Shakshuka ! A Recipe From My Cookbook...
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- Опубликовано: 8 сен 2024
- Spicy sausages, eggs, tomatoes, chili peppers, and onions. Pre-order my cookbook here : smarturl.it/Fre... (early bird price)
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Salut,
Alex
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The best way to keep from crying while cutting onions is to not form emotional attachments to them.
Bingo! 🤣🤣😂😂👏🏼👍🏼👏🏼👍🏼👏🏼❤️❤️❤️❤️
Thankyou
@Michael Ingrum, loved your comment, I am considering printing it in my refrigerator in big letters, so all my friends will laugh when the see it! 😂😂😂😂😂😂😂😂❤❤❤❤❤ P.S. I will grant you full credit on your authorship!
@@liliancalo3518 Not my quote, don't know who said it first.
That or you just wet the blade that you're going to cut onions with. The water will deactivate the chemical in onions that makes your eyes water.
"So how long have you been doing thi....RASPBERRY!!!"
That's me with cats, dogs and strawberries 🤷
3 second attention span
I OCD for raspberries any day!
That rooftop veggie garden on top is freaking amazing!
Should be done in every city.
On every roof... :) Basically, all buildings should integrate this kind of thing.
we should put this on the trump tower!
@@brunovlaminck9901 An orange grove would be perfect ;3
Hi, it's Marie from the rooftop garden! Our startup "Sous les fraises" is working on it: 5 cities and 15 gardens so far!
@@mariedehaene6776 Your work is inspiring. I hope you continue it and help show people what should be done! Thank you for doing this. Best of luck!
"Just so you know this is not acting, I really am that stupid."
Alex French Guy Cooking, 2018
Words to live by
I once got compared to this guy. Didn't know who he was, and what it was about.
So now I know. :D
It's the stripes and the cooking and the glasses and the knives. And the stupid. :)
From Somewhere, A Transmission ay least you don’t have the poodle hair o,0
It's 2019 isn't it
Nice comeback Alex! Thanks for making us a part of the video! Awesome fresh and organic produce, I bet the shakshouka was out of this world.
Tomás Colo b
Is it appropriate for me to talk how this comment has 69 likes?
@@Soultergeist Nice
@@tombaenadaglio5425 nice
Alex has such a positive attitude that i can't help from smiling whenever he talks
My uncle is Saudi and taught me how to do it 25yrs ago. Your's us simpler and quicker! Thanks!
Jeff Ward 🙋♀️
A citizen who was born in the Saudi Capital agrees with you man, his recipe looks much simpler and tasty.
Doesn't it translate as "eggs in hell"? My roommate in college was Saudi and knew how to make this.All he ever wanted was Mc Donald's,though.It reminds me of that French egg dish,piperade.
It has always seems like a dish that was easily simplified or made more complex as taste and situation allowed.
That's the wonderful thing about this guy. All his stuff is so simple. Did I just make a soufleè that looks better than the ones on cooking shows? Yes, thanks to this French guy
Ahmed Alharbi Even in dishes that looks like there is no technique like the huge rice dishes, there is. Depends on the cook. Plus the Arabian peninsula is diverse. You say Saudi cooking. That includes the original food plus influences from Uzbek, Nigeria, Indonesia, Yemen, Egypt, Turkey, Levant, Faris, India...etc simply because Makkah and Madinah are there.
She had the strongest french accent until she became a midwestern american when saying "Sure"
Damn I knew I wasnt the only one who heard that
I HEARD THAT TOO!! lol
Her accent is better than Alex's
Time stamp please !!
@@bash6555 5:04!
6:20 “I’m talking about FUCKLOADS of garlic” (four cloves)
Waahahaha I was so shook when I wound it back
Shakshuka, Menemen or Huevos Rancheros. Whatever variation you want, is always such a delicious and satisfying dish.
That rooftop garden was great. They should be mandatory!
Amazing video. Will definitely try it. In Algeria, we prepare it differently.
@@omarhasanovic7721 he used merguez. plenty halal merguez out there
I grew up with my dad making this a lot on the weekends! Awesome to see your take on it. I've never seen sausages in Shakshuka before. (Sprinkling some feta cheese on top of the Shakshuka after it is plated is an *awesome* addition to the dish.)
I tried it, and you are certainly correct about the feta.
This is a tunisian version henfe the harissa too
Ah shit. Feta. Knew I missed something when I was at the store.
cheese makes everything better.
Wow i really enjoyed the part where you took us onto that rooftop to show us what you do with wasted space. This goes to show that we as the human race need to better use what we have. More isnt necessarily better.. we just need to better use what we have less of... edited this cause i ordered his cookbook... love to watch his videos and I am sure his book will be just as good.
Hi, it's Marie from the video! Thanks for your kind words, I'll share it with my team! :)
Marie Dehaene I live in Niederscherli. A small village in Switzerland surrounded by forests in the green outside the city of Bern and growing chillies in a small greenhouse and on the balcony. But your Vertical rooftop garden is absolutely amazing Marie...😍🍀
@@mariedehaene6776 hello by any chance are you Irish 🇮🇪💚🍀😘
I am from Saudi and I can tell that your Shakshuka is very delicious, I Like it in the way you made it, but the easiest “I would say” way for me to do it with just an onion and tomato and egg of course , and I cook everything with butter instead of oil or I drizzle some gee on top of the dish. Thank you for being in the RUclips world ! I spent the last week on your videos and I like how creative and passionate you are .
LOVE IT! Can't wait to see the book buddy! :)
🙏
Same
my dad makes this all the time but a simpler version with just onions, tomatoes, peppers and a few spices !! and of course eggs but he like mixes them so they become scrambled. i love this dish so so much
Well timed, I work in a tomato factory and we'll be in production next week making 5 kg bags of shakshuka sauce for an Israeli customer. 🤣
pre-ordered from Amazon. BTW, my sourdough starter has entered phase two. happy to following along here in the US
Nice cycle riding man! 👍 I like your cook book..your cooking is really awesome and delicious! mouth watering...yummy! 😋😋😋
Yo what
In my family tchouktchouka (my grandma said it like that) was done with algerian chilli peppers instead of bell peppers, was really tasty yet quite strong
At 8:01 "just look away please" Had me rolling!
Alex , you remind me, in a way, of Heston Blumenthal - your style of presenting food and ingredients has a degree of “science” to it ... Heston seems more arrogant and smug about it, whereas you make it seem more approachable and friendly. You deserve every success.
Bravo, Alex.
Wow, his bike was still there when he got back. Amazing.
In Puerto Rico they have a dish very similar to Shashuka called "Huevos Cubanos" (cuban style eggs) where you put sofrito into a baking dish, crack eggs on top of the sofrito, sprinkle on a bit of cheese and bake it for 8-10 minutes. You then eat it with a crusty slice of bread.
I love shakshuka! north african flavours are incredible.
@Michael north africa and middle east aren't the same thing just to mention
@@mauri3274
Shakshuka is also a North African recipe...
Don't often immediately get off the PC after watching a recipe video, but I'm making this one now. Thanks Alex!
2:16 "You also need a sharp knife to avoid tears when cutting onions." - Jacques Pepin
Made this dish with my own Harissa. Very simple dish and packed with flavour! Amazing texture! Very comforting dish!
Am Egyptian and shakshuka is eggs, peppers,onions and tomato
aren't there many variations of shakshuka among north africa and the middle east? this seems more like a tunisian/algerian version
@@Leucci11 My Tunisian friend said its a staple breakfast dish in their country, at first I thought it looked odd but when she let me taste, its very delicious
I'm a tuna sandwich, I can confirm eggs, peppers, onions, and tomato is an omelette.
Intukey we have a Totally different dish called shakshuka which makes me think People are so confused
There are dozens of ways to prepare a Shakshuka in Tunisia and it depends on the region (in the coast, it's eaten with sardines and witth dried meat in some other parts) and the season (the summer one is prepared with more tomatoes and onions, in winter, there's more beans).
Most don't know but alex' full name is Alexis Gabriel Ainouz. I am pretty sure he knows the north african cuisine very well
Origin: The origin of this name is Indo-European. The etymology of this surname comes from the agglutination of ancient French "ain", and the suffix "os" which means the one who has full enjoyment of his tenure. This name specifies an ancestral particularity.
Alex, you can light a candle or run a nearby faucet. Both will create airflow that draws the tear-inducing fumes away from your eyes while cutting onions. A fan would probably work as well. -Love your show!
Salut alex, en turquie nous avons aussi un plat appelé 'şakşuka' mais à la différence de celle ci elle est composé de petit dés d aubergines, courgettes, pommes de terre et piments frits accompagnée d'une sauce tomate maison et du yaourt a l ail :) cest servi en général comme entrée en 'mezze'
creme brule pistache I'm going to have to try it that way, sounds delicious! (Sadly, I don't speak French, but I took Latin and so I can sometimes get the general meaning of words in the Romance languages.)
C'est du copier coller de la shakshuka nord africaine n'oublie pas que la Turquie a colonisé l’Algérie et la Tunisie pendant 3 siècles
@@arabfootballhd4278 c'est possible,.. mais qu'importe ?
Ça doit être délicieux, j'adore le yaourt à l'ail
Hey Alex! I found your channel quite by accident about three weeks ago. Two weeks ago I moved across the country by myself to go to college. I want to say thanks for joining me for almost every meal so I dont have to eat alone so much and also making the transition a little bit easier. I love cooking and now that I live in the dorms I can't cook. Thanks for allowing me to cook vicariously through this channel.
@Lili Applauds haha I have actually
Les mères tunes sont en train de conquérir le monde 😂👏
hahaha
On va se battre pour revendiquer les origines de la shashuka pour moi çà vient d'Algérie! :p
That onion cutting was so satisfying
שקשוקה
a french guy cooking shakshuka, ok... not so much how i make in but your version is nice as well.
as some one said, usually we serve it in a small iron skillet and we close the lead while the egg cooks (but i guess that a personal preference).
just so you'd know, there is a white shakshuka version as well :) check it out
good luck with the cook book, love your channel
Lol a jew trying to culturally appropriate food from stolen land
Woah~ White shakshuka~ Does that mean it isn't as spicy?
Chakchouka ( french spelling ) is quite popular in south east of France
This makes me think how far this journey has come: from a table top propane stove on a strand board counter and rummage sale cooking utensils with a crazy French friend having fun cooking good food that is not too posh. Now he is an international internet sensation with a cookbook. What fun it has been! What fun it will be!!
Nice video Alex very inspiring and funny as always :) ... In Iraq we call it "Makhlama". The iraqi way is much simpler. Only three ingredients (eggs, meat and tomato).
Palestinians use this Iraqi recipe as well its one of my favorite. But I think theyre two separate dishes.
The urban garden was beautiful and I admire anyone who takes on a challenge like that to add sustainability to otherwise unused space.
I've sampled various harissa recipes in North Africa and the chilis they use come from the devil's own garden, fragrant, garlicky and hot as hell!
Can't wait to get your book. It will go on the top shelf right next to the Jacques Pepin collection!
Hello, Marie from the garden here, thanks for your nice comment about my team's work on this rooftop!
PRO TIP: stir 1 or 2 eggs in the sauce moments before u ad the whole eggs 😍🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳
Finaly another Tunisian in the comments.
Ya l9it tounsi jaw xDDD, kolha behta kifch bil merguez lokhrin maya3rfouch 9imtou
On est dans les memes fight toi et moi.
L'omelette, les sauces, shakshuka...
Avoir galéré pour maitriser tous ces plats et ensuite tomber sur ta chaine et te voir faire la meme chose c'est un kif extreme!
Bravo à toi et plein d'amour!
That video made me pre-order your book!
My favorite dish! You can do this so many ways with so many ingredients. I like to use masses of dill and mint and finish with crumbly fetta cheese. Duck eggs are also amaze balls in it.
Ayyy it's me in the dark room , 1:19 , wanted you to put the better version but this is ok too, that was a mistake on my part I should've sent it earlier.
Anyways, nice Video as always Alex.
Salute.
Omgggggg I love how simple his life seems
Nice. Try using Arabic sujuk (sausage) next time stuffed with pine nuts. Turkish also works cuz it has a higher fat content.
Shakshuka is one of my all time favorite dishes. Nicely done. Bread is important.
Alex, How to get a signed copy?
I normally have shakshuka once a week and it's practically never the same. That's the beauty behind it as it can work with any tomato based sauce.
Mix the Tomatoes with Sherry Tomatoes, it will definitely upgrade the taste.
Ah, Alex, so glad you are back.
I have missed you. You always brighten my day.
Hi Alex, love your vdo's. I am from Israel and at home, we love serving the shakshuka dish with toasted/almost burned challa bread. and we also like to add different toppings to it like baked eggplants and sweet potatoes, and I'd be quite happy if you ever try it and share...
This recipe touchs my childhood litle heart. My grandad used to cook thia recipe in sundays. Thank you for giving it to me again.❤❤❤
Salut from Ecuador
شكشوكة - שקשוקה is Shashuka written in Ivrit (Hebrew) and Arabic
Just purchased this book as a gift to myself. Not only is it the first recipe book I've bought myself, but this will be my very first cook book, period! Now to wait for September 1st
Me: Yay, Shakshuka! My favourite vegetarian dish!
Alex: Chorizo.
You can use vegetarian meat maybe?
I never eat it with meat before!
What I like of your videos is that you have a tiny taste of vlogging too, you don't just stop recording and go to a grocery store and get some basic ingredients. You go to a special place to give them a shoutout, explain the situation, take us on that ride, and make it part of the video. that's value right there. Great to watch, loving it. merci!
Salut !
c'était un bon repas, merci beaucoup !
👋🏻🤩
هذه هي وجبتي في الفطور 😋🍴💚
🇸🇦✌️😚
**Holds up Alex's cookbook** This is the best rolling pin I've ever used, thanks Alex!
shakshuka with sausage that is new to me
me too usually no meat no eggs
@@brunovlaminck9901 traditionally where I grew up it is tomato onions and eggs
You can beat eggs and pour it over the shakshuka, cover it with a lid or cook it in a tagine. Saw it on Feast Morroco 😍
He had me with chorizo. I never thought to put chorizo in my shakshuka, but, now, I want to try it.
You find it with the sausage in North Africa
I use your book all the time. Recipes are easy, quick, straight forward and most importantly delicious. I love that you take us on your journey learning about food and the science behind cooking. I just watched your sauces video and I love that you are not afraid not to be perfect. You are learning everyday while getting better and better. When I want to make something for a gathering, I just know, your recipes are fool proof.. I don't have to cook it before to know. I have made so much from your cookbook that by now its a fact. Your cookbook is foolproof!!
Odd that I have never seen another Shakshuka recipe with sausage, but why not?
Needs a side of hummus though.
yes i make it without meat too! but i bet it gives the dish a great flavor base.
Patrick Keller me too
Yet shakshuka with sausage/merguez is common. In tunisia atleast
and some people call it 'ojja'
ojja is not the same, it's eggs scrambled with a spicy tomato sauce
Honestly I don't understand how someone can dislike your videos, seriously.
To avoid crying, just keep some water in your mouth while you cut the onions.
The water will get a bad taste, just spit it once you're finished.
i will try that
That's......... unusual enough. I'll try it as well. I'm intrigued.
It's easier to not cut the root. If you don't cut the root it won't be as strong
Jean-Michel Nicolas or simply don't cut through the root...
Put onions in cold water for 15 minutes before you cut them
Get your book last week as a present - or my boyfriend just bought it for himself. Anyway today I made the shashuka as it is one of my favorite dishes. Know a different version and improvised because of missing ingredients. Still veeeeerrrrrry tasty. Looking forward to make the next recipe! Thanks
I've been cooking for over 50yrs. I have, in all that time, only had onions affect my eyes maybe half a dozen times. They just don't seem to bother me.
Anyone else seem to be immune to the affects of cutting onions? Please?
Jenn 💖 in Canada 🍁
I am! :D I used to work at a restaurant where I chopped 30+ onions at a time in a closed room and everyone who walked in would have to walk right back out but it didn't affect me in the slightest :) I would happily chop away until my task was done.
@@Bullerephon
Good to know! 😂 I didn't think I'd be the only one.
Now~I never get brain freeze from ice cream. Apparently it's a genetic thing. How about you?
Jenn 💖 in Canada 🍁
I think it depends how you chop them too, I don't remember how I used to chop them before I learned knife skills (which was pretty late in my life) but crying was more problematic before I learned the right way. I have also read that using a dull knife can crush the onion rather then cleanly cutting it which makes it more pungent. So I imagine many folks watching this have an interest in a sharp knife and correct technique.
Everything changed for me when I found a wok in a thrift store in my late 20's and ended up moving to a small apartment with a gas range that was right next to a very large asian grocery story, I started trying to learn stir-frying and realized I needed a good knife, when I bought a good knife I started looking up RUclips videos on how to use knives correctly and years later I am feeling pretty comfortable and happy in the kitchen. And I don't cry anymore when I cut onions. :)
@@RobotsWithKnivesCartoons
I am so proud of you! Not many take on the daunting task of not just cooking, but learning about the how's and what's and correct methods. Good on ya!
You are exactly right. I use really sharp knives. My mum was a professional cook (refused to call herself a chef) and I learned everything at her elbow. My kitchen has always been run like a restaurant kitchen, 😂.
I watched a Netflix show where David Chang was cooking Thanksgiving dinner at his family home and he kept commenting about how the disarray drove him nuts! That's me.
We're retired and hubby has taken an interest in cooking. I'm "trying" (bullying more like) to get him to do things "the right way", in other words My Way, 😂.
He's a pro photographer so I'm constantly saying "If I were to come into your dark room and do what I want, without asking you, wtf would happen?" "
"Yes, well this is MY domain so do it the way I fucking tell you!"
LOLZ
Jenn 💖 in Canada 🍁
I think one could develop resistance to it, been cooking for a long time and onion didnt bother me at all, even though i cook for dozens portion in studio apartment. It does bother my wife though.
Solution? Swimming goggles. Not only it remove any possibility of pain, you can also live your childhood fantasy of being superhero, cape sold separately.
Heyy Alex, just a little tip for less tears during onion chop, try to cut it vertical sideway, not horizontal, (meaning not from the top to the root, but from one side to the other). This way you’ll break less cells of onion and endup crying less 😄✌🏻🌹
0:59 not gonna lie... I may or may not have paused the video to read the foreword... :')
I find rinsing the knife in water when you get teary eyed from cutting onions works like a charm!
2:12 SHALLOTS, IMPRISONING ME, ALL THAT I SEE, ABSOLUTE LAYERS.
Like if you get that reference.
I as a marocain i eat this pretty often
but your recipe brings it to the next level
Yo Alex! Toujours trop aimé tes vidéos, pour la première fois je commente: tu nous montrerais comment faire des VRAIES MERGUEZ QUI DÉCHIRENT? Merci d'avance! ;) English: Yo Alex! Always loved your videos, first time commenting though: would you show us how to make REAL KICKIN'ASS MERGUEZ? Thanks so much! ;)
+1
Here in Brazil we do something like that, but we use pieces of fish as protein base. In place of the peppers, coconut milk.
Alex can you pls do Turkish cuisine? Btw I love your videos :)
Oh My GOD!!! you are SUPER, I don't believe there is anyone can watch you and feel sad, you made me laugh, I needed that soooooooooo much. And I am definitely going to cook that Shakshuka and I am definitely buying your book...Salut et MERCI!
I love your videos Alex! ❤ I wanna share with you a great chill out song I love listening to while cooking: Benedict Ammann - The Rules
Maybe you'll like it for your cooking playlist as well ❤
Cumberbatch
I've made this twice. First time, I improvised a ton, and burned my mouth with how spicy it turned out. This last time, it was not nearly as hot, fed my whole family, and left me full despite being a low-carb meal. It was a joy to make and I hope I can master it.
BTW: Greek Yogurt is a beautiful substitute for the eggs if you have eaters averse to eating whole, unbeaten eggs.
HE'S BACK!!!!! Happy to be the first comment on your valiant return lol
I believe that every country has it's own recipe. I found something that is "mas o menos" similar in the Tex(an)-Mex(ican) cuisine called huevos rancheros. Delicious. Yours looks delicious, a must try one. Thank you! Lovely the top roof garden. can you imagine the amount of work? To get good soil and everything needed up that narrow staircase ??? Congratulation!
Cooking starts at 1:50 , after 1 min skip to 5:55
Thank you for this video. I made this tonight but didn't have spicy sausages so I used smoked lardons instead. Added lots of chilli powder and paprika. It came out beautifully. Also thank you for the onion tip - I will try it later this week as I suffer tremendously when I chop onions.
onions are a big no no in traditional shakshuka. yes, you can add them and get something good but its better without them. why? because onions tend to mellow and round out the sauce. in a lot of recipes that can be good, but in shakshuka you want a sharp, bright and punchy sauce, and the onion rounds everything in a way that reduces those much desired qualities.
Yes! no onions
Honestly his recipe is already on the nontraditional side bc of the sausage, but yeah, I personally am not a fan of the added onions haha
I do it with merguez as well.
Thank you for your use so many fresh ingredients. I only have a passing relationship with vegetables and how to use them. You inspire me to do better! Thank you!
Is there anyway I can buy the knife at 2:35 "be patient some things take time"??
probably is a hand-made knife, i'd love to have one too
Mth Mtrix
I‘m only guessing, but it reminds me an awful lot of handcrafted knifes from Vietnam. I have seen them on markets as well as online...they aren’t terribly expensive either. Try googling that, to find a source convenient to you...shouldn’t be hard to have an inscription added. Plenty of places do that...or ask around for a dremel 😉
My Algerian husband makes the best chakchouka. Slight difference: no merguez, add olives. 😋 miam!!
please buy a helmet
I have to mention, I made this last night, and I've been getting cold sweats all day just from remembering the pleasure of eating it - and still I messed up the proportions and had to use sambal oelek instead of harissa. Going to make it again tomorrow. Thanks, Alex!
For anyone confused- Israel is a colonial state started in 1948. They stole some of the local foods of the Indigenous peoples, but there is no such thing as "Israeli" food- it is Palestinian food. This is an important distinction, and one that Alex needs to make. Stealing the foods of Indigenous peoples is a typical colonial thing to do, which is how curry becomes the UK's "national dish."
Political opinions are a bit out of subject when it is time to eat. Sharing food recipes is supposed to help people getting closer, not getting angry. By the way Shakshuka is well known in many countries from Turkey to Marrocco, including Israel and Palestine. Salaam aleikoum, Shalom.
for God's sake this is just a dish!! don't make everything political
Lol if you don't think food is political, you haven't thought much about the subject. Who gets to eat, and what type of food, is very much political. Israel is an apartheid state that has built a 700+ km long wall to *separate* Jews from Muslims and Christians. Israel is an apartheid state that traps 1.8 Million people in the Gaza strip, where 95% of the water is contaminated and they are forbidden from leaving this open air prison that is carpet-bombed every four years. It is beyond ABSURD to suggest that stealing the recipe of a people you are colonizing, genociding, and subjecting to 50+ discriminatory laws is equivalent to "sharing." I'm well aware the dish is enjoyed in many variations by many countries, but I refuse to go along with pretending that a colonial state created in 1948 also gets to claim national food simply because it enforces a military occupation in the region.
Also FYI the apartheid wall was deemed illegal by the UN's International Court of Justice and ordered to be taken down, but of course this has not yet happened because Israel flouts International Law with impunity.
i wish it was only shakshuka.. i mean im arabian living in israel they claim a lot of stuff to be their own, shakshuka, hummus, falafel , stuffed veggies , maqluba ... everything.
I love to cook but I'm not one to go out and buy a bunch of cookbooks. However, I believe I will have to make an exception this time. I love your RUclips channel and everything that you do on it Alex. Keep up the great work!
Thanks to you Alex for returning!! I'm making Shakshuka tonight for dinner for my family because of your video! I'm sure they will love it. :) Jacques Pepin is the BOSS! Also, if you just don't cut the root end of the onion, you'll avoid releasing the tear gas. Merci mon ami!
Thank you for your great work and for sharing all those simple and delicious recipies with us. As a cooking enthusiast i like food which takes just half an hour to cook and tastes like you really knew what you were doing.
Been making this for years but i never knew the name was shakshuka. Thank you Alex.
got your book in the mail today. unfortunately i am in the hospital (broken collarbone). But my wife brought me your book and so I have at least something good to read!
Made it for my family today. added a few tweaks like roasing the pepper in the oven and made some bread to eat with it. all in all once again a nice video and recipe from you. merci
Mmmmm! I have made it! I ❤🍅!!! My 8 yr. old daughter & I can't wait for your book!!! We ❤ you Alex!! & your beautiful home!
Wow... I started making a dish like this years ago without even knowing there was something similar! I take local sausge (any kind you like works) and brown it up. Once you have a nice fond and some color, you add some diced onion/shallot and just soften a little. Once that is all done, take 1-2 large heirloom tomatoes (here in america, store bought tomato have no character or taste) and quarter them and let them simmer in the pan with the rest of the mixture. Once they have reduced to a soft,pulpy liquid, you crack the eggs on top and cover until the whites set. Serve over a nice piece of toasted sourdough, or any other desired bread, and you are in heaven. A lot of times i only use sausage, tomatoes and eggs. If the sausage is good, you dont need much else :-). I love your channel BTW. lots of great inspiration!
Thank you for your take on the recipe! :) I'll have to try this in the next week or so haha
Shakshuka looks like a versatile recipe, it may go well with rice, couscous and pasta. I should make this one day, I have home made harisa in my fridge.
Sometimes I take inspiration from Alex's videos, but this is the first I followed strictly. Holy cow this comes out even better than I expected, and I already had high hopes. I think I need this book.
chakchouka team 🍜🍜 . my favorite dish during summer 🎉🎉 hola from algeria