How to Make Shakshuka: North African-Style Poached Eggs with Spicy Tomato Sauce
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- Опубликовано: 20 окт 2024
- Full recipe: bit.ly/2cKEJYE
Though it's North African in origin, these days shakshuka is popular throughout the middle east (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal U.S. Given its versatility, it's easy to see why. It's quick, it's simple, it's easy to scale up or down, it works for breakfast, brunch, lunch, dinner, or a midnight snack.
WHY THIS RECIPE WORKS:
Charring the peppers and onions gives them another dimension of flavor.
Whole canned tomatoes have better flavor than diced and are more consistent year-round than fresh.
Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks runnier.
NOTES:
To crush the tomatoes, transfer to a large bowl and squeeze through your fingers to create a chunky puree. Alternatively, leave whole, add to pan, and use a pastry blender to cut the tomatoes directly in the pan.
INGREDIENTS:
3 tablespoons extra-virgin olive oil (45ml), plus more for drizzling
1 medium onion, thinly sliced
1 large red pepper (bell pepper for milder heat, or red horned pepper for hotter)
1 fresh small hot chili, such as jalapeño, Serrano, or Fresno
2 to 3 cloves garlic, thinly sliced
1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
2 teaspoons (8g) whole or ground cumin seed
1 (28-ounce; 800ml) can of whole peeled tomatoes, crushed by squeezing between your fingers (see note above)
Kosher salt and freshly ground black pepper
Large handful minced cilantro, parsley, or a mix
6 eggs
For Serving: Sliced oil-cured black olives, feta cheese, or artichoke hearts (all optional)
Crusty bread
DIRECTIONS:
1. Heat olive oil in a large skillet over high heat until shimmering. Add onion, red pepper, and chili, spread into an even layer, and cook without moving until the vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until the vegetables are fully softened and spottily charred, about 10 minutes total. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.
2. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining five eggs, working around the pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until eggs whites are barely set and yolks are still runny, 5 to 8 minutes.
3. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
you forgot to mention it eats really well with a good crunchy bread.
Made a double recipe in a 14 in pan with 10 eggs. Came out great. Served on olive oil drizzled crostini. Yum.
i make shakshuka atleast twice a month and i confirm, this is a great shakshuka!
i like to use roasted eggplants for smokey flavour as well as Merguez sausages for spiciness
Men tounes hethy base 😂
Looks yummy
Out of all the similar recipes, you were the only one who recommended canned tomatoes.
Much better choice.
Love the addition of Feta and olives
Very simple, but still comprehensive. Thanks.
Amazing, I must say this is one of the best versions I've seen so far!!!
I've watched a ton of pasta puttanesca cooking videos (I'm a puttanesca snob) and most of them totally botch the dish except for Kenji--was so impressed with his experience and knowledge (don't use canned, chopped tomatoes--most cooks put that in puttsnesca sauce 🤮) that I now trust all his cooking videos! I can't wait to try this!
This rocks!!! Just made it and it was amazing.
I see those jars of Rao's back there :)
Gotta be the best jarred red sauce out there.
I like to cover each egg with a square of jalapeno pepper jack and it melts as eggs cook. I cook till hard, but that's preference. A cheat I use is using diced can tomatoes, spiced with Mexican spices for breakfast, Italian for dinner.😎
I know what I'm doing this weekend! Also, Kenji, thanks so much for posting these great videos more regularly!
mofongotron I
Beautiful!!
Shakshuka is Tunisian, its originally made with Harissa (tunisian hot-pepper-Paste)
Is that your 10 inch skillet? Looking to buy one soon, pondering whether to go for the 10 or 12 inch.
This dish comes with Harissa its mainly Tunisian food
Interesting! I make an Italian version with tomato sauce on the plate first, then the eggs and then crispy fried pancetta bits. Serve it with toasted sliced Italian bread. All that said I am craving these other flavors so I will be giving this a try if I can get my pan that well seasoned that is.
The origine style is just in Tunisia next to you
Kenji, why do you use extra-virgin olive oil on high heat? Is there a special way to use it so that it doesn't end up bitter in taste because of the heat?
Sabrina Reyes The best way to avoid this is to add the oil before the pan gets too hot. Throw a couple drops of water on the pan; when the water sizzles the pan is ready for the oil. If the pan is smoking, take it off the heat for a minute before putting it back on the heat and applying the oil. Start sauteeding immediately; if you wait too long then you risk burning the oil.
Use ghee instead. Problem solved.
Where is the Harissa paste?
FoodTaliban Ojja wa merguez
Its Tunisian chili paste with garlic and two spices its like curry for inidians we use harissa spread in the sandwitch as well.. its so tasty with olive oiles pickles cheese and bread
i love making shakshuka and eating it over some rice with pork tenderloin. it's delicious.
U forgot the main ingredient which is harissa the tunisian spicy sauce,this is not the original tunisian dish. U forgot to put harissa and other flavors.
Yes he made it without two spices also (تابل وكروية)
also in the method he suggested the eggs would cook really fast.
Shakshouka isn’t only Tunisian , it’s also Moroccan and Algerian and they don’t usually add harissa
No harissa???
I guess it is meant to be simple and quick. But for me I like it with potato, also adding bacon will make it royal
I know what I'm about to make
Kenji is like shit I burnt the onion, ah fuck just tell em I meant to do it
shakshuka made in Tunisia!!!!!
Not only Tunisia . It's a famous dish in Algeria too I think even in Morocco. We often cook it especially in summer .
How come I'm North African and have never tried this?! Mom, you've got some explaining 🤔
Cause its Tunisian and you re Egyptian ;)
DELISH...
hello actully shakshukah it's arabic food from (yemen)😊
Yes, it is. Yemeni travellers brought it to Yemen from North Africa. Shakhshuka is a berber/amazigh word meaning Tajine without meat. It is usually cooked in Tajine
Is Yemen belong to North Africa? Dont lie mate
shahshuka is tunisian !!!!
canned tomatoes spoiled it........
First i loook delicause then at the end put oil again? I feel cannot trust
Adding the oil is up to you
Shakshuka is berber(amazigh) word not arabic
Its Tunisian food
tunisian food we are berber than arabic :)
No it's not !
Looks like a very oily shakshuka !
I would eat this but need my eggs hard all
the way.
Just let it simmer longer after putting the eggs in. I like the yolks half cooked myself.
so much oil at the end. RUINED
Thats up to you is not obligation
oil olive is so tasty specially tunisian oil olive
Fresh tomatoes bro come on