Shakshuka | Basics with Babish

Avaldati 11 juuni 2020
This Shakshuka recipe is quick and easy, just like my trusty kitchen sidekick- the Quicker Picker Upper. Keep an eye out for more quick recipes brought to you by the Quicker Picker Upper coming soon. Proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here: www.feedingamerica.org/about-us/partners/covid-19-response-partners/bounty
Classic Shakshuka Recipe:
Ingredients
-¼ cup diced onion
-3 cloves of garlic, crushed
-1 tsp ras el hanout
-½ tsp ground aleppo pepper
-½ tsp whole cumin seeds
-28 oz can fire-roasted tomatoes (whole or crushed)
-¼ tsp cayenne pepper
-1 Tbsp smoked paprika
-1 ½ tsp Harissa paste
-½ cup roasted red peppers
-4-5 large eggs
-Feta cheese (for garnish)
-Parsley (for garnish)
-Honey (for garnish)
-Crusty bread (for serving)
1. In a stainless steel pan, preheat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion and sweat the onions for 3 minutes over moderate heat.
Once translucent and soft, add in 2-3 cloves of garlic and saute for an additional 30 seconds before adding 1 teaspoon of ras el hanout, ½ teaspoon of aleppo pepper, and ½ teaspoon of whole cumin seeds. Toast the spices for about 30 seconds, and remove the pan from the heat if it starts to get too hot.
2. After toasting for 30 seconds or until very fragrant, add in a 28 ounce can of fire roasted tomatoes. If your tomatoes are whole, crush them up with a spoon in the pan. Bring that to a simmer and add ¼ teaspoon of cayenne pepper, 1 tablespoon of smoked paprika, 1 ½ teaspoons of harissa paste, and ½ cup of roasted red pepper.
3. Once everything is added, bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the sauce thickens.
4. After the sauce has thickened and small egg divots can be formed, use a spoon to form a well in the sauce and crack an egg inside each well. I usually make 4 or 5 eggs.
5. Gently spoon the sauce up and around the whites of each egg to help them cook more evenly. Lower the heat, cover with the lid and let it gently simmer for 5 minutes. After 5 minutes make sure the whites of the eggs have set.
6. Remove from the heat and begin dressing it up with a variety of toppings. I recommend some crumbled feta cheese, chopped parsley, and a drizzle of honey. Serve alongside some good bread.
Italian-Inspired Shakshuka Recipe:
Ingredients
-Spicy Italian Sausage
-¼ cup diced onion
-5 whole garlic cloves, crushed
-¼ cup sun-dried tomatoes
-28 oz can crushed tomatoes
-¼ cup basil, chopped
-4-5 large eggs
-Low moisture mozzarella, sliced into pieces
-Parmesan cheese (for garnish)
-Fresh basil (for garnish)
-Crusty bread (for serving)
1. Start by cooking some spicy Italian sausage in a little oil over medium high heat. Break the sausage into pieces with your spoon and saute over medium heat for 4-5 minutes until it has nicely browned. Set sausage aside.
2. Add the diced onion and then sweat in the sausage fat for 3 minutes over moderate heat.
3. Once translucent and soft, add in 5 whole crushed cloves of garlic and 1 tablespoon of sun-dried tomatoes. Saute until everything is fragrant and add 28 ounces of crushed tomatoes and ¼ cup of chopped basil.
4. Add the sausage back to the pan, mix everything together and let simmer for 20-30 minutes, until it has reached the right thickness.
5. Make little wells and add an egg to each well. Add a few pieces of low-moisture mozzarella to the top of the sauce as well. Lower the heat, cover with a lid, and let stew for 5 minutes before checking to make sure the egg whites have set.
6. Plate and garnish immediately with some freshly grated parmesan and fresh basil. Serve with some good bread.
Mexican-Inspired Shakshuka Recipe:
Ingredients
-Chorizo
-¼ cup onion, diced
-5 whole garlic cloves, crushed
-½ tsp whole cumin seeds
-1 Tbsp smoked paprika
-28 oz can crushed tomatoes
-4-5 large eggs
-1 jalapeno, sliced
-Manchego cheese
-Cilantro (for garnish)
-Tortillas (for serving)
1. Start by cooking some chorizo in a little oil. Use your spoon to break up the sausage and saute over medium heat for 4-5 minutes, until nicely browned. Set aside.
2. Add the diced onion and sweat the onions in the chorizo fat for 3 minutes over moderate heat.
3. Once translucent and soft, add in 5 whole crushed cloves of garlic, ½ teaspoon of whole cumin seeds, and 1 tablespoon of smoked paprika. Saute until everything is fragrant and then add 28 ounces of crushed tomatoes.
4. Add the chorizo back to the pan, mix everything together and let simmer for 20-30 minutes until it has reached the right thickness.
5. Repeat steps 5 and 6 from the Italian method above.
Recipe: basicswithbabish.co/basicsepisodes/shakshuka
Music by Chillhop: chillhop.com/listen
Blue Wednesday - "'90s Kid", "Murmuration (feat. Shopan)"
soundcloud.com/bluewednesday
Listen on Spotify: bit.ly/ChillhopSpotify

Kommentaarid

  • Make ramen from naruto and meat from one piece :)

  • The number one Palestinian dish 🇵🇸

  • Its called menemen in the turkey

  • I don't know exactly when me and my fiancee discovered shakshuka but it is THE way to go for social eating (Tho covid makes it hard). It's nice to sit at the table, dip the toasted bread into the pan, enjoy a glas of wine and just let the time fly! I highly recommend this perfect but simple dish!

  • What is horrible cilantro flavour?

  • This dude ate the tortilla like a piece of bread

  • Finally! A babish recipe that I actually had ingredients and equipment for. I had to improvise a little, but it turned out pretty good.

  • "horrible cilantro flavor" - NO! I loved this video until you bagged on cilantro. Begrudgingly still gave you a thumbs up. Shakshuka is good stuff no matter how you slice it. Yum!

  • This is a great quick picker upper video when your hungry but you wanna watch Babish cook 🤣🤣

  • you know shits going down when he puts food on the counter without the plate

  • I'd love to see you team up with life of boris for an eastern european movie food for a binging with babbish

  • I love your comment about cilantro flavoring. One of the restaurants I worked in customers always requested more cilantro. (we put it in damn near everything) proof customers have no idea about flavor they just wanted to feel like their dish was something special.

  • This sounds absolutely scrumptious

  • So happy to see I’m not the only one who forgets to use a plate

  • Why did he censor the logo on the tomatoes in the opening

  • What the fuck is that!??? That’s not how we make it

  • Very good video. Maybe it is North African or Turkish style, but I like it when onions and tomatoes are simmered in olive oil for a minute then eggs are added and scrambled.

  • What a delicious Jewish Cuisine dish :D

  • Asian Version : Just serve with rice

  • do you know babish that my channel name in arabic syrian language JUZ MUZ means shakshuka ( juz muz = tomato in eggs = shakshuka = جظ مظ ) 😂😂

  • İt is a good meal

  • İm living turkey

  • Fancy bayd o matisha

  • really cilantro is your kryptonite im shocked

  • The Ottoman dish şakşuka was originally a dish of cooked vegetables with minced meat or liver (ciġer). Tomato and chili peppers hot/sweet were introduced to the dish much later both having their origin in the Americas and meatless variations evolved. 🇹🇷 👌

  • I made this recipe (the first one). It was very delicious and I will definitely make it again! Only thing I would add is to definitely use a little salt. It’s a very acidic dish otherwise

  • Yeah you should sell those spices in a kit since I am not going to buy those in general since I would never use them again.

  • Reminds me of Oija (Ouja, oja?) it's like Tunisian crambled eggs with tomatoes, peppers and mergez, it's amazing

  • Fuckin cilantro. UGH

  • There's as many ingredients in this dish as much as he has subscribers.

  • I hate it when people waste food like that, especially to promote something

    • @2spooky2play Looks like you've never experienced poverty.

    • It is just a little bit of food. It isn’t a bit deal.

  • Too much crazy spices. Why can't you just do a North American version?

  • To try to wash away the horrible cilantro flavor, omg i lost it

  • Could do a Mexican version just throw in a fried tortilla and you got Huevo Rancheros

  • FREE PALESTINE!! SHAKSHUKA IS A PALESTENIAN❤😍 DISH NOT ISRAELI

    • @brown hues Palestine was ruled by the Ottoman empire so no dispute there 😃 also the origin can be seen from the word "Shakushuka" similar to "shake and flip (feminine form)" in Arabic. So no dispute there 😊 in name! as the entire region spoke common Lingua franca. Finally there is no dispute on for example North African cuisines also having the dish in the end it was essentially the trade route that spread the dish far an wide. 🌷

    • While I agree about freeing Palestine, the origins of this dish are disputed with most food scholars saying it originated in Ottoman Turkey and some claiming Morocco or Yemen as the dishes place of origin.

  • Wow! We cook the eggs really differently in Egyptian shakshuka (they're more like spanish omlette, but scrambled and no potatoes) 😂

  • I decided to make this for lunch today and I’m AMAZED at how good it is, even without the fancier spices that Babish uses. Goes right into my personal clean plate club.

  • All three of these versions look fantastic. Also, your voice is awesome!

  • Why nobody likes cilantro? I like the th taste

  • OH NOOOOOOO He forgot the plate!!!!

  • i made this, it was pretty good, the take-out i got after failing miserably.

  • I wouldn’t trust a guy who forgets to use a plate when cooking or serving food.

  • Hi from nourthe afreca

  • Haha the ad for Bounty at the beginning was so funny 😂 uhp! Forgot to use a plate again yeah happens to me all the time 😂😂

  • Just did a "Mexican" version of this dish today. Went with the Chorizo but instead of tomato sauce, I made a traditional spicy roasted red tomato salsa. Such a versatile dish!

  • "Spooning the sauce" How lonely are you, Babish?😂

  • im making it for fathers day today

  • It's "shock-shooka." Can't let you keep saying "shack-shooka."

  • 🤣🤣🤣 Wash away the cilantro flavor 🤣🤣🤣

  • مو كذا الشكشوكة يا أصلع

  • Yes, you have made it lol.

  • Not even bounty can remove the taste of cilantro

  • Wow this dude is telling people shakshuka is from all over the world.... shakshuka is as Tunisian as it gets and I can't stand these western people who pretend to be really good at cooking. Shakshuka is a Tunisian soup made from mostly tomatoes and meat. We only use eggs during winter and this guy even says it is a good breakfast. That is the most stupid thing i've heard this week.

  • i never even heard of shakshuka before i saw this video, made some for me and my roommates the other night and it was a big hit! thanks oliver

  • Şakşuka I am almost certain is a Turkish dish made with eggplants. What I see you have is another dish also Turkish but called menemen. Menemen can be made with or without eggs. I truly enjoy your videos and just want to help you understand, the history of the dish.

  • This isn't basic :(

  • Is it Shakshuka without the eggs?

  • yum I wanna try this!

  • Weird way to make Shakshuka.

  • I go to Jewish camp and was missing this dish! The nostalgia...

  • You do not like Cilantro.... Good man... Cannot stand the stuff here either.

  • Babish, I love your fascination with cilantro. I hate it, too. Keep up the good work. I'm hungry, now. I'm gonna go cook something.

  • Its taste better woth goat curds

  • Waow😱😱😱😱😱

  • 😍😍😍😍😍

  • How many bounty sponsors have you gotten?

  • lol how tf was that spanish.

  • HE DIDNT MAKE HIS OWN PITA 🤯😨

  • Sounds like Babish needs to season his cast iron better.

  • Persian style hell yeah

  • my tunisian grandma wouldn't be thrilled to see that honey on shakshuka. the feta cheese too lol

  • Smooth sponsorship

  • I should have watched this before failing at shakshuka the other day....

  • I know you have to demo Bounty, but do you need to deliberately waste food to do it?

    • Keith Brown That was just a spoonful of food, it isn’t a big deal.

    • @LoveYou3000 you'd eat food after it's been handled like that? I'm suggesting he use water, or some amount of cheaper condiment, instead of a decent chunk of the food he just cooked

    • No one said that food was wasted, he could have scooped it onto a plate

  • Is it Morrocan? Maybe it is Morrocan Yeah, Morroco... anything goes in Morocco

  • when you click on a video to see how a word in the title is pronounced

  • I love this dish... I had this once at a middle eastern restaurant a long time ago. Totally forgot about it. Thanks for reintroducing me again. LOVE IT

  • so surprised this place is not invated by Turks

  • For years cucumber was that thing I just hated, but over time I learned to like it. Not raw, but getting there.

    • So...you cook...your..cucumbers? D:

  • This looks absolutely amazing

  • What’s wrong with Cilantro?

  • Its north african tunesian food , get you facts american

  • I put a tiny drizzle of honey on mine, too. Extra ras al hanout!

  • It's eggs with tomato sauce. Alot of sauce. JC up in heaven plz help me, BuzzFeed articles won't leave me lone with shakshuka recipes

  • Im arab, and this is one of our traditional dishes! Im so happy you made this!

  • ah I see, you are sucking that Koch Brothers koch now by taking their Bounty money...

  • This was really tasty, i messed up taking the eggs out early as I was toasting the pita bread. Oh well! :D

  • Lame!!! I hate those stupid promotions. Oh well.

  • "Rass el-hanout" I did not even know someone knows it, even some native moroccans dont know that

  • That promotion though 😂

  • "...and to wash away the horrible cilantro flavor." My hero.

    • @Urziel99 I know but what I mean when I said coriander is the seed and when I said cilantro is the leaf, good to know they both have the same thing, the seed and the leaf, of soapy taste

    • @João Descardeci coriander is cilantro, it's one of those weird things with two names like aubergine/eggplant. And yes Andrew has the gene that makes cilantro taste like soap.

    • @James Davis maybe is the same thing that happen with coriander, some ppl taste soupy it genetic, but I don't know, the only thing I know it that I love cilantro too

    • S C why don’t you like it? I love it

  • I love you Babish but nooooooo :(.

  • Proud that shakshuka originated from tunisia 🇹🇳🇹🇳

  • Egyptian recipes, please?

  • Shakshuka is a Palestinian dish 🇵🇸

  • Currently making this with ingredients I have, namely ground beef and the dreaded cilantro. I lost my ability to taste anything last week, so while I pity my family I'm also living my best life believing that hot sauce will cover a multitude of sins

  • "Add the sausages back to the party" Sausage Party?

  • I’ve done this but Peruvian style with quinoa, aji, queso fresco, panca, and paria cheese. It’s soooo good!!

  • We have a Shaksuka recipe in Turkey too but its a bit different than the ones in the video i think it passes to us from Balkan Countries we basically cook potatoes, eggplants, green pepper, zucchini and red pepper and put that same tomatoe sauce on top of it.

  • The whole "Oops, I forgot a plate." bit for the Bounty advertisements always gets me 😂😂