle eastern dishes from my friends. I couldnt answer becouse i simply didnt know so much about it. This Chanel is a absolute game changer! Thank you so much!
Älskar han!! han förklarar skit bra!
North African food is amazing, I want to make more dishes from there but it can take a lot of work to find the right recipes. I've actually got a playlist of a few dishes if you want more ideas.
@@MiddleEats Tunisian foodie here, i would love to help you out as most of the recipes tend to be either in french or simply not on the internet :)
Back home in Egypt, I have actually never eaten a shashuka with whole eggs, it was always scrambled eggs with tomato sauce similar to the yemani version in the video. I only knew about other versions when I traveled to western countries 😅
My mum used to enhance it with other veggies like black olives
I love olives in mine people told me it's not traditional.
I said it's tradition for me lol.
Same for me ! I never understood why the other version where called shakshuka untill watching this video!
Thank you, Obi, for these recipes. I tried the Yemeni Shakshouka this morning. It was a delicious and satisfying breakfast.
The Yemenis were great seafarers and traders. For centuries, they travelled round the Malabar and Coromandel coasts of South India, the coast of Sri Lanka and further afield to Indonesia to trade. Some of the main items of trade were, of course, spices. In Sri Lanka, they exchanged cloth and other necessaries for our spices and gems. They set up trading posts along the coasts and married into local families. It was a peaceful and productive coexistence and exchange. It all changed, of course, when the Portuguese, Dutch and British arrived in the Indian Ocean.
This history is reflected in the Hawaij spice mix. It includes almost all the main spices we grow in Sri Lanka: black pepper, cinnamon, cloves and cardamom.
In the 1950s we made this dish regularly. My mother heard about adding eggs in 1960 so we tried it. It was tasty. We only made this dish in season since there were no tomatoes out of season in those days. Bad tomatoes made an appearance in the usa. They were always in super markets and had the consistency of wet cardboard.
Try it with feta cheese (add right before the eggs are done) and with finely chopped tomato and cucumber salad, preferably with pita bread. One of my favorite easy family dinners.
Also a tip when making the Yemeni style of the shakshuka. Make sure your pan is not too hot as when you put your eggs in they start to ooze out water make your dish taste bad or rather watered up
Good point, and that explains why sometimes scrambled eggs go watery. I never knew that
I'm really happy that you mentioned the different versions, and what makes them special. You and Selma always go the extra mile
As a bit of a nerd food historian I have to spoil the fun contoversy and say that it probably is Maghrebi in origin!
The earliest recipe we can find for what would become shakshouka from an "Anonymous Andalusian Cookbook" from the 13th Century. It was an egg dish well before the tomatoes were added probably in the 19th century, but of course the dish has changed a lot through the ages so it's not the same anymore at all! Here goes the medieval recipe:
'Ujja* of Pigeons
Take two clean, active pigeons, and fry them in a pan with fresh oil; then place them in a pot and add to them some murri naqî (fermented barley sauce, may be similar to Maggi seasoning), vinegar, oil, cilantro, Chinese cinnamon and thyme; when it is cooked, break eight eggs with it and pour out. It is finished.
Doesn't seem bad at all!
*Ujja means the same thing as Shakshouka - "a mix", in Tunisia ujja and shakshouka are the same dish.
So Andalusia means Spanish then? They have an almost exact same dish
Rest in peace Andalucia :{
Ujja and shakshouka aren't the same tho, ujja is still called ujja and it's a well known egg dish
My absolute favorite breakfast, I’m so excited to try these other two versions. I love the tip of adding the yolks separate than the whites. I hate runny whites, love runny yolks. I also have tons of fava beans growing in my garden and didn’t know how to use them(it’s been a year of experiments), so glad I have a way to use them up.
That tip takes the shakshuka to another level. Nothing like a good rich yolk with shakshuka. The beans would need to be precooked for a while until soft though.
Use the fava beans to make foul and/or falafel (my preferred falafel mix is 50/50 fava and mung beans -- no chickpeas!)
Kale is my favourite add-in for shakshuka. Tomato and kale is a favourite combo in southern African cooking, and I love the merge of that pairing with egg and north African spices.
In Turkey, shakshuka is an eggplant & tomato dish, whereas the Middle Eastern version (tomatoes & eggs) is called menemen. 😊
That sounds delicious as well. Love Turkish food!
Is the basic recipe similar? I would definitely prefer an eggplant version.
@@terriatca1 It is, although the Turkish counterpart would be what we call menemen.
Here is a recipe link to the Turkish shakshuka with eggplants. If you have any questions, feel free to ask ☺
ruclips.net/video/xRaeex1_5ZY/видео.html
@@x3sunflowerx3 Thank you so much, I really appreciate your help. I definitely give it a try.
But Shakshuka is from north Africa and they use tomatoes and eggs.
In Tanzania we put just onion and tomato with eggs and have as scrabble eggs and I love it with anything.
Im absolutely going to use “just egg” in the final version and have a really good vegan option. Excited to try it and see how it comes out!
that's brilliant
Shakshouka is easily one of my favorite recipes, seems like I've been doing the north african type. It's nice to experiment with different spices, I've been making my own mix with cumin, cinnamon, turmeric, chili, sumac, cardamom, white pepper, basil and fresh garlic. Sometimes I fry some eggplant before adding the tomatoes, but it takes quite a long time. Also, a thing I do often to "upgrade" the dish is to serve it on a bed of hummus and add some salty cheese like feta on top.
I will definitely try it out with fava beans next. Great recipes, this channel is awesome.
I think I’ll try adding turmeric next time! I had some fresh green coriander fruits in the garden, so I crushed them to add at the end, which was amazing!
I live for Obi enjoying his food haha
"Now for the taste test" is always my favourite part!
Great video, I love the "Salma's tips" feature you've added to the video. Great idea!
Loooove this dish, my favourite is one we have in Morocco with meatballs/kefta. Delicious I had it the other day
This was perfect timing as we have both tomatoes and red peppers ready to use in the garden right now.
We had it for lunch today and it was so good that I'll definitely cook a big batch of sauce to freeze when more peppers ripen.
Great video ☺️👍 In Turkey we call shakshuka deep fried vegetables ( mostly aubergine, pepper, potato) topped with garlic - tomato sauce. Seems like every country has their own version of some of the wellknown dishes, which makes every cusine unique and interesting.
Oh wow! Thank you for the runny yolk tip. Every time I cook Shakshuka, my yolks are hard because when they are soft, the whites are also soft.
Just became aware of your channel today. So happy I did. Thank you for all your recipes.
Ive spent a good portion of COVID trying to get the traditional right, but no luck (eggs always over cook). I might have to try that trick of adding the yolks later. My favourite place for eating Shakshuka locally is presently opened for business, so I’ve been given a reprieve from my poor cooking abilities.
I love shakshuka! I have a vegan family member, so I often have to make it without eggs or dairy, but it's just as delicious 😋 I usually add eggplant and olives, but if I have time, I make little balls (dumplings, really) made from mashed potato and tofu with herbs and seasonings added, and bake them, then add them to the simmering delicious sauce. So good!
That bean version looks amazing. I need more beans in my life.
Oh wow finally the Yemeni one is the one my grandmother would make and I have tried for years to replicate - I can’t wait to try your recipe to get that flavor
Terrific information. Thank you so much.
Let me add praise to that. The idea of adding egg yolks at the last minute is game-changing brilliance.
My baba would make this for me growing up but he would add curry powder! Soo good! Hot chai and pita bread with some Arabic Cheese.
Thx alot for including vegan options !!!
in Italy we also make shakshuka (or sciasciuca in Italian), it comes from Tripolitan Italian jews expelled from Libya to Italy, and is done with: small green peppers or chilis (friggitelli), mostly cherry tomatoes (ciliegini) but not only, then pepper, paprika, and turmeric or cumin. It’s delicious
You know that meme with the three different versions of the brain where the brain activity gets more and more as the meme goes on? I feel like watching this video was like that. My brain was only at the basic version of Shakshuka, but when you started adding sausage and fava beans I got to the advanced version haha.
Hahaha legit
The Egyptian one is called Alexandrian foul( فول اسكندريه ). It's the best brunch ever and I always serve it with baladi salad and flatbread!
I always fry the garlic, pepper and chilli with the onion then add extra raw chillis, green onion and pepper in the end
Ful Iskandarani is a bit different, I've covered it on the channel before but the sauce isn't really cooked so much. I've also done Tagin Ful which does look kind of similar. Check out my ful video for them
Love your videos Obi! Thanks so much for always bringing a wide variety of authentic middle eastern dishes!
We eat all versions at home and all are super good
My current fave cooking channel on RUclips!👏🏼بالتوفيق
My go to is the Tunisian-style shakshuka, and I love mine with garlic bread 😋. I would definitely try the Yemeni version!
All 3 look yum. Tunisian version for dinner tonight
Update: Dinner was fantastic! I used a mild Anaheim chili that I would dice next time to incorporate it better in the sauce. The only harissa I could find in my supermarket was a dry blend in the spice aisle (small town), so I mixed a teaspoon of that with an extra teaspoon of tomato paste and it seemed to work ok. I will definitely seek out the brand you showed in your video, though. Thank you for these recipes!
0:42 As someone in Germany who recently got into cooking, I cannot stress just how much of a difference there is between "regular" tomatoes (from the Netherlands etc.) and ACTUAL tomatoes. If you're a fellow european, treat yourself to some canned tomatoes from Italy. Brands like Pomi (marketed as Pomito in some countries) and Mutti make good stuff. Mutti even sells San Marzano tomatoes!
Edit: I also bought the Harissa you recommended. Not only does it taste completely different, its price per kilo is also lower compared to what my local supermarkets sell. And it's sooo good.
For those interested: Le Phare du Cap Bon make a rather traditional Harissa, with a high proportional amount of peppers. That's why it has their distinct taste - imagine Paprika, but with spicyness added in the mix. All the other Harissas I tasted before had either strong salt or garlic notes, and while I do like the taste of both, I prefer the purity this one offers, as I can easily add salt and garlic to the dish anyway.
We made this today with tomatoes and paprika peppers from the garden and the harisa. It was SO much better than the other recipes we've tried!! Thank you.
Yay, I'm so happy to hear that. And it must have been extra delicious because you grew the veg yourself. Thank you for trying it!
I really like that you added the sidenotes how to veganize the recipes!
Thank you for putting the recipes above. Sometimes it's so hard hunting the recipes down.
Very informative, easy to follow, and thoughtful of variations
I love your videos, you do such a great job at explaining the recipes. The best part of your video is the end when you taste the food. Love your expressions.
Thanks a lot! This is the first video in my youtube search for "shakshuka" which is convincing and can teach me how to get that authentic, strong flavor.
Just made the Tunisian version, it tastes so lovely. Thanks for the inspiration!
I love shakshuka, but haven't made it since going vegan three years ago. Now that you've convinced me that shakshuka is NOT an egg dish afterall, I'll definitely make the Egyptian version with fava beans. Love your channel!
Aww I'm glad I can help. You could also throw in some other vegetables or even chickpeas to bulk the sauce out.
In the south of Portugal, we have 2 variants of this dish. One is called "tomatada" and is made with blended eggs, instead of poached or scrambled ones, and optionally pieces of bread (to become similar to a thick sauce or puree). The other version is more similar to this (with poached eggs but different spices) and is called "Saint Theresa's soups" and is usually served with fried bread. Both are really good to accompany grilled meat dishes.
Thank you for this. I'll have to give one of these a try. Early this weekend I tried a deeply mediocre recipe from some random cooking site which lacked most of the seasoning and subbed chili powder for what it did have.
I was just reading about the medieval cook book from egypt the "Kanz al-Fawa'id Fi Tanwi' al-Mawa'id" . it had so many of "eggah" (omelette) ecipes , many close to the shakshuka but of course without the tomatoes because there were no tomatoes back then.
Interestingly though, most cuisines in the arab world simply doesn't mix sweet and salty or sweet and sour together anymore unlike many recipes in the book except in some dishes that lives to this day, with the exception of the Moroccan cuisine
sweet & sour is a very beloved combination in syrian jewish food, especially halabi. Lots of 'oot (tamarind sauce) in meat dishes , with dried fruits in the sauce, etc
I made a green shakshuka last night (my wife is supposed to limit eating tomatoes) with spinach, kale, and chard that I found on Pintrest. It was yummy, but the yolks were a bit overdone and not runny. Will have to try your method of separating out the yolks and adding them after the whites are mostly set.
peas, spinach, and leek is also a decent combo!
There is a Turkish version of this dish that uses a similar tomato base and adds (usually) fried eggplants on top. It is such a wonderful dish and has quickly become my number one way to prepare eggplants now.
Sounds like moussaka to ms?
I've been learning different ways to prepare eggs in the morning, and I asked a new friend how they like to cook their eggs, to which they responded by recommending shakshuka. I tried it, and while I liked it, I felt like I still somehow had a problem.
But this video explains my problem perfectly. I was expecting an egg dish when I prepared shakshuka, but shakshuka is primarily tomatoes. I love eggs by themselves, but the next time I cook shakshuka, my expectations will be tempered in accordance with it being a tomato dish, and I think I will love it.
Great video!! will definitely try the version with beans. sounds delicious!
This just seriously has become my go to source for middle eastern food. Everytime I crave shakshuka or hummus etc. I come here! Thanks for sharing your knowledge mates, keep up the amazing work and don't loose your spark! :)
Those look fantastic; thank you!
Thanks!
Thank you Kevin, sorry I didn't see this earlier! Glad you enjoyed it
I only had homemade a version made by Israeli roommates who made this at least once a week. Both were Iraqi descended, I’m not sure if that was their version or just a regular Israeli version….it’s a very diverse country so no idea. But it’s delicious!
@@BigMoney398 Even the Arabs and Bedouin who have lived there for hundreds of years?
@@BigMoney398 They also have their own cuisine that is traditional, that’s all.
@@BigMoney398 Disrespect to me is disgusting as I am not Israeli nor anything affiliated. I have my own culture and food culture that is in the west that has nothing to to with Middle East fighting. Please stop, it’s very Un Godly
AFAIK, most Israelis, no matter their descent, eat a version brought over by Tunisian Jewish immigrants
i adore this channel
oh now this is a Sunday special for me. I wish I had some fresh tomatoes on hand right now for this and that I didn't have friends coming over for an afternoon lunch or else id be making this *right* now. I think tomorrow it is then.
Cant wait to try these!
Hope to see some photos on Instagram!
Hi! I'm half tunisian and I approve of the tunisian shakshuka recipe!
Love Yemeni shakshuka
I'm not vegan, but I like that you consider them!
this is so yummy nice !!!! it looks so good - if i am not mistaken in Lebanon and Syria they call it JAZMOZ ,Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce however Jazmoz has garlic, onions , Green bell pepper , or green chili it depends each country in Middle East calls it differently but Syrian Lebanese calls it JaZMOZ :)
That's very interesting, are there any other spices or other vegetables that go into it?
@@MiddleEats as far as I remember they use 7 spices if it is not available then black/white pepper and for vegetables usually I remember it was garlic, onions, green chili or red chilli green bel pepper or any available color and tomatoes it has been quite long time did not have it :)
Obi, you forgot to say "and now for the taste test" (which is my favourite part of your videos)!
I would love you to do a video of the aubergine shakshuka. Thanks for sharing your amazing cooking skills. ☺️☺️☺️
thank you for finally showing the world how the authentic Tunisian shakshuka should be made
Used to work for two Egyptian guys, if one of them was opening he'd make a batch of the Tunisian version you described for a staff breakfast. Really got me into making that at home.
Love Shakshuka, the classic Tunisian recipe is the way we cook it at home and I swear by it. Thanks for sharing!
This was very interesting. I'm only familiar with the Tunesian and Yemeni one 😂 and would have never thought they are not the traditional Egyptian version
My first thought watching this video was, "Oh that sauce looks amazing!". I'm anxious to give this a go...
Those all need to get in my face immediately. I love shakshuka, it's such a comforting dish.
I love Shakshuka SO much! I will definitely try the other versions. Thanks for the suggestion for the brand of harissa.
Just discovered this channel, I appreciate your clear succinct editing and I love the pun on the channel name!
First time trying this and it tastes really good! Imo if u describe the flavor better when you taste it it gives a better picture of how good it is😄
No sure why this popped in to my recommended but I am very pleased it did, a brilliant channel which I now follow. Thank you 🙏
Shashuka it’s a Tunisian 🇹🇳dish my friend and the best shashuka you can eat in yours live it’s in Tunisia like salata machawia and mukhouria and many other Tunisia 🇹🇳 food it’s delicious 🤤 and underrated
I was expecting the eggplant and tomato version with the Egyptian Shakshouka, the feva beans one was a bit surprising to me.
Love the shout out to Not Another Cooking Show
The yemeni shakshouka is the most common type of eggs with tomato sauce that we have in Egypt actually
You are amazing teacher
I truly like the new fast pace video and the amazing quality of the video
Cool recipes! My greatest tip is to not dice your tomatoes but to grate them very coarsley with the peel on. This will make them melt in the pot and leaves very little nasty tomato peel (throw away the peel left after grating. IT's too easy and delicious.
🤔 grating tomatoes?…
awesome video, my gf and i always make shakshuka for brunches, this is broadening our idea of the dish so much, thank you!!
Amazing! Try the egg yolk trick, it's so worth it!
Thanks for posting this! I've been making Shakshuka (North African style) for a few years now, and am going to try these variants to jazz it up bit.
You're a great content creator hope you get more subscribers
Thank you! We're getting there!
I actually like making shakshuka from good canned tomatoes MORE than fresh tomatoes - especially because fresh tomatoes can be so finicky and be good or definitely not good.
In the US, if you can get hatch green chilis, use those, that smokiness and richness really adds to the dish.
but hatch chilies are not hot, a definite downside to using those because then I need to add some other chilies, fresh or dried, for the heat.
Loved it, especially with the technique of making the well bigger with a spoon after putting in the egg, always had a problem with that! thanks for the video
Dude. A whole new perspective on shakshuka, and it makes perfect sense too.
Looks utterly delicious. Definitely trying the tunisian one over the weekend.
The scrambled one is the best
I really like shakshuka, time to try out the Yemeni and Egyptian type!
I'm totally convinced, clearly shakshuka is not an egg dish! Great combos, and looking forward to seeing other versions in the comments!
I have never tried shakshuka so I want to make it. Usually I'm nervous about subbing ingredients in new recipes because I might miss the mark, but it's good to see there are different options so I can try this with what I have at home. Very tempted to add zucchini...
Do it, I'm sure it will be great
I made this today for my husband and in-laws, following the Tunisian version. I didn’t have harissa or zucchini this time, but I threw in some fresh coriander fruits, crushed, at the end. Everyone loved it! I think I’ll make this every year when we harvest tomatoes and peppers.
If you like eggs, there is another similar dish in Iranian cuisine which uses fresh fava/broad beans with lots of herbs instead of the tomatoes.
love your channel
In Jordan, we call it قلاية بندورة (translates to "tomato pan") and everything else is just modified versions of it, such as قلاية بندورة ببيض ("tomato pan with eggs") or whatever we add to it. Other additives include versions with eggs, eggplant (aubergine), beef, and a few more.
i love your channel!
I LOVE shakahuka! Especially how quick and easy it is to make. Ill admit to using canned tomatoes, but mainly cause its rare to get good fresh ones. No cereal or poptarts for guests at my home, they get real, flavorful, breakfasts.
lately ive been researching different ways to have breakfast since its my least favorite meal of the day and i really struggle with it. im really excited to try this one, i love tomatoes!!! thank you so much