Shakshuka - Eggs Poached in Spicy Tomato Pepper Sauce

Learn how to make a Shakshuka recipe! Go to http://foodwishes.blogspot.com/2015/10/shakshuka-say-it-with-me-now.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Shakshuka recipe.

Comments

Peter Pan: love your videos , just made the recipe added Mexican chorizo and roasted habanero ūüĎĆūüĎĆ

d-ren90: My eggs didn't stay in the well and now I'm upset.

James Dooling: I made this twice according strictly to the recipe; both times were perfect and delicious. Then, a third and fourth time, I removed ALL water and used coconut nectar... Canned. And, added some white raisins early and cilantro late. No feta, I drizzled yogurt. The next time I make this -- in two days -- I'm going to remove the mushrooms and add some green mango. I apologize, but it's so Indian. I should add some curry instead of paprika... This is delicious, but it also ready to be tweaked to taste.

GOD BLESS ZICO: this isn't the shakshocka i know but whatever

Ville John: That must taste good with rice.

danielthemanstutz: Show us how to cook meth

Nailah: So I didn't have crushed tomatoes, so I sort of mashed at some diced tomatoes to make this (minus the mushrooms). I really liked it. I put it over rice and ate it with a slice of bread. That combination was really satisfying on a night when I didn't have a dinner plan and needed something quick <3. I want to try it again with cheese toast, maybe a pile of parmigiano-reggiano melted on top of ciabatta! Thank you Chef John! :)

DYLAN SHAPIRO: I. Need. This. In. My. Body.

Anouar Mzoudi: take the mushrooms out for god's sake! dont call it shakshuka if you add mushrooms. this isnt shakshuka. this is ethnic cuisine being butchered.

DR Dan: Back in the day, I was going to make this for my dad but he died before I could do it.  Something to think about.  Time seems to be endless but its the most precious thing we have.

Blinded: The main reason why I like Chef John's vids is because he is the least stuffy chef I've ever seen. followed by delicious recipes and his jokes actually being funny. It's like watching a more skilled, chef version of Bob Ross.

psammiad: I usually bake this, baking the sauce first then adding the eggs. Easier but you have to be careful not to overcook the eggs. Smoked paprika is a great addition. Goats cheese is a lovely addition I'll try that! I serve with a good flatbread.

OwlMoon137: "and a peice of toast, what else are you going to sap up all that goodness with?"
PITA BREAD!!! OBVIOUSLY THE ANSWER IS PITA BREAD!!
Love your videos so much ūüėā thank you!

elibutton: I like your rendition - this could also be a robust pasta sauce (without the egg) - - but where's the garlic?

jnberger: Chef John, I've made lots of your recipes but this one was one of my favorites. I'd been wanting to make this forever and so glad I did. I substituted queso fresco for feta because it was cheaper at the grocery.

Robert Olsen: I just made this.... Sooooooooo goooood

Manny M: Chef John, how do you not have a show on Food Network or The Cooking Channel?! Your style of presenting your recipes is highly unique and would make for awesome tv!

Steven Noble: one of my all time favorite dishes

7LiquidSnake: Thank you for the recipe....you sound like you have a mosin nagant pointed at your head.

ponyboy staygold: Great video
I'm getting sick of plain old eggs
Thanks

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