Kenji, you have inspired me to “cook with what you have”. I have made a terribly, unauthentic shakshuka using old pizza sauce, leftover homemade bruschetta, and jarred pickled onions that needed to be used! I wanted to thank you for giving me confidence to “play” in the kitchen. It may not be the best, but using your techniques and the general idea of a dish, I made something palatable that I really enjoyed (both making and eating). THANK YOU!!
I had this many many years ago made by an Iranian student that lived in Boston. It took me years to figure out what it was and then longer to find a recipe close to his. And as I watch this it seems like you have it closer than anybody else! THANK YOU! Can't wait to try your version!
I've made this many times and have been experimenting with ingredients. I really like adding a teaspoon or so (just eyeball it) of tomato paste when blooming the spices. Also, I've found that adding a good quality Spanish chorizo makes for a really nice addition. I do all of the sauté and simmering parts on the stove top, but after I add the eggs I throw it under the broiler, then garnish as normal. There is a lot to modify and customize with this recipe, really fun one
I have now made this several times as Kenji makes it and it rocks! I recently went with a Mexican angle using herbes de provence, fresh jalapeños, red bell pepper, onions, garlic, cumin, ancho chile powder, sweet smoked paprika, and chipotle sauce (goya brand) in the base, then fresh cilantro mixed in just before adding the eggs. Turned out great! Thanks Kenji for getting me into the world of shakshuka and possible variations! I might experiment with a Cajun version next, with fresh okra in addition to the Trinity...gonna have to think about how I will season it, maybe Prudhommes salt-free magic seasoning.
Seriously your videos are the easiest to follow and you present every recipe with just the right amount of enthusiasm. Obviously you love what you're doing, but what I think is what appeals to many people is the fact you aren't overboard with your on-camera persona. Props man.
Protip: I like to mix one of the eggs into the mixture / stew, it makes it more rich and smooth. Add and mix it thoroughly right before you put all the other eggs in.
I like harder eggs, so i cover mine with a thicker slice of pepper jack that just covers the egg. Keeps heat in, ups flavor. Winning! I eat mine with a hard bread, a soft salad, like Boston bib, and cheap dry red wine. Good times. Good video, as usual.
I love your concise narrative as well as the beautiful up close video shots. Also a big plus: the music didn't drown out your voice. Everything was well balanced even the steam facial i got from the pan. Thumbs up
ngl I prefer his newer videos that have little to no editing compared to this. The casual non-scripted vids just have so much personality and are so wholseome and real.
The Saudi version is little different. Powdered cumin. Pepper is also added. Chilli is optional. Fresh tomato for less water. Eggs are beaten before adding, Then everything is scrambled together = Shakshukah ;) The end result is like scrambled eggs.
@@johnadamczyk6213 What the fuck? Your comment is totally irrelevant to this video but by your logic Kenji is an American of a German and Japanese ancestry. Do you want me to list the atrocities committed by those nations? Stop being such a hateful person.
Can you also make a video about cast iron Seasoning and maintenance? This has been my favorite dish to cook using my cast iron and I just hope I’m not destroying the pan by cooking too much shakshuka
One thing I’ve notice after watching a lot of these videos is that he uses a LOT of oil to start off with. Most cooking vids they use a tablespoon or so, but Kenji uses about three every time.
I think the key to taking this dish to the next level is the spices. 2 spices that I would add to Kenji's list are turmeric and cumin powder. They're must-haves, in my opinion! As for the cheese topping, salty feta or goat cheese go great on this. As for herbs on top I would also recommend dried oregano or fresh, finely chopped basil. There are so many options!
I'm late to this one, but just curious: are you not a fan of ras el-hanout? All the shakshuka recipes I saw before this one said to use it so I figured making any without it would be like making chili con carne without any chili powder (meaning: doable but very unusual) haha.
traditionally maghreb flatbreads but Paratha roti and naan work great too. If you don't have that then any sourdough or thick crusted, thick sliced bread will work
Peter Craffey depends if you want the cook the meat or how much of the flavor of the meat you want to impart on the dish. I think as chorizo is cooked and cured, you can add it earlier if you want it to impart more flavor on the shashuka, maybe right after garlic. If you are adding raw ground beef or pork, I would ensure those are cooked thoroughly. For example to add raw beef, I would cook that first and then remove from pan. I would use the onions and the water released from them to deglaze the fond from the beef. I would re-add the beef after the garlic has bloomed. I know this answer is a year later but I hope it helps. Happy cooking friend.
Hi Ken. Can you kindly remake this dish in a clay pot, Moroccan, Chinese, Japanese or Indian? talk about Clay pots in general and how to season them and why many say cooking food using those old pots is taster and maybe healthier? Really interested in your opinion. Thanks...
This reminds me to hungarian Lecsó wich is like Ratatouille,it looks like this,the ingredients are kinda same too,sometimes we make it with eggs,that type called Tojásos lecsó (C and S is one sound and one letter,letter cs is like "ch" in cheddar and j is not similar with g , its more likely the y in yet )
My biggest grip with j kenzi lopez is his last drizzle of olive oil. He does it on everything, im Italian and thats way too much oil for me 😩 other than that his recipes are seriously perfect! Cooking is afterall up to personal preference
Why buy a can of hole tomatoes and then go to the trouble of chopping them... in the pan! Chopped canned tomatoes are cheaper and just as good. Wake up, pal.
Canned chopped tomatoes have a higher concentration of calcium chloride which prevents them from breaking down as they co Whole peeled tomatoes are always a better choice.
That has got to be the dumbest comment I've ever read. Steal? Really? Did he come to your house and "steal" it from your kitchen? It's just a freakin' recipe, dude. We all take inspiration from all around the world and customize it to our taste. There's no recipe police, no one is going to come knocking on your door if you change anything. Grow up and let people enjoy food the way they like.
Kenji, you have inspired me to “cook with what you have”. I have made a terribly, unauthentic shakshuka using old pizza sauce, leftover homemade bruschetta, and jarred pickled onions that needed to be used! I wanted to thank you for giving me confidence to “play” in the kitchen. It may not be the best, but using your techniques and the general idea of a dish, I made something palatable that I really enjoyed (both making and eating). THANK YOU!!
Watching this after I've seen so many of his new videos, and what a long way he's come. Proud of him.
I had this many many years ago made by an Iranian student that lived in Boston. It took me years to figure out what it was and then longer to find a recipe close to his. And as I watch this it seems like you have it closer than anybody else! THANK YOU! Can't wait to try your version!
How hard can it possibly be?! It's literally tomato sauce with eggs.
I've made this many times and have been experimenting with ingredients. I really like adding a teaspoon or so (just eyeball it) of tomato paste when blooming the spices. Also, I've found that adding a good quality Spanish chorizo makes for a really nice addition. I do all of the sauté and simmering parts on the stove top, but after I add the eggs I throw it under the broiler, then garnish as normal. There is a lot to modify and customize with this recipe, really fun one
Adam Ragusea fan spotted
Amazing, that's actually how it's done in Israel, Spicy sausage shakshuka, nice, easy, fulfilling and healthy recipe.
I have now made this several times as Kenji makes it and it rocks! I recently went with a Mexican angle using herbes de provence, fresh jalapeños, red bell pepper, onions, garlic, cumin, ancho chile powder, sweet smoked paprika, and chipotle sauce (goya brand) in the base, then fresh cilantro mixed in just before adding the eggs. Turned out great! Thanks Kenji for getting me into the world of shakshuka and possible variations! I might experiment with a Cajun version next, with fresh okra in addition to the Trinity...gonna have to think about how I will season it, maybe Prudhommes salt-free magic seasoning.
I tried this but without eggs or tomatoes or heat or a spoon and I didn’t eat it. So good!
& you wrote this without a brain Congratulations 🎉
i added ground turkey and ate it on sourdough it was awesome
A Tribe Called Quest I respect that
No.
Seriously your videos are the easiest to follow and you present every recipe with just the right amount of enthusiasm. Obviously you love what you're doing, but what I think is what appeals to many people is the fact you aren't overboard with your on-camera persona. Props man.
Protip: I like to mix one of the eggs into the mixture / stew, it makes it more rich and smooth. Add and mix it thoroughly right before you put all the other eggs in.
Do you scramble it up first before adding it to the mix?
@@Asphaltmonkey0 right we need answers
I like harder eggs, so i cover mine with a thicker slice of pepper jack that just covers the egg. Keeps heat in, ups flavor. Winning! I eat mine with a hard bread, a soft salad, like Boston bib, and cheap dry red wine. Good times. Good video, as usual.
Thanks! I tried yesterday and it was perfect. With huge free range eggs, 6 minutes was the perfect timing.
the easiest, best thing I ever made. you can make this complicated, but I appreciate you making it super basic to start
one of my favorites. like it with poblano and serrano chiles
If that's 3 tablespoons of olive oil my name is Yan Can Cook.
Lol ikr, no one is ever honest with the amount of olive oil
@@mediokritet because its not a thought, its a feel.
It's smaller skillet, this might actually be less then 3, for once
I love these old kenji videos
This is the best video I found for this recipe. Subbed.
I love your concise narrative as well as the beautiful up close video shots. Also a big plus: the music didn't drown out your voice. Everything was well balanced even the steam facial i got from the pan. Thumbs up
Made it, nailed it. Delicious. Thanks mate.
Another amazing Kenji recipe. Thanks so much!!!
Excellent recipes, tutorials, and getting the message across clearly and quickly. Thank you.
Making this for my Texan family tomorrow, it looks amazing!!
Simple and direct to the point! Fantastic!
This looks delicious . Looks like it could be good with some shrimp nestled in.
Holy fuck i didn’t think of this, I’ve always made it with fish or a big piece of feta
Hey ik this is a old post but look up garides tourkolimano. Its a greek shrimp in feta and tomato sauce very similar to this
just made it. Shit's dank
matt f I'm going to listen to some RBL Posse and make this! Looks hella delicious!
Man you gotta be a food critic
@@m.s.a.s9194 can you imagine a food critic at a high-end restaurant, tasting the food and going “shits dank”
@@a.gss7714 that person will forever have my respect
This version of kanji is so weird lmaooooo I need the go pro first person action
Used to eat this in the 1950s. All items were bought that day in the open air market. We scrambled the eggs.
my mum makes this at home and she has no idea it's called shakshuka and it's a north African dish, she calls it Egg's Lotus. LOL!
Very sweet
delicious 🍁🫑🍂🍁
Very good
How have I missed this channel, subscribed!
man, that looks amazing
Really wild seeing Kenji cook without a camera on his forehead…
Midnight snack…
My reflux: 😏
this was amazing!!!!
Yooooo, I had this in Israel. It's so good
It looks like Şakşuka in North Africa and Turkey are completely different. This looks like our breakfast dish "menemen"
ngl I prefer his newer videos that have little to no editing compared to this. The casual non-scripted vids just have so much personality and are so wholseome and real.
The Saudi version is little different.
Powdered cumin. Pepper is also added. Chilli is optional.
Fresh tomato for less water.
Eggs are beaten before adding, Then everything is scrambled together = Shakshukah ;)
The end result is like scrambled eggs.
Hobgoblin rude
Wack
@@johnadamczyk6213 What the fuck? Your comment is totally irrelevant to this video but by your logic Kenji is an American of a German and Japanese ancestry. Do you want me to list the atrocities committed by those nations? Stop being such a hateful person.
Just made this this morning it was so good! I overdid some of the eggs though :( pretty easy and delicious!
Can you also make a video about cast iron Seasoning and maintenance? This has been my favorite dish to cook using my cast iron and I just hope I’m not destroying the pan by cooking too much shakshuka
I got quite a deep cut on my finger while opening the can of tomatoes.
After eating the dish, I have to say, it was worth it.
ohhh why ure so yummy Shakshuka!!!!
One thing I’ve notice after watching a lot of these videos is that he uses a LOT of oil to start off with. Most cooking vids they use a tablespoon or so, but Kenji uses about three every time.
I think the key to taking this dish to the next level is the spices. 2 spices that I would add to Kenji's list are turmeric and cumin powder. They're must-haves, in my opinion! As for the cheese topping, salty feta or goat cheese go great on this. As for herbs on top I would also recommend dried oregano or fresh, finely chopped basil. There are so many options!
I'm late to this one, but just curious: are you not a fan of ras el-hanout? All the shakshuka recipes I saw before this one said to use it so I figured making any without it would be like making chili con carne without any chili powder (meaning: doable but very unusual) haha.
Sorry if I missed anything but how the ingredients are for how many servings?
@J. Kenji López-Alt Can you make a video for creating JollOf rice?
Very nutritious
Kenji, great videos. Can you tell me what kind of table top burner you use?
That's a Breville Control Freak
what do you eat this with? bread?
artisan bread
traditionally maghreb flatbreads but Paratha roti and naan work great too. If you don't have that then any sourdough or thick crusted, thick sliced bread will work
Yes
Do you need olive oil?
Very rich
How did he cook that then put it on the table with his bare hands? Let it sit for 45 minutes for garnish?
Primo, do you think using soft tofu instead of eggs would be aight?
that sounds delicious!
I have a question. Can we add poached eggs directly into the sauce instead of cooking the eggs in the eggs in the sauce
Caramelizing the onions makes a big difference
extra virgin smoke point at 190degree C
From the look of the vid this is def above 190 wouldnt the extra virgin be burned?
Can someone clarify please
When would be an appropriate time to at meat, such as chorizo?
Peter Craffey depends if you want the cook the meat or how much of the flavor of the meat you want to impart on the dish. I think as chorizo is cooked and cured, you can add it earlier if you want it to impart more flavor on the shashuka, maybe right after garlic. If you are adding raw ground beef or pork, I would ensure those are cooked thoroughly. For example to add raw beef, I would cook that first and then remove from pan. I would use the onions and the water released from them to deglaze the fond from the beef. I would re-add the beef after the garlic has bloomed.
I know this answer is a year later but I hope it helps. Happy cooking friend.
it also looks like turkish popular meal MENEMEN (MELEMEN)
❤
If there are shells that get in the pan use the egg shell to pick those pieces out
Hi Ken. Can you kindly remake this dish in a clay pot, Moroccan, Chinese, Japanese or Indian? talk about Clay pots in general and how to season them and why many say cooking food using those old pots is taster and maybe healthier? Really interested in your opinion. Thanks...
We called it menemen (From turkey)
As an Arab I must say this is NOT how we serve them here. However, this looks mighty delicious!
This reminds me to hungarian Lecsó wich is like Ratatouille,it looks like this,the ingredients are kinda same too,sometimes we make it with eggs,that type called Tojásos lecsó (C and S is one sound and one letter,letter cs is like "ch" in cheddar and j is not similar with g , its more likely the y in yet )
Where is the Harissa?
The mic rulah?
In north africa we use much more pepper
Are u fluent in japanese?
Is this kenji pre-parenthood?
My biggest grip with j kenzi lopez is his last drizzle of olive oil. He does it on everything, im Italian and thats way too much oil for me 😩 other than that his recipes are seriously perfect! Cooking is afterall up to personal preference
Then dont put it... Its not mandatory.
@@piyush0092 its almost like I said that its personal preference
BTW DO NOT USE JUMBO EGGS, use regular sized eggs, the jumbos have way too much white to cook before you hard boil the yoke.
Can you come and cook at my place please :)
Snack?
On what planet would this be considered a snack?
A snack can be a light meal. Words aren't that hard.
A bell pepper isn't mild. it literally has no spice at all
Şakşuka Şakşuka Şakşuka Şaka da Şuka Doyamadım Tadamadım Yiyemedim Şaka da Şuka
damn
This is a traditional hang over breakfast.. I've heard..
This is great!!! Oh by the way... the way you dice and slice is not safe.
I'd be careful using the same amount of cumin powder VS the amount of seeds he used.
BEEG EGG
....why are we not on daddy's forehead???
wait why that olive oil LMAO u troll
Did I hear.. Sucuk?
Im gonna make this just so I can eat Sucuk.
That’s a lot more than three tablespoons 😂
Why buy a can of hole tomatoes and then go to the trouble of chopping them... in the pan! Chopped canned tomatoes are cheaper and just as good. Wake up, pal.
Canned chopped tomatoes have a higher concentration of calcium chloride which prevents them from breaking down as they co
Whole peeled tomatoes are always a better choice.
That is way too watery
mmmmmm......rubber tires in food...not an olive fan what can I say lol ill just omit those ;p other than that looks delicious as always :)
whole tomatoes; spell check is crap.
No
You steal our food and change it to fit your flavor smh.
That has got to be the dumbest comment I've ever read. Steal? Really? Did he come to your house and "steal" it from your kitchen? It's just a freakin' recipe, dude. We all take inspiration from all around the world and customize it to our taste. There's no recipe police, no one is going to come knocking on your door if you change anything. Grow up and let people enjoy food the way they like.
Lol get culturally appropriated scrub