How to Make Shakshuka with Feta and Olives
HTML-код
- Опубликовано: 22 авг 2024
- Test cook Keith Dresser makes Julia a showstopping Shakshuka.
Get the recipe for Shakshuka: cooks.io/2NF17aY
Buy our winning blender: cooks.io/2XWPoVq
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkit...
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Ever since I found out about shakshuka, every time I start making huevos rancheros, it turns into shakshuka in the pan. Both good.
While this is a lovely recipe, I really like the simplest form, diced tomatoes, onions, garlic and seasonings. One of my favorite dishes of all time, I favor the chunky sauce. I've even tried poaching the eggs first to a very soft stage, and then adding them to the pan of tomato sauce to cook for a further minute or two. When I was in Costa Rica, a little cafe across the street served this for breakfast every day, and that's where I fell in love with it. They served it with a scoop of hummus. Gingi, the young Israeli man who cooked the dish every day, gave me his personal recipe!
Can we have that recipe 👀
And yeah I thought the same about this recipe -- we took something beloved because it's simple to make and made it... Not simple. Lol
Can't wait to try this recipe! It's full of ingredients I already love. If the sauce is made ahead, it's quick to make a weeknight dinner for 1 or 2 people, using part of the sauce.
@Sylvie Olin Oh yes! Great suggestion.
I LOVE SHAKSHUKA
Great recipe! Thank you. 😊
Did anyone else see the big egg shell in one of the egg whites? I wonder who got a bite of that. 😅
Those who complain about eggshells in their shakshuka have to wash the dishes after supper 😆
#myhousemyrules
I don't think anyone would even taste that since it was so tiny.
Again, this is about the valuable tips, e.g. pulling some sauce up over the whites, and blending the sauce ingredients. I don’t find a “recipe” necessary for a dish like this - it’s more about technique. Easy to make it your own unique flavor profile. Thanks. And YUM!
To ensure the eggs all cook the same amount of time, break them all into a drinking glass, then pour them into the divots, lifting up the glass after each egg drop. Only one egg will fall out at a time. Otherwise, if you break the eggs one at a time, by the time you get to the 8th egg, the first egg has been cooking in the heated sauce for a long time.
I have never seen anyone making Shakshuka have that problem... ever...
Take the damn pan off the heat you weirdo lol.
Way to take a simple dish and make it complicated for no real added benefit. I've never had a problem getting my eggs to cook evenly in this dish with just a little maintenance. No need to use a blender or puree a pita. Shakes my confidence in the usefulness of this channel. This is like one of those "life hacks" that is actually way more complicated than doing the thing correctly.
Remember... they sell stuff.... did you see all the shiny red kitchen-aid mixers?
it's amazing ( /s ) how every recipe "needs" an expensive appliance
This was delicious! Even the kids loved it
Perfect timing this recipe. I just defrosted my last container of last seasons garden tomatoes and I recently purchased roasted red peppers at Costco but not know exactly what I was going to do with them. When I saw your RUclips I knew exactly what I was going to do. I made it for lunch today and what a wonderful recipe. I followed your recipe exactly except for the pita bread part since I’m Keto but it didn’t depart from the result. It was excellent I even had the awesome egg break! I have enough sauce to store in containers for future meals since I only make 2 eggs at a time. Thank you for these simple yet amazing moments in life. 🧄🍅🌶
Made this. It's very delicious! Overdid the eggs a bit but next time I'll monitor it more closely.
I boil my eggs 5 min in the instant pot and 5 min manual release. Cut them in half longtime and add to the dish.
Nice tips in here. Thanks.
Love the instructional style - do not like the use of a blender - suace should not be so smooth - in my opionion.
Looks weird probably tastes fine but I think traditional food isn't supposed to be so smooth. All the diff textures help.
Amazing videography on that yolk break!
Truly!
...or make menemen where the egg and cheeses can be folded into the sauce based on your taste, there's less of a convection issue, and you can keep your textures. ;)
Looks delish! I'll definitely try this recipe. Thank you!
This looks like a new staple!
I learned about this dish from a physician from Tunisia I worked with in the ER. It was flaming hot and amazing! There was a Doc who used to come by and raid our lunches uninvited. One day Dr. Bourawi brought his beautiful dish and the guy helped himself. Then we came to eat and there he was. Abashed, ashamed and unable to stop eating because we caught him. Needless to say, he never stole our lunches again! Mind, this was 50 years ago. Docs are much kinder now!
Thank you for the beautiful demonstration.
Greek Shakshuka with a spinach base is the best.
As I am not able to eat eggs, can you use the sauce with something else?
It makes a good pasta sauce -- if there's eggless pastas!
Wow, I was already planning on making this for dinner with some yellow rice!
. . . the roasted flavor of that roasted peppers - aha !
You can just dice tomatoes and boil them into a paste.
Indeed you can. However, there would be obvious difference, as using a blender could significantly reduce the cooking time, the outcome would be more sour and fruity. If you don't like too much sour taste, you can use sugar to balance that out. I know the difference from preparing tomato sauce in both ways. I prefer the method using blender and with addition of quite amount of sugar, for my tomato sauce. You can try both ways to taste the difference, then choose whichever you prefer.
You ruined it with the olives
In the 1950s we ate this frequently but we had no machinery.
It can easily be done in the desert it needs no machinery at all.
No gas stove neither
@@neo1072 we had an electric hot plate
Can you use parsley instead of cilantro (don't like cilantro)? Or do you have another recommendation!
Some do use parsley. I like a combination of basil and cilantro. Use what pleases you and whomever else's palate 🙂
Have made this with parsley. Can confirm it's delicious.
Hey bud, North African here. PLEASE don’t use mint! And yes you can use parsley. Enjoy 😊
@Sylvie Olin well if they put bread into the sauce might as well put mint I guess, who cares. Go crazy 😝
Sure, why not? You are after all the Beni Hona of your Shakshuka Africana.
Looks awesome but...Got to scrape down the sides so the sauce doesn't dry out on the sides
Great tips. My earlier attempt was good, but these tips should up my game. Thanks.
I can't BELIVE! they let Keith of all people make this instead of Elle... it's a African dish for christ sakes...
Pureed sauce? yikes this looks pretty bad, check out Kenji Lopez-alt's shakshuka I've made it many times and it's fantastic.
Agreed. I legit lost some respect for ATK the second this fool pureed pita. I've never had a problem with the consistency, just using the vegetables. "We're gonna puree this because chunky sauces are bad. Also, we're going to add chunky vegetables later."
I don't understand why the diced capsicums/bell peppers were added later to the pureed sauce, when it was blended to help the eggs cook evenly. Bit confused. Still a great, informative demo.
One of my favourite dishes !!!! Fantastic video
What about diced onion?
how come you don't remove that growth thing in the egg?
I know someone who as an adult still refers to it as "egg snot" 😂
@@veevee111 my brothers call it the embryo...yuk
it's called a chalaza. i always remove them. removal may break the yolk, though, so that's why they didn't remove it.
Hello!
Hate that they didn't add ONE FRESH TOMATO!!! 😒 TOO much red pepper 🌶 and NOT enough tomato. The sauce is meant to have a robust tomatoe flavor whilst stewing/reducing them.
No salt or pepper to the eggs???
This recipe is a farce! Not true to the dish
Middle Eastern recipe.
Looking good😋
I wish I could enjoy this but I can't eat the peppers.
You can have with onions instead
I've never heard of this recipe. I'd love to try it, but I'd need to go for an a little more done.
Definitely worth making, it's inexpensive and delicious. I prefer adding chickpeas to mine.
I can watch Keith cook anything....preferably shirtless.
I like this dude
I swear this video had been uploaded months ago
The name is n
North African BUT the dish has different names throughout the middle east Turkey, Iran etc
Omg. You butchered a great dish
Is this a repeat🤔
Sorry... this a WAAAY too fussy way to make Shakshuka. On the kibbutz, we made it over a primus at "10'oclock meal". No blender, no PITA in the sauce... you add the eggs, cook 10-15 minutes... done. And let's not talk about American Pita... :(.
I will tell my friends from Tunis they have been making it the wrong way all along! 😉
Did he say 'agar'?
@@sandrah7512 Poaching an egg is art now?
@@sandrah7512 I'm also not deaf. You read the captions? This video in your itunes?
@@sandrah7512 Careful, you might show that deaf people obviously read captions. I'm not deaf, nor is the vast majority here. It goes to show that most don't turn on captions to read what is already spoken. I did go to find out what he said...by asking. In so doing, I was also inviting others to agree that they heard the same. THAT is not in the captions. That's called language. I'm not avoiding those in the future, because that was the purpose of my post. See how that works? Your lag belongs to you.
@@sandrah7512 You also don't register the relevance of 'agar' with a food post.
@@sandrah7512 You do care what I think. That's why you posted. If you don't, then we're all waiting for you to disappear.
A lot of reruns lately.
And no the measurements are not in metric. Because they don't need to be.
My OCD was raging when he sliced the garlic lengthwise
I found it over rated, It's tomato sauce and eggs. Made it many times and not impressed.
This recipe is a different method of preparation with different ingredients so I will give it another try.
It's not... it has onions and peppers and all sorts of herbs and spices... and if you do it the real way, without the blender, it's delicious.
@@stevedgrossman I did not use a blender. I will make again with less tomatoes. Tomato is good with fried eggs, I used to fry them in olive oil, mince them, mix in onion, garlic, pepper,salt, black pepper and hot sauce to eat with eggs toast and bacon. That way you can control the portion of tomato to eggs.
@@steveford5763 The idea is to suit it to YOUR tastes!