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