If i can add something to this as a North African you sould definitely add olive oil at the end, it’s the most important . And it is delicious eaten with « kesra » which is a very easy North Africa bread
You can make a big batch (3 or 4 day's worth) of the shakshuka sauce/base and keep it in the fridge. At breakfast time, just take a portion and bring it up to a quick simmer, add your eggs to poach and you have a quick healthy breakfast.
Planning to do this tomorrow, was going to switch up a few ingredients and add corn, red beans and tofu (don't judge me, it's all I have in the pantry rn xD ). My every morning of this week will probably start with shakshuka now.
@@totallynuts7595 From what I have been told by friends, that is how it is supposed to work with shakshuka; you use what you have and put it in a spicy sauce. No shame and no judging!
Just made shakshuka with my family, we loved it! For anyone making this, don't be too fussed with the ingredients. You can basically put any sort of vegetables, cover it in tomato sauce, poke a few holes in it, put some eggs in the holes and get a wonderful dish. We used cilantro, parsley, smoked paprika, cumin and fennel. Highly recommend that combo of spices and herbs.
@@Live.Laugh.Lobotomy not a dumb question at all, it’s usually served with some sort of flatbread & you just tear off a bit of bread, scoop up the yummy stuff with the bread. Not much washing up required, my kind of cooking😀
This dish is an absolute life saver. If I wake up in the morning feeling a little groggy I still know I can cook myself up a nice and easy nutritious breakfast in a single pan with an onion, a can of tomatoes, and whatever vegetables are available in my fridge. My personal Shakshuka often winds up including garlic with the onion, jarred roasted peppers and pearl onions, white pepper, and chili oil drizzled over it at the end... it's so, so delicious...
One thing I have learned through the process of cooking is that you can make your own rules. Yes I love the traditional curries my mother made me as a child, but when you don't have the option of making it authentically but you still gotta feed yourself something healthy you find the amazing fact that most ingredients can complement each other in some way or the other, and you don't even need a lot of spices to make it taste good, since you will realise how much flavour is already packed inside those veggies. It's amazing. I would have never realised how simple food can get, yet how healthy and delicious it can be compared to the restaurant dishes that are most of the times not even that great.
As an algerian I am glad that a lot of people are enjoying this meal Ps : if u add mushrooms to this it will taste like heaven And you should check kesra too
“Thank you for 5000 subscribers” this guy really jumped from 5k subscribers to almost 2 million in 6 months. That is so wild but also well deserved. Love the recipes and his general vibe.
@@Flippokid probably because he picked a topic that addresses a huge audience (internationally dishes), good quality editing and he comes across as likable because he is funny but also doesn’t otherwise state any opinions that could offend a part of his audience. And of course a big portion of luck.
Ik this vid is a year old but I just found it and made it tn and HOLY MOLY it was such a hit with my family. I loved cleaning out my fridge in the process thank you so much.
Because its a habit of mine, I'd make this with rice. I'm not a massive fan of rice, but nothing else can quite so easily slip into a meal to give it so much more of a filling feeling, and that's a nice feeling to have. This definitely looks like something to try.
As a Moroccan 🇲🇦💛, we don't eat this for breakfast, we make it for lunch or dinner when we're too lazy to cook. And we sometimes add meat balls (kefta). I can confirm it is so delicious! And we normally call it "bid o maticha" aka "eggs and tomatoes". Ps: I really want him to try "zaalouk", he's gonna love it!!
Yeah but I guess Americans would want to have it for breakfast so why not ! We north Africans in the other hand have a typically french like breakfast with mostly coffee and croissant 😊
@@rebbouhhind2580 We Americans are very particular about our breakfast - some foods, like soft-cooked eggs, are nearly synonymous with it. So much so that if we ate something like this for dinner, we'd call it "breakfast for dinner." 😋
The first time I had/heard of shakshouka was when I was couch surfing in Tunisia. I came back to the u.s. and started making it for everyone I know! I can't believe restaurants started serving it for the prices they do. It's the easiest, cheapest meal and blows everyone away with flavor🥰
@WORKS-tf6ii I can definitely see you're tunisian with those suggestions but I would say the most important part is the traditional harissa(not the canned/jarred stuff).
In Italy we eat It but not at breakfast. We make It with only eggs, onion, basil and fresh Red tomatoes. It Is a Summer dish, because tomatoe must be fresh to appreciate its flavour, and we call It "uova in purgatorio" (eggs in purgatory). Buon appetito a tutti! 😊👋
@@your3kiddingit depends on where you live. I think the British call cilantro coriander, but in America coriander is the seeds and cilantro are the leaves of the same plant.
I've never heard of shakshuka until about a month ago. I tried it and I am obsessed! I've had it several times since then. I've been researching recipes and it does seem like there are variations. I tried the first traditional route and I really loved it!
That technique also used sometimes for Huevos Rancheros ("farmhouse eggs") in Mexico. The basic dish is fried eggs served with salsa, but a tastier version poaches the eggs in a skillet of salsa.
I just made this immediately after seeing it. It’s the greatest meal i’ve ever made. Thanks for getting me into cooking while i’m at school. It feels good to eat something other than fast food.
I make Shakshuka a lot!!! In fact, I made it a couple hours ago 😂 Here are a few things I’ve learned! - Personally, I like my veggies diced very small so that everything cooks down very nicely! It means no big crunchy chunks, and allowed everything to cook super easily, but this on is 1000% preference :) - I add a lot more spices than illustrated in this video; namely Cayenne, Chilli Powder, and my secret ingredient • Ras El Hanout • This stuff will take your Shakshuka to a CRAZY level of goodness like you can’t even imagine!!!! - Finally, I simmer everything for at least 40 minutes once the tomatoes go in! This allows the acidity to break down and the natural sweetness come out of the tomatoes! This makes it sooooo much better I cannot even begin to tell you lol. Either cover or add water as needed if your Shakshuka begins to get too thick! Good luck, and happy cooking everyone! :)
I also cut my peppers in long really tiny stripes this way they are all over the place and every bite has peppers. Did i mention that I love peppers lol
my gf and i started trying out shakshuka a couple weeks ago and from the very first time it was like: "damn, food really is effing good" we'll be at work just texting each other like should we make shakshuka again today. it's just that good. we keep changing the recipe every now and then with leftovers and it improves in its own way. so versatile and convenient and some of the yummiest dishes i ever had. so thank you so much for that!
I like your cooking better than many chefs because it's simple and easy. It feels like a person like us is cooking, so we can cook it as well. Many thanks.
ive added minced beef to it, diced sweet potato along with the eggs and peppers. tastes damn good. ive already cooked the mince beef and diced sweet potato in a separate skillet and kept it in the fridge. i just take out a portion of it and add it to the pan after cooking the onions and peppers, and tomato sauce. and lastly i add the eggs. and it tastes so good even with rice.
I appreciate the fact that ur super-realistic about cooking as a student (referring to the part where u just threw all of the veggies together, as a real student would lol)
One day I started making food from myself, randomly mixing my equipment and inventing my omelet. Today I came to TH-cam, and I saw that it was not random food, but it was called Shakshoka and i think that was fantastic 😄
It wasn't nearly as complete, but this morning I made a simple version of this: literally a fresh tomato from my dad's garden plus an egg, fried together in a pan (tomatoes first) with a little olive oil, dried basil and salt... ate it with crackers. Made the same thing again in the afternoon but added frozen spinach. Just thought it was interesting cause I had never heard of this dish, it really was just a "this is what I have, let's make a meal of it" kind of situation.
We call this menemen here in turkey but it's practically identical. You can put pretty much anything in it and it'll work as long as there is tomatoes, the best vegetable ever. Oddly enough Shakshuka (Şakşuka) is the name of a completely different dish made out of mainly eggplants and stuff here.
Pro Tip: Crush your garlic, mince your aromatics, and simmer them in the oil for a bit prior to adding the peppers and onions. I cook a variant of this just about every day in NE Oklahoma, with locally grown herbs and spices (Szechuan pepper trees grow in zone 7 - we crush those peppercorns, mix with mustard for pungency and cayenne for heat, and no one would ever guess that the dish has no black pepper in it) Goes GREAT on a home made corn tortilla.
pro tip for anyone else who reads this: completely disregard this comment lmao. Do not add garlic first, it will burn. peppers and onions first, then garlic and aromatics.
@@Mooskittl what? You can and wehn you want should do it like that especialy when you dont want the garlic directly in youre food or want it extra garlici. You put the oil in than heat it up and than you wait and before the garlic gets black you get it out of the oil. You have no clue.
@@Mooskittl Exactly. I hate this "tip", and people have the audicity to present it as the miraculous way of cooking, yeah right. Total opposite. The taste is LONG gone by the time you finish cooking, culinary obviousness 101. I *always* add garlic and spices right at the end, *always* . The taste and the improvement is ineffable and unmatchable.
Watching the video: "Wow, we've reached 5000 subscribers!" Check the amount of channel subscribers: 2.3 million. Video was posted 8 months ago. Wow. You my good sir, are on a roll! And by the way, great video, thanks for the recipe ideas and will definitely be trying out my own version!
i watched this a couple of nights ago after it came up in my recommended while i was high and hungry. finally made it today and oml. i think i am in love with you for introducing me to this. shakshuka is genuinely SO easy and tasty. ty, i adore u
I eat this and had zero clue it actually existed somewhere else... just how I like food... My mind has been blown and now I know which country's culinary genius to research. Thanks.
Thank you so much for sharing it. Eating it for the 2nd day in a row. I love how you promote cultural diversity of the national food! Keep up the Grind and inspire us to cook more!
One of my favorite breakfast and breakfast-for-dinner meals to make for the family. Yo, for students: can of red or black beans, 1/2 jar of salsa, (add whatever seasonings and stuff you like)simmer for an hour or even 15 mins then, add eggs.
When I first started cooking shakshuka was a very common go to. I still sometimes will cook it for supper just as a nostalgic treat and to mix up my mostly Italian repertoire. It is a great dish at any time of day, and very, very filling.
This is perfect for guests! Had my parents over and made it for breakfast and it was a hit. I fried up some mushrooms on the side to throw in after the fact for those who wanted mushrooms, I’ll definitely do that again. I tried crumbly goat cheese but feta definitely tastes better. Parsley was good but I think I’d enjoy cilantro more. I’ll be making this again!
My brother made this for me once many years ago, and even without some of the fancy spices it was a heavenly food experience. Absolutely second this recommendation.
Darn you! Now I’m starrrrrving, & this is all I want…but I’ll hv to go shopping! 😭 Truly - thank you! I’d forgotten how easy this dish is, & how great it is for all seven meals (first breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner, & supper.☺️).
I like to use celery leaves (I grow my own so they are super dark green and flavorful) instead of parsley. I also cut up the tiny stalks for crunch. Love this dish!
I made shakshuka and it was awesome and super delicious. Thank you for the video. I appreciate it. Make this kind of cheap but delicious food in the future please.
Wow! I have been making this dish for 20 years. Thought it was my invention. Now I know it’s called Shakshuka. (But mine also contains some smoked meat). I learned something new. Thank you.
Yo, this shit is AMAZING! It seriously redefined how I cook. It’s been great for breakfast, and I’ve found that I can remove the eggs, add more spices and vegetables, and it becomes a curry for rice!!
Midwestern here and the onion would cost me $0.80, the pepper $0.68, the Parsley is $1, the cilantro is $0.68, and serranos are about $0.30 a pepper ($1.60 bag with five peppers in it).
I did some research on traditional Egyptian breakfasts, for a novel I'm writing. This is exactly what I have my character eating, and I learned how to make it because it just looked so darn good. It is indeed simple in it's most basic form; I actually microwaved all the vegetables in a small Pyrex casserole dish (be sure to stir it several times while it's cooking because microwaves never heat evenly, and put a lid on it so that if something does pop, you won't have to scrape tomato sauce off the roof of your microwave) then when everything was cooked down and hot, I topped it with the eggs and stuck it in the oven. Not even close to being traditional, but proving that this dish is open to interpretation.
I made this dish today and I was wowed by it! I usually don't like adding things to eggs and I just like eating them with bread but after two hours I am hungry. This was the perfect recipe for me to add more vegetables throughout my day and it tasted amazing! Also, I wanted to add that some people were discussing the price of the dish and how much money you actually need to get this groceries. I bought my groceries in lidl and I paid: 59 cents for the can of tomatoes (I used half of it) Kumin and paprika were together 1.4 and ofc I have lots of them left over Onion 31 cents Pepper 66 cents Feta 2.2 euros and I used maybe 1/4 of it Eggs 66 cents for three Garlic 70 cents but I didn't use the whole thing. The total is 5.9 euros but I will have spices, feta left over to make other things. Maybe it's not 1 euro dish for where I live (Slovenia) but I think it's totally worth the effort and cost.
I saw the thumbnail and I was like “hey, that looks like shakshuka” (couldn’t read the entire title). Hell yeah, it’s my favourite breakfast/lunch by far! I switch it up a little every time and I add way more spices than in the video. I also let it simmer for longer, especially because I like to add red lentils for extra protein, and when the lentils are almost perfect, I add the eggs. I used to eat it with nachos… I’m sorry.
Your breakfast should be heavier than your dinner Remember the saying, "breakfast like a king, lunch like a prince, dinner like a beggar" Coz, after waking up you need the nutrition and feeling of fulfillment the most, and after dinner, people mostly go to sleep, so it's not needed that much Stay healthy!😊
Shakshuka is a variation of dishes that originated in Central America. A tomato, chili and capsicum mix was a staple of the native people long before the Europeans landed. Adding corn, eggs and various meats was dependent on what was available locally and season. Huevos Rancheros is a Tex Mex variation. This is well presented and your channel deserves the growth it has enjoyed.
yeah , i mean if you go back far enough all dishes/sauces with tomatoes technically originated from the americas since tomatoes originate there and only came to the rest of the world later.
This is like a lot of dishes where the traditional is great by itself but is also a fantastic base for creative flavors and textures to make a new dish or just personalize it a bit.
I never even knew what this was called but I used to make this alllll the time in my early twenties/ late teens, I’d usually do onions, mushrooms, kale or spinach and kidney beans with whatever pasta sauce I had on hand and Cholula hot sauce, then crack in the eggs and usually top it with grated parm. Best with some sourdough toast
Anyone one else notice that the improved more "expensive" version was made with left overs making it realistically cheaper? Regardless going to try making this as it sounds Fantastic
This popped up on my feed. YES! I will try this! I think I have all the ingredients. Shakshuka sounds so fancy and hipster and foreign, that I didn't realize it was this simple to make. LOL. It hasn't helped that I've only had this dish in brunch places in the Lower East Side of Manhattan where the beautiful people brunch. So you think in your head "I can't make beautiful people food. Especially NYC beautiful people food. Sounds complicated and expensive!" Thanks for dispelling the myth. :D
shakshuka got me through college, ate it like 4 days a week easy but a bit spicier than you made it here, usually id just make a 6 egg version and just use that as my food for two days, i usually make it very easy on the garlic since if i use garlic reminds me too much of italian food Also I nearly always eat it over rice
@@KungFuHustling hah! It's a very rich dish! I can't eat it all in one sitting, I would do half today, half tomorrow and usually had a snack in the interim each day, usually something like veggies and hummus or maybe an orange or something
@@frog6054 well heres the thing, i went heavy on the oil, and would have a snack later, and was trying to lose weight at the time, which i did! it all ended up at about 1200 calories a day since id also always keep bacon, nuts veggies, fruits, hummus, and salami in the fridge, but id probably eat shakshuka at around 10am, and id be good until like 7, when id have a snack and then bedtime
I think I first had it in Tunisia, but most recently in Israel and I always cook it to remind me of the Middle EAst. For a vegan version, you can make a chickpea flour 'egg': "Two tablespoons of chickpea flour mixed with 2 tablespoons of water and 1 teaspoon of oil, then allowed to sit for at least 5 minutes is equal to 1 egg." I like to use Kala Malak salt to add an 'eggy' flavour. I like it for breakfast or as a dinner meal. (or brunch or supper for that matter!)
Dear sir, thanks for sharing this great recipe. Not only is it delicious, inexpensive and convenient, but it is also great in that it is a great, low carbohydrate, keto-friendly meal too. It may be a North African breakfast, but it also is a delicious dinner on a cold, Minnesota winter evening.
Just made this for breakfast. I’m always blown away at how the “middle eastern area” countries really have their cuisine figured out! It was such a lovely dish!
Middle Eastern area is amazing since it's heavily influenced by Italy and shares a similar climate (in the coastal areas at least), has always had a pastoral culture (great for meat and cheese) and was closer than Italy and Europe in the spice trade to India/ China
I feel like wilting spinach into the sauce will increase it's nutritional value by a whole bunch, as well as the coriander/cilantro and the parsley. I'm making this tomorrow for sure
hey, i'm arabian (Kuwaiti) and i eat Shakshuka daily for breakfast, though i never tried your leftover version so i'm interested. Also, can you provide how long we should sauté each veggie?
There are no particular rules regarding the time you spend cooking them. It's up to your liking wether you like them crunchy or even a little bit burnt. The rule is that you just need to dice them to roughly the same size so they basically have the same cooking times. The burning will stop as soon as you add your tomatoes, so just add your tomatoes when you're satisfied with your vegetables' frying state.
I love Shakshuka - it is heavenly. I have had it in a Morrocan restaurant for breakfast and they added a Turkish sausage but I cannot remember the name of the sausage. But heaven in a pan. I would also have upped the value and not the cost for the second version you made as it made good use of leftovers. Value added for you, taste added, and added benefit for the planet with reduced food waste. Well done.
It adds cost as you have to buy extra to have leftovers to be used. My go to for using everything up is fried rice and/or omelettes. Sure you could be silly and buy extra and write it off as waste if that's your prerogative
Love your video. I am not a student and I can afford a meal that is a little more than $1.89. But I love the simplicity of how a Shakshuka is done and how tasty it looks. With the tomato sauce and eggs and all the veggie and herbs, you really can't go wrong. After watching your video, I have come to the conclusion that what makes Shakshuka a Shakshuka are the last 4 ingredients added at the end : the tomato sauce, the eggs, the feta cheese, and the herbs. The sky is the limit for any veggies you add prior.
I just made this again for a fourth or fifth time and I finally had feta cheese at home . . . this makes all the difference and it was already amazing before!
Normally watching food youtube while you're hungry is a death sentence but this time it got me reacquainted with a childhood favorite of mine. And it really does work with a ton of different vegetables, all I had left in my fridge was asparagus and mushrooms and it tasted phenomenal. Thank you
This is the first time I hear about this dish! I really like both recipes! I would like to make it, but I don’t like runny egg yolks! Perhaps, I can cook the eggs longer!
I completely understand where he lives food is more affordable but in the US ingredient prices are so jacked up especially the eggs now. For a dozen at Walmart it costs around $10-$12 for the generic brand. I made this and it was amazing I completely recommend trying it. In total it costed me around $25 for all the ingredients and I got 5 portions out of it. So about $5 per portion wasn’t too bad and was so much better than anything McDonald’s could whip up.
Just came across your video two days ago and made this today. I could see this becoming a regular breakfast for me, especially in the winter. I'll probably make the tomato sauce in bulk and then freeze it in individual servings. That way as long as I remember to take one out to thaw the night before, breakfast is ready in 10 minutes.
I love how you say SHHHAKSHUKA and it looks heavenly! Though where I come from, a student breakfast that costs any more than $1 is not viable, so I'll have to tinker around with the ingredients, stretch the limits of how basic it can be Also I have no clue how the white side of green onions are leftovers for you that stuff's *delicious*
My standard breakfast that I started making like the day I started college: 1/2 medium onion, 3 strips of bacon, 1 egg, oyster sauce (soy sauce works, too), white rice Slice onion vertically so that it can get nice and carmelized while not becoming goo. Dice up the bacon into bite sized pieces. Onion and bacon into pan. Low heat so that it can sweat and the onions can absorb the rendered fat from the bacon. Take a shower, have a cigarette, make some coffee. Whatever your morning routine. When the onions look gooey, add a splash of oyster sauce, crack in egg, crank up the heat and stir fry. When it's almost but not quite done, turn off heat and pour over rice. The residual heat will finish off the eggs. Can instead add the rice around the time of the egg and burn it a little, but I think that's a bit too impactful for a breakfast food. As a Chinese friend taught me: The secret of Chinese cooking is to add a splash of oyster sauce and ever so slightly burn it.
After discovering that shakshuka is something you make a batch of then eat over several days, I decided to try it. Did the basic version to get the feel for it and can confirm it is f***ing delicious. Can't wait to try it with the poached eggs tomorrow morning.
@@Surgeon.shatha israelis cant steal middle eastern food if they are middle eastern, bozo. north african jews brought shakshuka to israel when they were ETHNICALLY CLEANSED from north africa so now its popular in israel. Don't try it with your holier than thou attitude when Arabs are the kings of colonialism and ethnic cleansing.
this dish at the beginning of the video looks reminiscent to variations of huevos rancheros from mexico and south tejas from the homemade recipes. you use feta we use a similar salty latino farmers type cheese. very cool. later in the video you add garbanzo beans/ chickpeas which is quite popular in some mexican states and styles as well as being quite popular in indian dishes. I love that so much of the world has similar food with regional types and touches for their own individual amazing flavors, culture and nuances. good job man
Looks so delish! But it's definitely outside of the budget for students where I am from :( Onion- cheap Pepper/capsicum- very expensive Hot pepper- v expensive and often unavailable. Herbs- cheap if home grown or dried. Eggs- 3 for breakfast ok Feta- expensive, but cheap feta is an option. Just the cost of the bell pepper is over $3 currently (could go down to .99 at the peak of the season but that is rare and the price could reach $4). Feta if you used 1/4 of a small cheap one that would be $1 maybe a little more, eggs 55c each, say you only partially use a hot pepper- when in season 70c, can tomato- cheapest is 91c, half onion maybe 30c, herbs dried $2 for a small box but that lasts at least 10 meals so 20c So approx $7.46 NZD - $4.64 USD Most students can afford $70-90 a week on groceries, so if they were to spend $4.64 a day just on breakfasts then $32.55 of their budget would just be on breakfasts! I really loved this recipe, especially as you talked about using leftovers, that is a great way to reduce food waste and keep food costs down. I'm keen to see if the recipe could be adapted to be cheaper, while still being true to the heart of the recipe. I will update if I make a cheaper version using affordable- to my location- ingredients! I love your enthusiasm for cheap, healthy student meals! I am disabled so I have a simular budget to most students and finding accessible meal options is a big struggle!
one thing I started doing was getting bags of different frozen veg. a bad of peas, edumame, corn, and i found one of mixed onion and pepper. They are so great because you can have an open bag in the freezer and just add a little of the things you want without buying fresh out of season with the chance of not using it all in one dish. If the bag is $2 but you use it 10 or more times, its pretty cheap per serving. Just an idea if its useful.
Indeed try with frozen veggies ? If the peppers cost a lot maybe it’s because it’s not a veggie from your region? Try with veggies of your region to lower the cost ? The feta is there for extra protein and the salty taste. You could omit it and / or use some capers ?
This is very popular in Israel too(immigrants from North Africa brought the recipe :). We have it with tahini and a fresh pita. Delicious 🤤 Love your videos, you're a life saver!
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If i can add something to this as a North African you sould definitely add olive oil at the end, it’s the most important . And it is delicious eaten with « kesra » which is a very easy North Africa bread
I'm excited to learn about this bread
He should add some hresa too ;/
ههه he is destroying that shakshoka
my fav bread to go with this is sourdough
I love olive oil… yes, I’ll add that when I make it!
You can make a big batch (3 or 4 day's worth) of the shakshuka sauce/base and keep it in the fridge. At breakfast time, just take a portion and bring it up to a quick simmer, add your eggs to poach and you have a quick healthy breakfast.
Going to do this!!
Planning to do this tomorrow, was going to switch up a few ingredients and add corn, red beans and tofu (don't judge me, it's all I have in the pantry rn xD ). My every morning of this week will probably start with shakshuka now.
@@totallynuts7595 From what I have been told by friends, that is how it is supposed to work with shakshuka; you use what you have and put it in a spicy sauce. No shame and no judging!
@@mom24boybarians Improvised food is the best food, i guess =))
vegetables and all? totally considering this!
Just made shakshuka with my family, we loved it!
For anyone making this, don't be too fussed with the ingredients. You can basically put any sort of vegetables, cover it in tomato sauce, poke a few holes in it, put some eggs in the holes and get a wonderful dish.
We used cilantro, parsley, smoked paprika, cumin and fennel. Highly recommend that combo of spices and herbs.
That sounds freaking delicious. Going to the market tomorrow and will definitely be thinking of this comment when I do my shopping :d
i know this is an incredibly dumb question but is it easy to get out of the pan cause i’d have no idea how to eat this
@@Live.Laugh.Lobotomy not a dumb question at all, it’s usually served with some sort of flatbread & you just tear off a bit of bread, scoop up the yummy stuff with the bread. Not much washing up required, my kind of cooking😀
@@annem9195 do u think this could be eaten with rice or nah?
@@hi-ud2zg I think you can eat it with whatever you like! The bread just makes it easy to scoop it up🙂
This dish is an absolute life saver. If I wake up in the morning feeling a little groggy I still know I can cook myself up a nice and easy nutritious breakfast in a single pan with an onion, a can of tomatoes, and whatever vegetables are available in my fridge. My personal Shakshuka often winds up including garlic with the onion, jarred roasted peppers and pearl onions, white pepper, and chili oil drizzled over it at the end... it's so, so delicious...
One thing I have learned through the process of cooking is that you can make your own rules. Yes I love the traditional curries my mother made me as a child, but when you don't have the option of making it authentically but you still gotta feed yourself something healthy you find the amazing fact that most ingredients can complement each other in some way or the other, and you don't even need a lot of spices to make it taste good, since you will realise how much flavour is already packed inside those veggies. It's amazing. I would have never realised how simple food can get, yet how healthy and delicious it can be compared to the restaurant dishes that are most of the times not even that great.
As an algerian
I am glad that a lot of people are enjoying this meal
Ps : if u add mushrooms to this it will taste like heaven
And you should check kesra too
طلعونا لعلام
Good idea for the mushrooms!
same but im tunisian
هي عربيه بالعموم مشهوره في بعض الدول انها يمنيه ونا عن نفسي ك يمني كنت احسبها يمنيه بس بعدين عرفت انا عربيه وكل الدول العربيه يعملونها
@@ammaral-esayi9282 هيا فل اصل جزائرية بعدين انتو تعلمتوها من عندنا
“Thank you for 5000 subscribers” this guy really jumped from 5k subscribers to almost 2 million in 6 months. That is so wild but also well deserved. Love the recipes and his general vibe.
What the... how??
@@Flippokid probably because he picked a topic that addresses a huge audience (internationally dishes), good quality editing and he comes across as likable because he is funny but also doesn’t otherwise state any opinions that could offend a part of his audience. And of course a big portion of luck.
@@mystaminacantakethis 3 million now lmao
Bro absolutely deserves it tho
yeah the way he presents the information is very digestible and easy to watch. great editing and likeable personality, recipe for success
10 months later and he is over 3 million subscribers
Man went from 5k subs to 1.7million subscribers in 5months, absolutely insane. Keep cooking Bro
I was just about to say that. That’s awesome
He's over 2 mil now
Bots
@@tomvobbe9538 or people who like good food
he what
Ik this vid is a year old but I just found it and made it tn and HOLY MOLY it was such a hit with my family. I loved cleaning out my fridge in the process thank you so much.
Because its a habit of mine, I'd make this with rice. I'm not a massive fan of rice, but nothing else can quite so easily slip into a meal to give it so much more of a filling feeling, and that's a nice feeling to have. This definitely looks like something to try.
As a Moroccan 🇲🇦💛, we don't eat this for breakfast, we make it for lunch or dinner when we're too lazy to cook. And we sometimes add meat balls (kefta).
I can confirm it is so delicious! And we normally call it "bid o maticha" aka "eggs and tomatoes".
Ps: I really want him to try "zaalouk", he's gonna love it!!
In Algeria, we also eat it for Lunch and Dinner. I wonder who eats it for breakfast. i feel like its too heavy for breakfast haha
@@chillchill3320 ahaha so true 🇲🇦
Yeah but I guess Americans would want to have it for breakfast so why not ! We north Africans in the other hand have a typically french like breakfast with mostly coffee and croissant 😊
@@rebbouhhind2580 We Americans are very particular about our breakfast - some foods, like soft-cooked eggs, are nearly synonymous with it. So much so that if we ate something like this for dinner, we'd call it "breakfast for dinner." 😋
@Nala i like using sausage meat but i suppose you guys use beef right?
The first time I had/heard of shakshouka was when I was couch surfing in Tunisia. I came back to the u.s. and started making it for everyone I know! I can't believe restaurants started serving it for the prices they do. It's the easiest, cheapest meal and blows everyone away with flavor🥰
Most businesses charge what they can get away with. It looks fancy and it's exotic.
$15 for shakusa vs $18 for 2 egg McMuffin and a drink. Overpriced but so is everything else.
@@RoboJo-pq8pjlol it's so much cheaper I mean if you add some sea food it's very good also
With merguez...
@WORKS-tf6ii I can definitely see you're tunisian with those suggestions but I would say the most important part is the traditional harissa(not the canned/jarred stuff).
@@sekki327 true and fresh tomatto
In Italy we eat It but not at breakfast. We make It with only eggs, onion, basil and fresh Red tomatoes. It Is a Summer dish, because tomatoe must be fresh to appreciate its flavour, and we call It "uova in purgatorio" (eggs in purgatory). Buon appetito a tutti! 😊👋
As an Italian American, throughout the whole video I was wondering if there was an Italian version. Thx
@@michaelanthony4750 not at all! 😊🙏
@@michaelanthony4750 'Italian American' aka my (great) nonno was Italian, I don't speak the language or know the culture.
@@RR-cl2vf bruhh lmao did him dirty
In france, we call it Piperade which means chili pepper dish in south of france dialect (béarnais). Bon Appétit !
Here's a tip for the herbs: CORIANDER! I swear the combo of cumin and coriander is absolutely amazing and definitely needs to be tried!
That would be delicious! He mentioned cilantro, which I think is another name for coriander greens.
@@your3kiddingit depends on where you live. I think the British call cilantro coriander, but in America coriander is the seeds and cilantro are the leaves of the same plant.
@@megazombiekiller9000 good to know, thanks!
Oh wow. I’ve got homemade sauce in the fridge right now!
Cilantro *Is* coriander; it's just the Spanish word for the herb and is the more common term in the U. S.
I'm nearly half way through the video, thinking "no garlic?" again and again.
Finally, my inner chef has calmed down. Thank you.
I've never heard of shakshuka until about a month ago. I tried it and I am obsessed! I've had it several times since then. I've been researching recipes and it does seem like there are variations. I tried the first traditional route and I really loved it!
That technique also used sometimes for Huevos Rancheros ("farmhouse eggs") in Mexico. The basic dish is fried eggs served with salsa, but a tastier version poaches the eggs in a skillet of salsa.
That’s what I immediately thought of too. And similarly it is sort of a “canvas” that can incorporate a lot of different ingredients.
I just made this immediately after seeing it. It’s the greatest meal i’ve ever made. Thanks for getting me into cooking while i’m at school. It feels good to eat something other than fast food.
1:58 This is an incredibly clean video cut, and it's so subtle and quick that I feel like everyone overlooked it haha.
I love that so many different cultures have their own version of this dish, very delicious been having it since I was a child
I make Shakshuka a lot!!! In fact, I made it a couple hours ago 😂
Here are a few things I’ve learned!
- Personally, I like my veggies diced very small so that everything cooks down very nicely! It means no big crunchy chunks, and allowed everything to cook super easily, but this on is 1000% preference :)
- I add a lot more spices than illustrated in this video; namely Cayenne, Chilli Powder, and my secret ingredient
• Ras El Hanout •
This stuff will take your Shakshuka to a CRAZY level of goodness like you can’t even imagine!!!!
- Finally, I simmer everything for at least 40 minutes once the tomatoes go in! This allows the acidity to break down and the natural sweetness come out of the tomatoes! This makes it sooooo much better I cannot even begin to tell you lol. Either cover or add water as needed if your Shakshuka begins to get too thick!
Good luck, and happy cooking everyone!
:)
Thank you for the tips 👍🏻
I also cut my peppers in long really tiny stripes this way they are all over the place and every bite has peppers. Did i mention that I love peppers lol
@@AVABROOKEE absolutely! 🥳
@@maba5202 peppers are so good 🤩
He won't find rase elhnout there 🤣🤣🤣
I made this this morning and I can confirm, best breakfast I’ve had in ages.
I know right?
@@letsKWOOWK your video on this lade me try it for the first time.
All time favourite breakfast. Thank you for introducing me to this treasure
my gf and i started trying out shakshuka a couple weeks ago and from the very first time it was like: "damn, food really is effing good"
we'll be at work just texting each other like should we make shakshuka again today. it's just that good. we keep changing the recipe every now and then with leftovers and it improves in its own way. so versatile and convenient and some of the yummiest dishes i ever had.
so thank you so much for that!
You've gone a long way. From only 5000 to 3.1 million subs. Congrats 🎉
I like your cooking better than many chefs because it's simple and easy. It feels like a person like us is cooking, so we can cook it as well. Many thanks.
ive added minced beef to it, diced sweet potato along with the eggs and peppers. tastes damn good. ive already cooked the mince beef and diced sweet potato in a separate skillet and kept it in the fridge. i just take out a portion of it and add it to the pan after cooking the onions and peppers, and tomato sauce. and lastly i add the eggs. and it tastes so good even with rice.
stop that sounds amazing
The whole time I was watching this, all I could think about was the fact that it needed more meat.
Glad I'm not the only one.
@@thedarklordofall6792 its really not. its just easy to for me.
I appreciate the fact that ur super-realistic about cooking as a student (referring to the part where u just threw all of the veggies together, as a real student would lol)
One day I started making food from myself, randomly mixing my equipment and inventing my omelet. Today I came to TH-cam, and I saw that it was not random food, but it was called Shakshoka and i think that was fantastic 😄
Would that be cannibalism?
@@ijemand5672 ahah
@@ijemand5672 😂😂😂 " my equipment "
@@shivamthakur1176 "from myself"
If you added the egg at the beginning as you would an omelet, then what you made would be closer to Turkish menemen.
Shakshuka isn't just food, it's a national treasure 😃❤. You can have it for lunch and dinner as well, it's filling but not heavy
🇪🇬 🇹🇳 🇲🇦 🇩🇿 🇱🇾
For a teenager with recently made 31 this seems like a great breakfast dates or hangover/friends after night out. Thank you!!
As a Tunisian 🇹🇳 I love that people are appreciating Tunisian and North African food
It wasn't nearly as complete, but this morning I made a simple version of this: literally a fresh tomato from my dad's garden plus an egg, fried together in a pan (tomatoes first) with a little olive oil, dried basil and salt... ate it with crackers. Made the same thing again in the afternoon but added frozen spinach. Just thought it was interesting cause I had never heard of this dish, it really was just a "this is what I have, let's make a meal of it" kind of situation.
I think that would be closer to strapatsada actually.
@@edgybitch2177 I'll have to look that up
You accidentally made your own version just hours before you came across this video? The TH-cam Algo is wild 😳
We call this menemen here in turkey but it's practically identical. You can put pretty much anything in it and it'll work as long as there is tomatoes, the best vegetable ever. Oddly enough Shakshuka (Şakşuka) is the name of a completely different dish made out of mainly eggplants and stuff here.
Aynen. The şakşıka i know is different. And never had it for breakfast 😁
Because it's basically a Turkish dish as it was created under Osman rule.
@@Yonhondainoveit was made by north africans lmao, the region being occupied doesn’t make the dish turk
You had 5k subs at this point and made such a great video, it’s easy to see how you’re at over 4 million now but still took me aback
as a student, I just made this dish and my roommates loved it!!
Pro Tip: Crush your garlic, mince your aromatics, and simmer them in the oil for a bit prior to adding the peppers and onions. I cook a variant of this just about every day in NE Oklahoma, with locally grown herbs and spices (Szechuan pepper trees grow in zone 7 - we crush those peppercorns, mix with mustard for pungency and cayenne for heat, and no one would ever guess that the dish has no black pepper in it) Goes GREAT on a home made corn tortilla.
good stuff for sure!
Funny, my mind also went to huevos rancheros watching this haha
pro tip for anyone else who reads this: completely disregard this comment lmao. Do not add garlic first, it will burn. peppers and onions first, then garlic and aromatics.
@@Mooskittl what? You can and wehn you want should do it like that especialy when you dont want the garlic directly in youre food or want it extra garlici. You put the oil in than heat it up and than you wait and before the garlic gets black you get it out of the oil. You have no clue.
@@Mooskittl Exactly. I hate this "tip", and people have the audicity to present it as the miraculous way of cooking, yeah right. Total opposite.
The taste is LONG gone by the time you finish cooking, culinary obviousness 101. I *always* add garlic and spices right at the end, *always* . The taste and the improvement is ineffable and unmatchable.
Watching the video: "Wow, we've reached 5000 subscribers!"
Check the amount of channel subscribers: 2.3 million.
Video was posted 8 months ago.
Wow. You my good sir, are on a roll!
And by the way, great video, thanks for the recipe ideas and will definitely be trying out my own version!
I think it's not talked about enough that healthy food like this can be much cheaper than pre-made meals, with more calories
healthy is not just calories tho, this needs more proteins by adding more eggs
@@warthoggoulags1679 no it doesnt.. not everyone is trying to bulk up 10 kilos per day
@@warthoggoulags1679
3 eggs are already enough, even tho I put 4 when I made myself.
I think it’s no talked enough that students don’t always got a stove laying around 😭
@@_Sloppyham i could pick up a counter stove from goodwill for like $10 so next argument lmfao
tunisian 🇹🇳 shakshouka is lunch/dinner 😊 i also recommend using harissa (spicy chili paste) in the shakshouka and scooping it up with baguette bread
i watched this a couple of nights ago after it came up in my recommended while i was high and hungry. finally made it today and oml. i think i am in love with you for introducing me to this. shakshuka is genuinely SO easy and tasty. ty, i adore u
I eat this and had zero clue it actually existed somewhere else... just how I like food...
My mind has been blown and now I know which country's culinary genius to research. Thanks.
Thank you so much for sharing it. Eating it for the 2nd day in a row. I love how you promote cultural diversity of the national food! Keep up the Grind and inspire us to cook more!
One of my favorite breakfast and breakfast-for-dinner meals to make for the family. Yo, for students: can of red or black beans, 1/2 jar of salsa, (add whatever seasonings and stuff you like)simmer for an hour or even 15 mins then, add eggs.
When I first started cooking shakshuka was a very common go to. I still sometimes will cook it for supper just as a nostalgic treat and to mix up my mostly Italian repertoire. It is a great dish at any time of day, and very, very filling.
I love the first version of Shakshuka, it's literal perfection for this dish.
This is perfect for guests! Had my parents over and made it for breakfast and it was a hit. I fried up some mushrooms on the side to throw in after the fact for those who wanted mushrooms, I’ll definitely do that again. I tried crumbly goat cheese but feta definitely tastes better. Parsley was good but I think I’d enjoy cilantro more. I’ll be making this again!
My brother made this for me once many years ago, and even without some of the fancy spices it was a heavenly food experience. Absolutely second this recommendation.
Darn you! Now I’m starrrrrving, & this is all I want…but I’ll hv to go shopping! 😭
Truly - thank you! I’d forgotten how easy this dish is, & how great it is for all seven meals (first breakfast, second breakfast, elevenses, luncheon, afternoon tea, dinner, & supper.☺️).
🙌🙌🙌
I don’t think he knows about second breakfast, Flossiesmommy Doggo
@@JeewanthaBandara poor man; I bet the tops of his feet aren’t hairy, either. And his doorways are rectangular. 😭😭😭
for a small price of 1.89$ shake my head.
Thank you so much for this video. I used to despise tomatoes, but now this is one of my favorite things to cook!
My dad always makes shakshuka on Saturday morning so all the family can enjoy it together. Really a nostalgic dish that lives close to my heart.
5K subs 4 months ago? Now 1.2 million? Thats crazy. You got a good thing going on. I like your videos. I need more
As a Tunisian, I'm proud that this dish is popular
Saaaame
@@soullessangel207 a7la nes
But unfortunately it’s not known as a Tunisian dish 😢
I like to use celery leaves (I grow my own so they are super dark green and flavorful) instead of parsley. I also cut up the tiny stalks for crunch. Love this dish!
Defo gonna make this when I get the chance. Looks amazing.
Looks like it'd be good with snap peas and baby corn😋
I made shakshuka and it was awesome and super delicious. Thank you for the video. I appreciate it. Make this kind of cheap but delicious food in the future please.
Wow! I have been making this dish for 20 years. Thought it was my invention. Now I know it’s called Shakshuka. (But mine also contains some smoked meat). I learned something new. Thank you.
Yo, this shit is AMAZING! It seriously redefined how I cook. It’s been great for breakfast, and I’ve found that I can remove the eggs, add more spices and vegetables, and it becomes a curry for rice!!
Literally nobody asked 🤡🤡🤡
@@chrisdawson1776 Literally noone asked for your comment either :)
@@jonity11 🤓
@@chrisdawson1776 grifter spotted
@@Nestoras_Zogopoulos 🤓
The herbs are €4 alone lmao
WHAT??? It’s less than 10 cents in Egypt
@@Belomoh6my brother in christ don’t compare the prices in europe and africa
I live in America and the onion and bell pepper would cost me $3 dollars, lol.. 😭
@@jeremymerejeremy yeah ik i was just baffledsame for electronics, they are expensive here because they are imported from other countries
Midwestern here and the onion would cost me $0.80, the pepper $0.68, the Parsley is $1, the cilantro is $0.68, and serranos are about $0.30 a pepper ($1.60 bag with five peppers in it).
I did some research on traditional Egyptian breakfasts, for a novel I'm writing. This is exactly what I have my character eating, and I learned how to make it because it just looked so darn good. It is indeed simple in it's most basic form; I actually microwaved all the vegetables in a small Pyrex casserole dish (be sure to stir it several times while it's cooking because microwaves never heat evenly, and put a lid on it so that if something does pop, you won't have to scrape tomato sauce off the roof of your microwave) then when everything was cooked down and hot, I topped it with the eggs and stuck it in the oven. Not even close to being traditional, but proving that this dish is open to interpretation.
You deserve every single one of your 3.42 million subscribers, my internet friend.
I made this dish today and I was wowed by it! I usually don't like adding things to eggs and I just like eating them with bread but after two hours I am hungry. This was the perfect recipe for me to add more vegetables throughout my day and it tasted amazing! Also, I wanted to add that some people were discussing the price of the dish and how much money you actually need to get this groceries. I bought my groceries in lidl and I paid:
59 cents for the can of tomatoes (I used half of it)
Kumin and paprika were together 1.4 and ofc I have lots of them left over
Onion 31 cents
Pepper 66 cents
Feta 2.2 euros and I used maybe 1/4 of it
Eggs 66 cents for three
Garlic 70 cents but I didn't use the whole thing.
The total is 5.9 euros but I will have spices, feta left over to make other things. Maybe it's not 1 euro dish for where I live (Slovenia) but I think it's totally worth the effort and cost.
I saw the thumbnail and I was like “hey, that looks like shakshuka” (couldn’t read the entire title). Hell yeah, it’s my favourite breakfast/lunch by far! I switch it up a little every time and I add way more spices than in the video. I also let it simmer for longer, especially because I like to add red lentils for extra protein, and when the lentils are almost perfect, I add the eggs. I used to eat it with nachos… I’m sorry.
Breakfast? Dude, that's dinner!
Your breakfast should be heavier than your dinner
Remember the saying, "breakfast like a king, lunch like a prince, dinner like a beggar"
Coz, after waking up you need the nutrition and feeling of fulfillment the most, and after dinner, people mostly go to sleep, so it's not needed that much
Stay healthy!😊
Shakshuka is a variation of dishes that originated in Central America. A tomato, chili and capsicum mix was a staple of the native people long before the Europeans landed. Adding corn, eggs and various meats was dependent on what was available locally and season. Huevos Rancheros is a Tex Mex variation.
This is well presented and your channel deserves the growth it has enjoyed.
yeah , i mean if you go back far enough all dishes/sauces with tomatoes technically originated from the americas since tomatoes originate there and only came to the rest of the world later.
This is like a lot of dishes where the traditional is great by itself but is also a fantastic base for creative flavors and textures to make a new dish or just personalize it a bit.
Made it for dinner the other day and it came out delicious
I never even knew what this was called but I used to make this alllll the time in my early twenties/ late teens, I’d usually do onions, mushrooms, kale or spinach and kidney beans with whatever pasta sauce I had on hand and Cholula hot sauce, then crack in the eggs and usually top it with grated parm. Best with some sourdough toast
Anyone one else notice that the improved more "expensive" version was made with left overs making it realistically cheaper? Regardless going to try making this as it sounds Fantastic
This popped up on my feed. YES! I will try this! I think I have all the ingredients. Shakshuka sounds so fancy and hipster and foreign, that I didn't realize it was this simple to make. LOL. It hasn't helped that I've only had this dish in brunch places in the Lower East Side of Manhattan where the beautiful people brunch. So you think in your head "I can't make beautiful people food. Especially NYC beautiful people food. Sounds complicated and expensive!" Thanks for dispelling the myth. :D
Damn I was so surprised at only 5k subs at the end, then scrolled saw youre at 4M 2 years later, way to go and well deserved
shakshuka got me through college, ate it like 4 days a week easy but a bit spicier than you made it here, usually id just make a 6 egg version and just use that as my food for two days, i usually make it very easy on the garlic since if i use garlic reminds me too much of italian food
Also I nearly always eat it over rice
You had me at “6 egg version,” but then lost me at [didn’t eat it all in one sitting].
@@KungFuHustling hah! It's a very rich dish! I can't eat it all in one sitting, I would do half today, half tomorrow and usually had a snack in the interim each day, usually something like veggies and hummus or maybe an orange or something
You only eat 3 eggs a day? If I eat like you, I would be starving all the time lol
@@frog6054 for real, I’ve eaten 12 eggs in a sitting before. 6 is like… is this a joke?
@@frog6054 well heres the thing, i went heavy on the oil, and would have a snack later, and was trying to lose weight at the time, which i did! it all ended up at about 1200 calories a day since id also always keep bacon, nuts veggies, fruits, hummus, and salami in the fridge, but id probably eat shakshuka at around 10am, and id be good until like 7, when id have a snack and then bedtime
Can't believe this channel only had 5000 subscribers during making of this video . Now 2.66 million 🤩
I think I first had it in Tunisia, but most recently in Israel and I always cook it to remind me of the Middle EAst. For a vegan version, you can make a chickpea flour 'egg': "Two tablespoons of chickpea flour mixed with 2 tablespoons of water and 1 teaspoon of oil, then allowed to sit for at least 5 minutes is equal to 1 egg." I like to use Kala Malak salt to add an 'eggy' flavour. I like it for breakfast or as a dinner meal. (or brunch or supper for that matter!)
the 1.7k dislikes are all people who think youre appropriating someone else's culture when youre actually celebrating it.. sad. Great content!
Dang. The internet is a weird place
Dear sir, thanks for sharing this great recipe. Not only is it delicious, inexpensive and convenient, but it is also great in that it is a great, low carbohydrate, keto-friendly meal too. It may be a North African breakfast, but it also is a delicious dinner on a cold, Minnesota winter evening.
Just made this for breakfast. I’m always blown away at how the “middle eastern area” countries really have their cuisine figured out! It was such a lovely dish!
Im more blown away at how western countries still haven’t figured out how to cook lol
Middle Eastern area is amazing since it's heavily influenced by Italy and shares a similar climate (in the coastal areas at least), has always had a pastoral culture (great for meat and cheese) and was closer than Italy and Europe in the spice trade to India/ China
@@yaakovgrunsfeld yall westerns loves to take credit for everything
@@yaakovgrunsfeld The best food in Italy is in the south. Why? Because it is closer to the Maghreb where the food is even better!
@@imSarab you are just jealous
I feel like wilting spinach into the sauce will increase it's nutritional value by a whole bunch, as well as the coriander/cilantro and the parsley. I'm making this tomorrow for sure
hey, i'm arabian (Kuwaiti) and i eat Shakshuka daily for breakfast, though i never tried your leftover version so i'm interested. Also, can you provide how long we should sauté each veggie?
There are no particular rules regarding the time you spend cooking them. It's up to your liking wether you like them crunchy or even a little bit burnt. The rule is that you just need to dice them to roughly the same size so they basically have the same cooking times. The burning will stop as soon as you add your tomatoes, so just add your tomatoes when you're satisfied with your vegetables' frying state.
I love Shakshuka - it is heavenly. I have had it in a Morrocan restaurant for breakfast and they added a Turkish sausage but I cannot remember the name of the sausage. But heaven in a pan. I would also have upped the value and not the cost for the second version you made as it made good use of leftovers. Value added for you, taste added, and added benefit for the planet with reduced food waste. Well done.
It adds cost as you have to buy extra to have leftovers to be used. My go to for using everything up is fried rice and/or omelettes. Sure you could be silly and buy extra and write it off as waste if that's your prerogative
Ate this at summer camp all the time! Brings back memories every time I have it. Def not a fav, but for sure a once in a while treat for me
You don’t need onions or bell peppers, it’s honestly better with just tomatoes jalapeños egg and spices, also good touch with the water
how do you recommend to add jalapeno
@@thatlucidguy just slice it up thinly and add it in the beginning so it can soften up
Have you ever thought about those ingredients though? Tomatoes, jalapeños and the bell peppers?
Love your video. I am not a student and I can afford a meal that is a little more than $1.89. But I love the simplicity of how a Shakshuka is done and how tasty it looks. With the tomato sauce and eggs and all the veggie and herbs, you really can't go wrong. After watching your video, I have come to the conclusion that what makes Shakshuka a Shakshuka are the last 4 ingredients added at the end : the tomato sauce, the eggs, the feta cheese, and the herbs. The sky is the limit for any veggies you add prior.
I just made this again for a fourth or fifth time and I finally had feta cheese at home . . . this makes all the difference and it was already amazing before!
Just made this dish for dinner and it was indeed amazing. Would 100% recommend.
Normally watching food youtube while you're hungry is a death sentence but this time it got me reacquainted with a childhood favorite of mine. And it really does work with a ton of different vegetables, all I had left in my fridge was asparagus and mushrooms and it tasted phenomenal. Thank you
This is the first time I hear about this dish!
I really like both recipes!
I would like to make it, but I don’t like runny egg yolks! Perhaps, I can cook the eggs longer!
Students aren't buying fresh herbs, come on
don't get them fresh then lol
I do because I like to cook.
Grow the herbs
It's really not that expensive, less than 2 euro
we don't use fresh herbs and it's just as goood
I completely understand where he lives food is more affordable but in the US ingredient prices are so jacked up especially the eggs now. For a dozen at Walmart it costs around $10-$12 for the generic brand. I made this and it was amazing I completely recommend trying it. In total it costed me around $25 for all the ingredients and I got 5 portions out of it. So about $5 per portion wasn’t too bad and was so much better than anything McDonald’s could whip up.
These are lies. I've never seen a dozen eggs over $4. They're less than $2 now and have been for over a year. You should be ashamed
@@stefanbertasz4690 He could be living in a different area then you, as in the US prices vary from areas.
@@stefanbertasz4690Virginia: fucking $10 for 18 eggs
@@stefanbertasz4690"you should be ashamed" stop being dramatic 😭
Just came across your video two days ago and made this today. I could see this becoming a regular breakfast for me, especially in the winter.
I'll probably make the tomato sauce in bulk and then freeze it in individual servings. That way as long as I remember to take one out to thaw the night before, breakfast is ready in 10 minutes.
I love how you say SHHHAKSHUKA and it looks heavenly!
Though where I come from, a student breakfast that costs any more than $1 is not viable, so I'll have to tinker around with the ingredients, stretch the limits of how basic it can be
Also I have no clue how the white side of green onions are leftovers for you that stuff's *delicious*
Jesus christ prices have literally doubled since this price breakdown 😭
My standard breakfast that I started making like the day I started college:
1/2 medium onion, 3 strips of bacon, 1 egg, oyster sauce (soy sauce works, too), white rice
Slice onion vertically so that it can get nice and carmelized while not becoming goo.
Dice up the bacon into bite sized pieces.
Onion and bacon into pan. Low heat so that it can sweat and the onions can absorb the rendered fat from the bacon.
Take a shower, have a cigarette, make some coffee. Whatever your morning routine.
When the onions look gooey, add a splash of oyster sauce, crack in egg, crank up the heat and stir fry.
When it's almost but not quite done, turn off heat and pour over rice. The residual heat will finish off the eggs.
Can instead add the rice around the time of the egg and burn it a little, but I think that's a bit too impactful for a breakfast food.
As a Chinese friend taught me: The secret of Chinese cooking is to add a splash of oyster sauce and ever so slightly burn it.
I can't imagine eating it in the morning, but it would be a great lunch
Actually, we Tunisians eat it for lunch or dinner we make it spicier than the video and add our delicious north african sausage called Merguez.
Bonus points for being one of the most fun breakfasts to say.
After discovering that shakshuka is something you make a batch of then eat over several days, I decided to try it. Did the basic version to get the feel for it and can confirm it is f***ing delicious. Can't wait to try it with the poached eggs tomorrow morning.
Im lebanese and never heard of this before lol
Thank you so much for sharing this recipe, god bless your hands
Come to Israel, we have great Shaksuka XD.
@@boazba6667 Palestine * even stealing middle eastern food
@@Surgeon.shatha israelis cant steal middle eastern food if they are middle eastern, bozo. north african jews brought shakshuka to israel when they were ETHNICALLY CLEANSED from north africa so now its popular in israel. Don't try it with your holier than thou attitude when Arabs are the kings of colonialism and ethnic cleansing.
this dish at the beginning of the video looks reminiscent to variations of huevos rancheros from mexico and south tejas from the homemade recipes. you use feta we use a similar salty latino farmers type cheese. very cool. later in the video you add garbanzo beans/ chickpeas which is quite popular in some mexican states and styles as well as being quite popular in indian dishes. I love that so much of the world has similar food with regional types and touches for their own individual amazing flavors, culture and nuances. good job man
Looks so delish! But it's definitely outside of the budget for students where I am from :(
Onion- cheap
Pepper/capsicum- very expensive
Hot pepper- v expensive and often unavailable.
Herbs- cheap if home grown or dried.
Eggs- 3 for breakfast ok
Feta- expensive, but cheap feta is an option.
Just the cost of the bell pepper is over $3 currently (could go down to .99 at the peak of the season but that is rare and the price could reach $4). Feta if you used 1/4 of a small cheap one that would be $1 maybe a little more, eggs 55c each, say you only partially use a hot pepper- when in season 70c, can tomato- cheapest is 91c, half onion maybe 30c, herbs dried $2 for a small box but that lasts at least 10 meals so 20c
So approx $7.46 NZD - $4.64 USD
Most students can afford $70-90 a week on groceries, so if they were to spend $4.64 a day just on breakfasts then $32.55 of their budget would just be on breakfasts!
I really loved this recipe, especially as you talked about using leftovers, that is a great way to reduce food waste and keep food costs down. I'm keen to see if the recipe could be adapted to be cheaper, while still being true to the heart of the recipe. I will update if I make a cheaper version using affordable- to my location- ingredients! I love your enthusiasm for cheap, healthy student meals! I am disabled so I have a simular budget to most students and finding accessible meal options is a big struggle!
one thing I started doing was getting bags of different frozen veg. a bad of peas, edumame, corn, and i found one of mixed onion and pepper. They are so great because you can have an open bag in the freezer and just add a little of the things you want without buying fresh out of season with the chance of not using it all in one dish. If the bag is $2 but you use it 10 or more times, its pretty cheap per serving. Just an idea if its useful.
you could just go with the original dish, eggs and tomatos and maybe add something you find cheap like onions and dried herbs.
I think it works better as a brunch item
@@ksar98 agree
Indeed try with frozen veggies ? If the peppers cost a lot maybe it’s because it’s not a veggie from your region? Try with veggies of your region to lower the cost ?
The feta is there for extra protein and the salty taste. You could omit it and / or use some capers ?
This is very popular in Israel too(immigrants from North Africa brought the recipe :). We have it with tahini and a fresh pita. Delicious 🤤
Love your videos, you're a life saver!
I love how you eat it right out of the pan!👍