Tip for the smoked paprika: It's flavour compounds are fat soluble so add it with the oil at the beginning to draw out the richest flavour. Thats how eastern europeans do it and they know their paprika!

@Call-me-Al

2 жыл бұрын

Thank you! This is valuable information

@MrNeosantana

2 жыл бұрын

Algerians do the same for Shakshouka

@afik1200

2 жыл бұрын

Thats how north african use paprika as well

@nathantyrrell5447

2 жыл бұрын

Robert

@doozsromhacks

2 жыл бұрын

lol middle eastern ppl taught them that

If done properly, shakshuka is not soupy at all, depends on how much you reduce the tomatoes. Great video, Adam!

@asadb1990

2 жыл бұрын

yeah i never make my shakshuka soupy. its more of a balance with properly made eggs.

@iltoni6895

2 жыл бұрын

In North Africa it's eaten soupy. The original dish is soupy

@TheSlavChef

2 жыл бұрын

@@iltoni6895 Because you want to dip that sweet bread!

@radhiadeedou8286

2 жыл бұрын

@@iltoni6895 maybe it's different in every region, where I live it's not soupy at all, there's barely any sauce

@clashoclan3371

2 жыл бұрын

@@TheSlavChef Or the garri

Adam: *Puts sugar in the pan with tomatoes* Don’t judge me! Me: I thoroughly respect your culinary decisions! Adam: “I don’t really like feta” Me: 😧

@Becky0494

2 жыл бұрын

same lmao

@gehtdichnixan3200

Жыл бұрын

ALLWAYS a pinch of sugar is allways needet when its about tomatos

@crunchevo8974

Жыл бұрын

@@gehtdichnixan3200 it helps prevent heartburn or so I've been told

@draccqueen1770

Жыл бұрын

He insults the feta gods and just gets away with it

@brandonhill5976

Жыл бұрын

Same!!! 😮‍💨😂

This was the only thing I craved during my pregnancy. I had it almost 4 times a week for 9 months. On my last week (kid was a week late) I was so hungry I made 8 eggs in my largest skillet, smothered it in Havarti and Cilantro, ate the entire thing, and went in to labor less than 20 minutes later. It was the most food I have ever eaten in my entire life.

@ButterflyBandit88

Жыл бұрын

The baby needed one last meal before entering the world!!

@noahmay7708

Жыл бұрын

I wish I could eat shakshuka that often

@ellowell8160

9 ай бұрын

sounds like you hadda push that baby out from the inside

@whybrch

8 ай бұрын

​@@noahmay7708why can't you?

@luladrgn9155

7 ай бұрын

@@whybrchegg prices be 👀👀 rn

"The distinct advantage of already being in my fridge"

@wdyd_masterattwitch4956

2 жыл бұрын

Relatable youtube creator.

@eldhaxan

2 жыл бұрын

@@wdyd_masterattwitch4956 what

@wdyd_masterattwitch4956

2 жыл бұрын

@@eldhaxan like he doesn't choose the superior product just the one he had in the fridge like an average home cook would do.

@m_uz1244

2 жыл бұрын

@@wdyd_masterattwitch4956 *relatable. Related is what you use as a comparitive statement to say that something is linked to something else in some way. For example, "I am related to my great grandmother".

@lorenzoamato953

2 жыл бұрын

@@m_uz1244 Yes, also metaphorically: that behaviour in that situation is relatable because it matches my experience (as in the video).

"It's big and fleshy and sweet" Can't wait for the YTPs

@perc30slr

2 жыл бұрын

sussy

@arpitdas4263

2 жыл бұрын

And just in time for June as well.Magnificent

@phoenix8984

2 жыл бұрын

You could probably mix it with "my hot Italian sausage".

@godtrek1023

2 жыл бұрын

@@phoenix8984 i hate you so much rn

@phoenix8984

2 жыл бұрын

@@godtrek1023 Good.

Great tip for the shakshuka; You can make a lot more of the base, then scoop only a meals worth onto a different pan to poach the eggs, thus you can store your shakshuka for a good week in the fridge ! You just warm it up on a pan then add the eggs for a quick breakfast/brunch/evening whatever, good as new :) Edit: This is what we call a good meal prep for us lazy/busy people ;)

@monkeygraborange

2 жыл бұрын

I generally make a large batch and freeze what I don’t immediately eat. Cooking for one is dependent on the freezer!

@LironKabizon

2 жыл бұрын

Is that a fellow Israeli I see?

@yehonatanV.

2 жыл бұрын

@@LironKabizon If my name didn't give it right away, indeed ;)

@mossy_oak

Жыл бұрын

This is actually a fantastic idea and resolves the only reason I've never made shakshuka before. Thank you!

@red_light_3937

Жыл бұрын

I’ve actually been wanting to know this from other videos I’ve watched on this for a while. Thank you so much!

"I don't really like feta" as a greek person, I respect your culinary decisions, but also this is heresy in my family

@maraschwartz6731

2 жыл бұрын

As a not Greek person, this is heresy in my family

@lewisfolkner7516

2 жыл бұрын

First time he's ever said anything I violently disagree with.

@cycillian4932

2 жыл бұрын

not even near greek but this is also heresy in my family

@Platipus23

2 жыл бұрын

He has questionable taste. I would not have said this prior to today.

@dec3322

2 жыл бұрын

@@lewisfolkner7516 not liking salmon skin is up there

"Aquafaba" will have it's own jingle and will be merchandise in a couple of months, mark my words.

@karlowieseler7446

2 жыл бұрын

I think it is a reference to Binging with Babish

@nowdefunctchannel6874

2 жыл бұрын

@@karlowieseler7446 Idk about that but it could have originated from somewhere else

@danielleanderson6371

2 жыл бұрын

@@karlowieseler7446 The overpronunciation that drove me away from Babish makes me think you're right. Hopefully it was just a gag and not an omen for things to come.

@neutraltbr2146

2 жыл бұрын

@@danielleanderson6371 aakhuavhabha

@nijhum3429

2 жыл бұрын

@@neutraltbr2146 I died when he said that. I have never heard of the word aquafaba so I dont know the pronunciation but I still died

Adam in reference to broiler/grill "Brits call ..." Me from Ireland: "we call it a grill too" Adam: "and countries formally colonized by the Brits..." Me: "touche"

@griffinhunter3206

2 жыл бұрын

I know this has nothing to do with your comment but during ancheint times all the islands were called Pretannia by the greeks because of a bad translation of a name of a local celtic kingdom, and I really wish that it has stuck just so we could use the word Pritts.

@trollinape2697

2 жыл бұрын

@@griffinhunter3206 lmfao

@AykevanLaethem

2 жыл бұрын

We also use grill in the Netherlands, probably as an English (British) loan word.

@munjee2

2 жыл бұрын

@@AykevanLaethem it could've been the other way around you never know

@Zestric

2 жыл бұрын

Bet there's an Irish word for it. You should teach Adam if you happen to know it.

“Compost those” No, I don’t think I will. *crunch crunch*

@DiningTablePrintPlay

2 жыл бұрын

I used to wonder every time I saw Americans throwing away the top eight centimetres of spring onions whether they're just mad and missing out or whether the spring onions I got at the supermarket already had those bits trimmed off. Then I started growing onions and confirmed that yes, Americans are all just mad. ;-) (I guess there's a possibility that there's some different variety of onion that has rubbish bits at the top but then they're mad for buying that variety.)

@norelfarjun3554

2 жыл бұрын

If you think about it, eating is taking food and processing it into compost

@SaneTheBro

2 жыл бұрын

same

@jem5636

2 жыл бұрын

Same to all of this. I'm not going to throw away tasty onion bits. They're great!

@WmG2004

2 жыл бұрын

@@DiningTablePrintPlay If you compost them like he said, nothing's wasted.

5:00 Said by everyone who has ever decided to grow mint. 'I'll just grow a single plant, have some fresh tea' HA.

@apothecurio

2 жыл бұрын

It’s honestly just a weed. I have to take care of it in my garden just like a weed. Every several days gotta go back and mini hedge clip it back into its little designated square.

Friendship with “Brits call it a grill” ended, now “top element that Brits and people formerly colonized by the brits call a grill” is my best friend

@JustOneAsbesto

2 жыл бұрын

Have you tried human friends?? They can be pretty neat.

@coolguy646

2 жыл бұрын

@@JustOneAsbesto lmao. Too true for KZread

@Blueshirt38

2 жыл бұрын

Cringe

@anshul5243

2 жыл бұрын

Waiting for the YTPs now

@monke980

2 жыл бұрын

cringe

Shakshuka is a very individual dish - I know many folks from the middle east who would never eat it in a restaurant, because they view it as an at-home dish only, and everyone makes it differently at home! Your version is just as valid as anyone else's. One trick I use for thickening the sauce - add a handful of cherry tomatoes. Cherry tomatoes are high in pectin - the ingredient that thickens jams - and that will naturally thicken your shakshuka. I cut them in half, fry them up a bit with the onions, and then stew them with the sauce. Give them a little smash with a spoon after 5-10 minutes, and you'll have a nice thick sauce.

Both my parents grew up in Jerusalem, so while I’ve always lived in New York, I’ve been eating shakshuka for almost 70 years. Lately the dish has been having “a moment” on KZread and TV cooking shows, which is great, but what puzzles me is that everyone makes it in this poached-egg style. My family has always made it in the scrambled style. The eggs are beaten and poured into the sauce once it’s cooked down enough and then you stir steadily while the curds form. The result is a salmon-colored mixture that can be spooned onto bread and devoured. While I consider onions an optional ingredient, chopped parsley is a must. Although Mom and Dad didn’t use it, I’ve also taken to adding cumin.

@edac.7847

2 жыл бұрын

I think the reason why the poached egg version is significantly more popular than scrambled is probably because to most people, the nice pockets of runny yolk is very appealing compared to an egg-tomato mixture. Heterogeneity and all that. But that method sounds absolutely delicious as well. :)

@UglyNTRBastard

2 жыл бұрын

@@edac.7847 that and it looks more attractive on camera which of course, foodtubers and cooking shows are going to prioritize over being authentic.

@Bassist4Life123

Жыл бұрын

Oh yes, i love that and will totally do it. I love shakshuka but the poached eggs are not my thing in this and i was thinking what protein i could use to make it complete. Will try your version for sure

@Ealsante

Жыл бұрын

I guess the poached egg style just looks nicer for restaurant-style serving. But scrambled egg shakshuka sounds freaking amazing. Gotta try it.

@NOMADXVENTURES

4 ай бұрын

I've had it probably 10 different ways around the globe. What you describe is what I was told is Menemen (the scrambled version), which I love as well. I do find Shakshuka more 'presentable' than Menemen. Cheers mate.

"...after reaching into the can of tomatoes, stem the bleeding and bandage your wounds."

@savegalkissy

2 жыл бұрын

The blood adds a nice metallic flavor to the dish

@austindavis4708

2 жыл бұрын

The red of the tomatoes color of the blood

@Jambobist

2 жыл бұрын

This is how black pudding was invented.

Trader Joe's has a surprisingly great frozen Shakshuka starter. All you have to do is add your own eggs. Great emergency breakfast.

@foxfire1112

2 жыл бұрын

oh i'll try this

@I-am-in-excruciating-pain

2 жыл бұрын

I've seen Strictly Dumpling's Trader Joe videos and I was surprised to see that frozen, premade foods can actually be pretty great

@kevinf8439

2 жыл бұрын

How the fuck do your normal breakfasts look like?

@I-am-in-excruciating-pain

2 жыл бұрын

@@kevinf8439 bruh they literally said "great *EMERGENCY* breakfast"

@heylittleguy26

2 жыл бұрын

@@I-am-in-excruciating-pain he's saying that that is a fancy (or, at least big) breakfast, so the joke is that if that's an emergency, then regular breakfasts are even more extravagant. It's just an innocent joke

Video idea! Could you talk about why certain spices/flavors are enhanced by cooking, by not cooking, or by adding them at one stage over another? (It could be an homage to the *reason* why you'd season at x point rather than y point!)

@KalebPeters99

2 жыл бұрын

This is a great idea! I'd love to see a video about this.

@LinhNguyen-oc4sm

2 жыл бұрын

Vouch

@Johnnyybbee

2 жыл бұрын

I suppose that's a question of chemistry. Solubility and osmolarity come to mind. That's at least how I approach my improvised cooking. Works most of the time.

@KalebPeters99

2 жыл бұрын

@@Johnnyybbee this is exactly what I imagine Adam would go into in very practical detail. He's great at providing *enough* science to explain something without bogging it down too much!

@funnymonkie411

2 жыл бұрын

Late reply but Ethan Chlebowski has a really good recent video about this topic.

The Kurdish name for this dish (at least in my family's region) translates to "egg stew". And like all stews, there are about as many versions as there are cooks - you can make it as soupy or dry as you like! We usually make it with fresh tomatoes, and eat it with bread. I could definitely see myself using chickpeas though, they're one of my favourite foods and literally no one in my life will be surprised to find me sneaking some in wherever I can 😂

Sincerely, the fact that he made the whole recipe and ad in less than 10 minutes and decided not to add bloat is a testament to how damn good this man is at KZread.

@LarryStrawson

2 жыл бұрын

Amen

I'll be honest, those eggs didn't look overcooked at all, but everyone has different standards for stuff like eggs and pasta I guess.

@pranavtripathi6336

2 жыл бұрын

Like he said he wanted them to be runny so I guess it's overcooked for him.

@waldorfsalad2307

2 жыл бұрын

Yeah those are bone dry

@georgea.567

2 жыл бұрын

@@waldorfsalad2307 They are not bone dry. To be bone dry they would have to be bones.

@Ash_Wen-li

2 жыл бұрын

That's how I like my soft-boiled eggs, but poached eggs have to be runnier

@longps9528

2 жыл бұрын

@@waldorfsalad2307 that's an over-exaggeration. To be "bone dry" is to have the york completely solid like hard boiled eggs. Those are still runny in the middle

I'm North African and Shakshuka is the thing I experiment with the most. Sometimes I add eggplant, zucchini, or even small pieces of potatoes. It's easy, and delicious.

@arieldahl

2 жыл бұрын

It’s super customizable, doesn’t take too long to make, what’s not to like? Heck, sometimes I would go out picnicking with friends with the ingredients, a frying pan, and a small portable stove.

@Wordsmith00

2 жыл бұрын

@@arieldahl it's always my go to meal when I get stuck and bored. And I always end up creating sth I can't recreate 🤣

@SonofSethoitae

2 жыл бұрын

I believe eggplant, zucchini, and potato are all traditional in the Turkish variety, so you're in decent company

@Wordsmith00

2 жыл бұрын

@@SonofSethoitae green or red peppers with some chicken can be a cool addition too

@soullessangel207

11 ай бұрын

Ik this is late but where are you from? I'm north african too.

The same thing kind of happens in Welsh with the word “cawl”. It just means “soup” but has come to refer to a specific kind of soup (at least amongst English-speaking Welshfolk).

"there's a lot of it..." that's life with a mint plant. Hope you love mojitos.

@eskarinakatz7723

2 жыл бұрын

Rosemary is pretty similar. Grows like a weed. Hope you like potatoes!

I love how most cultures on earth have a version of eggs cooked in a tomato sauce! It really is *eggggggcellent.*

@CarterJ9

2 жыл бұрын

I came upon it randomly one day just because I thought it would taste good. Little did I know (and so did I find out) it was a "thing" already!

@aidenadams2072

2 жыл бұрын

I've gotten eggs in tomato sauce at a 7/11 in beijing.

@TheSlavChef

2 жыл бұрын

I confirm that, we have eggs+roasted red peppers + tomatoes. It is called Mish-mash.

@Raraoolala

2 жыл бұрын

You've gotta be yolking me...

@TheSlavChef

2 жыл бұрын

@@Raraoolala I was about to say an egg joke too, but they tend to crack me up...

Hey, Adam. I searched your channel and didn't immediately find this, so I thought it would be a good idea for a future video topic: "WTF Are Olives?" I find it interesting that the ancient Greeks (or Turks, or whoever) were able to figure out how to process such a nearly inedibly bitter stonefruit into something that adds such a great punch to so many Mediterranean dishes.

@ekn_38

2 жыл бұрын

We Turks arrived later into Asia Minor so we Are out of the equation but Olives originated on the Italian peninsula and spread into the wider Mediterranean from there on

@rockguru14

2 жыл бұрын

I would even argue it's the main fat used in Southern Europe/Northern Africa, compared to butter, lard, or other cooking fats. It's vital to life. Old school Greeks in my family drink a shot of high quality EVOO in the morning and evening for longevity.

@danihalabi7072

2 жыл бұрын

@@rockguru14 That is true. Here in Lebanon we literally drizzle olive oil over everything and whole olives are always on the table whatever the meal is.

@arnbrandy

2 жыл бұрын

I'd really like to see this video!

@purplegill10

2 жыл бұрын

Not to mention the whole thing between white/green/black/"real white" olives

“A little overcooked” wtf those eggs are perfect. Jammy easy-to-medium eggs are the best

Can I just say thank you for putting the ingredients in your video description! I've tried so many recipes from KZread and had to guess the measurements of the ingredients and it ends up being "acceptable". I made this dish for my girlfriend and it was such an amazing change of pace for our usual meals. Also, you have an incredible knack for explaining the cooking methods to make the dish turn out right!

For this video adam was feeling particularly more sassy i love it

@mahzorimipod

2 жыл бұрын

more and more people are catching on to the fact that he's a second rate cook but a first rate "journalist" adept at spinning a narrative

@alexricky87

2 жыл бұрын

You could say he's more "saucey"😏😎

@48956l

2 жыл бұрын

@@mahzorimipod That's ridiculous and kind of unnecessarily mean. That's exactly the kind of shit Adam is aware of being all over the internet which is why he developed a really assertive delivery, a theme of doing things to his own taste (tradition be damned), and has now explicitly stated he doesn't read comments. Stop being mean online and maybe content creators would interact with their fans more.

@Acerheart

2 жыл бұрын

@@48956l I think he just means people are realizing how well Adam’s skills as a journalist transfer over to his KZread videos

@prathamjohari8301

2 жыл бұрын

@@Acerheart I agree

2:44 I have replayed this scene 10 times already

@red_dll

2 жыл бұрын

I see nothing wrong with that. Thanks for the timestamp!

@purplegill10

2 жыл бұрын

I wish so badly we were still in the early 2010s era of youtube where any quote like that would immediately begin a remix. I'm very tempted to be the change I want to see in the world for that.

@khushinigam1914

2 жыл бұрын

Right? Why is he saying aquafaba like that 😂

@thelastjerkbender2505

2 жыл бұрын

@@khushinigam1914 AQUAFABA

Hi Adam here in Italy 🇮🇹 specifically Naples we cook a really similar dish named “uova alla pizzaiola” (egg made like pizza ) : e.v. Olive oil and garlic in a pan when barely fried add sliced onion and a can of tomato (pelati or pomodorini ,the small canned one ) then you add the egg and let it cook like shakshuka and for the herbs origano on top and you eat it straight out of the pan with bread better a sourdough type , yeasty flavor goes well with oregano and tomato flavor . Hope you try the dish ,by the way I love the work you do and the passion you invest in it “saluti from Napoli” ❤️🇮🇹

@goldenage

4 ай бұрын

I hear a bunch of people arguing over the origin of Shakshuka.....meanwhile we Italians have already put tomato sauce on everything.

@Someone-sq8im

3 ай бұрын

@@goldenage kid named Aztec:

@goldenage

3 ай бұрын

but they had no olive oil, garlic, onions etc that creates tomato sauce. Sorry@@Someone-sq8im

i've had it all my life and always loved it, not once did i ever think it was "soupy", but to each his own

As an Asian whise family has used green onions aggressively since the start of time, I heard the collective voice of all my ancestors tell at the screen from behind me when you threw out the ends of the green onions 🥲. I usually just chop off the last 0.5 cm on either side of the green onions, and use the rest since they aren't actually *that* fibrous. Still, great video as always!

@elbukis

2 жыл бұрын

He didn't only use the white part though. He used some of the greens in cooking and the rest as a topping. He clearly shows that. He also didn't say to throw them away. He said you can compost them, as in use them for fertilizer mix for a garden if you have one like he does.

@NotSomeJustinWithoutAMoustache

Жыл бұрын

He used the green part

"I don't really need more bread in my diet." Okay, so the sponsor is Magic Spoon, here comes the transition to SQUARESPACE?

@coolguy646

2 жыл бұрын

What were you thinking when you typed this?

2:24 - paprika is usualy added along with the garlic and the cumin. It allows the yummy sweet smokiness of the paprika come out and give the oil a nice red tinge.

@zesky6654

2 жыл бұрын

5:37 - not scooping it up with bread kind of defeats the point of the dish.

I appreciate your extensive knowledge of the history and science of the epicurean world. At the same time you're also showing ways to modernize (and in many ways improve) upon food selection and preparation techniques. From one chef and foodie/aficionado with an appreciation for food history to another, keep up the good work 👍

This is why I love Adam. He's okay with straying from tradition just cause he prefers it different!

@UglyNTRBastard

2 жыл бұрын

Other italians don't love him though lol

@woodonfire7406

2 жыл бұрын

@@UglyNTRBastard that is true, I saw it happen in a reaction video

@UglyNTRBastard

2 жыл бұрын

@Triff oh I don't agree with the Italian traditionalists

@Abcdefg-rk8jk

2 жыл бұрын

@@UglyNTRBastard I always thought Italians were about to extremist but than I ate at a “Indian” “curry” restaurant. How dare they call it Indian food. If a restaurant has curry in their name, I automatically don’t trust him. I have full support for the Italians. I know how u guys feel know

@user-bf6gz8ej4o

2 жыл бұрын

@@Abcdefg-rk8jk Italians already whine about something you cooked when you added to the dish and they don't. They are by far the biggest cry babies. Tradition over taste.

*Yes my middle eastern self waited for this 4 ever*

@theunclave6558

2 жыл бұрын

And how is it in your opinion? Is it a good adaptation of the dish?

@Alshebani_

2 жыл бұрын

@@theunclave6558 if my grandma saw the video she will go out from her grave, kick adam’s ass & get back in. All jokes aside, for a non Asian cook I think it’s fine, the spice is 99% off yet it’s understandable. He would definitely get judged if he ate his eggs with a fork tho lol 😅

@rickyh527

2 жыл бұрын

@@theunclave6558 inquiring minds want to know 🧠🤔

@theunclave6558

2 жыл бұрын

@@Alshebani_ thanks

@RusNad

2 жыл бұрын

@@theunclave6558 Really not sure about the gorgonzola, my mouth kind of fell open when he said he didn't like feta. The spices are fine but it's a good idea to get a jar of baharat if you like Middle Eastern food because it goes really nicely with tomato sauces. Or just add some cinnamon, allspice and cardamom powder in addition to the cumin.

Y’all be safe when reaching into a can, they’re sharp!

I think shakshuka also varies depending on where you eat it. I've even heard (on the internet) that eggless shakshuka is quite common, it's just not what we know as shakshuka, because at that point it's just a spicy tomato sauce with veggies (and oftenly chickpeas). Anyways I love this dish.

I love how often Adam points out that what he uses in his recipes is what is convenient and in his vicinity - because that's how home cooking works! There's no need to go out and buy feta cheese to appease the authenticity gods when the POINT of a dish like this is to accommodate a wide variety of ingredients that you're likely to have anyway.

@VisboerAnton

9 ай бұрын

I mean, no point in making shaksuka if you don't have eggs or tomatoes, so why skip the feta

@ethanbowering9944

8 ай бұрын

​@@VisboerAntonbecause you might have eggs and tomatoes, but a different kind of cheese like Adam did?

@thiccityd9773

8 ай бұрын

@@VisboerAntonBecause feta isn’t the base of the entire dish? Lmfao what kind of dumbass comment is this

Wow, i never realized Shakshuka is like this. When we say Şakşuka(Shakshuka in Turkish) we refer to a side dish which goes well with Rakı(a popular Turkish alcohol beverage similar to Ouzo). In my world Shakshuka is eggplant, zucchini, potatoes (all fried) mixed up with an acidic tomato sauce. Probably this is the "real" version which also looks pretty similar to "Menemen".

@RusNad

2 жыл бұрын

The thing is shakshuka can pretty much refer to any dish that is made up of a bunch of stuff thrown together in a pan, that's why it refers to different dishes in different countries

@RamiAbdelal

2 жыл бұрын

This absolutely is menemen. I think turks also sometimes add aubergine / eggplant to the mix. Brilliant addition.

@fenugreekqueen6805

2 жыл бұрын

What you described is za'louka in Algeria. Shakshouka today means onion+tomatoes or onion+tomatoes+pepper exclusively. If you roast the ingredients before (and don't add the eggs) it becomes Hmees. But those are relatively new version like less than 200 years,(since neither tomatoes nor pepper existed in the east hemisphere before Christopher Columbus),the name shakshouka dates for 2000 years ago,and I've read that the first version was wild onion and cardoon.

@samyrandome425

2 жыл бұрын

@@fenugreekqueen6805 za'louka? Is that another name for khalota?

@fenugreekqueen6805

2 жыл бұрын

@@samyrandome425 Oh I didn't notice that the first comment said potatoes,yes in that case it's khalouta. Za'louka is eggplant+tomatoes (you can add zucchini).

"I'm doing a bunch of smoked paprika. I don't know if this is traditional and I don't particularly care" Based

@bluekirbyrocks

Жыл бұрын

Chadam Ragusea

“I’m doing a bunch of smoked paprika, no idea if anyone would consider that traditional and I don’t particularly care” this just speaks to me so much

I tend to use Chef John's recipe and I never find it too soupy, but I'll try this one as well! It's a great dish, and super versatile. The fennel and chick peas seem like great additions.

@radhiadeedou8286

2 жыл бұрын

Chef john's version is approved by this North African, I use it instead of my mom's recipe but don't tell her

@anotherpolo1143

2 жыл бұрын

Fennel I will hard pass on but the chickpeas might be good and the paprika seems like a must

@ffwast

2 жыл бұрын

@@radhiadeedou8286 well your mom isn't Chef John.

@CreativityCurve

2 жыл бұрын

Yeah I make that recipe pretty often. The mushrooms really add a lot for me!

@jelle7224

2 жыл бұрын

@@radhiadeedou8286 damn, that's the highest of high praise, chef John is the man

2:44 Guy just summoned a rain cloud in my area

You got it spot on, and also since it's shakshuka you could put anything you want in there. That piece of bread you used to scoop up the shakshuka is enormous.

I'm from libya and sometimes we add a sort of dried cured meat called giddeed which is very nice. sometimes we also eat a version with more of a ground beef sauce but for lunch/dinner instead of breakfast and call it keema

Remember eating Ojja a lot when I was a kid, with hot sausage (merguez) in a tomato sauce with eggs in it. It was delicious. No idea if it was an actual thing, but my mom called it like that, and she was of Arabic descent, but hey, it was awesome and I loved it It is funny how there are a lot of Mediterranean dishes with tomato sauce and eggs in it.

@omarbouaouina6649

2 жыл бұрын

It is a Tunisian dish (where I am from), with the name of Ojja. It is a bit different than Shakshuka in the fact that it is thicker, more tomatoey and the eggs are mixed and scrambled a bit rather than just cracked like so. Harissa is a main component in Ojja. As for Merguez, it is optional, but it is recommended for more flavor.

@Alshebani_

2 жыл бұрын

I just asked my mom about hoja, she said it’s the green almonds... is it? Or what she said is smthing else 👀?

@radhiadeedou8286

2 жыл бұрын

There's no H in ojja. Hoja translated in arabic means an excuse lol

@ibec69

2 жыл бұрын

Man, I'm an Aegean guy. Everything starts with onions and tomatoes. It gets a bit boring after awhile so I try different cuisines at home. We do get very good tomatoes from now (June) though. Bit of salt and olive oil and they are wonderful.

@m_uz1244

2 жыл бұрын

@@ibec69 I'm curious - historically, how did Aegean and Mediterainnean peoples who used tomatoes so much actually cook them? I'm presuming they couldn't make them in cast iron due to the metallic leeching into the food, but that's just a guess.

I've been making it in a wide pan like this for years, and it really makes a difference. Gorgonzola in shakshuka, though? Interesting, gotta try it.

shakshouka is generally just whatever stuff mixed together.Its impossible to mess up in my opinion so you did pretty well. We add harissa which is an essential component in tunisian shakshouka. The smoked paprika is also essential. Doesnt matter that much tho if you wanna do it another way, just kinda happy that it even exists outside north africa now

"Just inherited mint farm" My condolences.

Great job as always Adam! This is actually pretty close to how I've always made shakshuka, I don't think I've ever used chickpeas but lentils aren't uncommon, if you're feeling particularly indulgent sausage is also a great addition. I also highly recommend serving with rice, in my house everyone has a bowl of rice and serves themselves out of the pan at the table.

@kaitlyn__L

2 жыл бұрын

Oh I’ll have to try sausage, and a rice base instead of bread. I love runny yolks going into rice (such as with the classic breaking an egg onto a steaming fresh bowl of rice) so that sounds great.

@squiddies6896

2 жыл бұрын

omg sausage would be so good in shakshuka.. I'll definitely try it

@WTB1327

Жыл бұрын

@@squiddies6896do let us know how it goes!

As a Moroccan I can’t complain about this version, almost everyone has his own already. I’m just glad that North African food is even portrayed in a channel that I like :)

@jonjohns8145

2 жыл бұрын

Agreed .. too many channels concentrate on the wrong side of the Mediterranean sea.

@lpereira300

2 жыл бұрын

@@jonjohns8145 it's also a recipe in the "wrong side" of the Mediterranean. It's just callled Tomatada instead

@norelfarjun3554

2 жыл бұрын

I'm just waiting for the couscous to get the place it deserves at the top of the culinary world but the proper dish, not your sweet abomination 😉

Always wanted to make this, today it finally happened since you uploaded and made me reconsider my ways. Made the stew a while back from your recipe so thought I may as well, half used your ideas and Food Wishes recipe and almost done now. Tasting real good! Thanks Adam for the inspiration to cook, you really have a way with the kitchen and I always love how you bring so much enthusiasm to your work! 😇

Just made a skillet of shakshuka following this video. Cooking it down was definitely the way to go. As I sat at the table, enjoying my shakshuka, it struck me that shrimp instead of eggs could be a delicious take. Thank you for sharing this video!

The 2 PM Upload Time is on point

@aleksijevujovic7262

2 жыл бұрын

8 pm (here)

@RaduIosif

2 жыл бұрын

9PM Romania, although I do live in the US (2PM)

"This is an easy meal if you're not trying to film it" That's perfectly fine. People have different tastes also and I would have liked the slight firmness of those yolks.

@Eclipsed_Archon

2 жыл бұрын

I usually take my eggs over medium myself, so this looked delicious to me too!

@zhiracs

2 жыл бұрын

One more approving the egg doneness. Gotta love that extra viscosity. Over-medium FTW

@kaylastarr7863

2 жыл бұрын

@@zhiracs another vote for over medium. I cant stand the undercooked whites lmao its like snot

@1SingleT

2 жыл бұрын

Even those eggs are to runny for me.

I made this today with powdered turmeric, smoked paprika and cumin and it turned out to be delicious. Blue cheese was excellent with it. We rounded it off with a bit of leftover rice.

As a person who live in the middle east, my mother taught me to use chopped tomatoes, lots of garlic and peppers (cherry tomatoes are so good in shakshuka), I often use paprika and spices buy never tried fennel - might as well try! As a vegan, chickpeas (you can slow cook them like they do for hummus and it becomes extremely smooth and soft and so delicious, you can also let more Aquafaba in if you don’t use egg), very thin slices of tofu, and if you like that stuff- that fake egg powder that makes fake omelette that tastes and feels a lot like cheap hotel omelettes, I always tell myself I want to try some homemade cashew cheese in it but haven’t tried it yet. 10/10 breakfast and dinner points

"and i don't particularly care" is a funnily uncharacteristic line for adam to me

@Ibakecookiess

2 жыл бұрын

I think it's very in character. His whole french macaroon video for example is about not caring about things.

When I follow Chef John's recipe of Food Wishes, it's never come out soupy for me so idk if his recipe is non traditional or if you're adding more moisture or not simmering for long enough before the eggs go in. Good recipe though! I'm not as big a fan of mushrooms so I will try chic peas in its place.

@shithead1029384756

2 жыл бұрын

Where i learned! Tasty stuff!

@Adam-gy6oi

2 жыл бұрын

I make this often after watching Kenjis video and I tried the mushrooms, very welcome tweak.

@om1701d

2 жыл бұрын

I do chef Johns and I love it. Never add the mushrooms though.. and I add some trader Joe's harissa before the tomatoes

@TheSlavChef

2 жыл бұрын

Yeah I don't like mushrooms in that too, you are not alone in this.

@ducksurfingalong

2 жыл бұрын

I am tunsian, it's never souppy, so his video made me wonder if in the west maybe they're adding other stuff like too much water maybe ? or yeah definitely not simmering enough probably. Also we make it with all sorts of leftovers, including beans of all sorts, greens and anything laying around.

As learned by my morrocan family, his Shakshuka has the right execution and information. Adam really has done his research and added a modern touch as always. Nice video and recipe!

I like how adam is just cooking at home and giving commentary. That's all this is and it's amazing.

I cannot wait for YTP to get their hands on Adam saying “Aqua Faba”

Never eaten most of your recipes, but these videos are awesome. Something just feels different from other cooking videos.

@chibishiro2041

2 жыл бұрын

Personally, I think it's largely because this isn't just "This is how to do it," but rather "this is how you do it and why".

@dewahoki2012

2 жыл бұрын

@@chibishiro2041 he says it in a way that is interesting somehow

@Sqwaush

2 жыл бұрын

@@dewahoki2012 he tellls you the common pitfalls

Hi Adam. Great video right there. I'm Tunisian and indeed shakshuka means bunch of stuff cooked/mixed together, we use that term even for non-related food context. however, the shakshuka that we pretty often make usually have a lot of onion in it and doesn't particularly come with eggs, it's actually served more with meat. Nonetheless, you nailed everything. Glad our dish made it to other nations.

@soullessangel207

11 ай бұрын

حتى الشكشوكة بالعظم تجي. بالمرقاز بالعظم بالي تحب أما وقتها تولي عجة، الأكثرية شكشوكة فلفل ولا قرع الي نعملها إحنا. كل واحد يعملها على كيفو لامحالة. أما الحق معجبتنيش منو كيفاش قال الأصلية مهيش جوو.

Just made this tonight! was delicious. Used zucchini, red bell pepper, tomato, chickpea and vidalia onion. Delicious!

"I'm using gorgonzola" This is enough to get kicked out of my house

this is totally something i would never really make or eat! but im going to try it out for sure, ive been cutting out bread and loving eggs!

@RamiAbdelal

2 жыл бұрын

It's surprisingly hard to mess up considering how elegant it looks. If you've ever made a basic tomato based sauce before you can do this in your sleep. Enjoy!

My mother and I just had this for dinner, following this vid. Definitely one for the "old recipe book"! It turned out pretty well, despite us having to make a few substitutions as well as the pan not quite being deep enough. Thanks, Adam :)

Absolutely recommend cooking in chopped olives into the mix. The combination of olives, tomatoes, and cumin gives it a good hearty feel.

just realized this is the perfect dish for Adam in terms of ~heterogeneity~!! also love your videos Adam! very informative and to the point. thanks a lot!

My grandma cooks the tomato so much it becomes matbucha, and that sweetness with the spiciness is really good. Not at all soupy

@yalihachamov2885

2 жыл бұрын

כמו שצריך

@toharfine929

2 жыл бұрын

מחזק

@yoavcohen1659

2 жыл бұрын

אני עדיין לא מאמין שהוא שם חומוס בפנים

@Ella-dx6ll

2 жыл бұрын

@@yoavcohen1659 כן. מזעזע.

@dorefish-bieler7330

2 жыл бұрын

בלי לחם כפרי זה לא משהו

This is very close to how I do it (except the broiler part). The great thing with shakshuka is how versatile it is. Since the base is so simple, you can add pretty much anything to eat and it will taste good : leftover meat, veggies about to go bad, any kind of cheese, any kind of bean, etc.

this sort of thicker preparation is how my grandmother used to always make it for me growing up. although she was Turkish and i think learned how to make it in philadelphia, usa.

5:35 "I've rounded off the tomato acidity" Who made this video and what have you done to our acid boy?

@chalor182

2 жыл бұрын

To be fair he did say it was specifically because tomato acidity doesn't go with eggs in his opinion... but I don't understand that because salsa and eggs is the shit.

@mgkleym

2 жыл бұрын

@@chalor182 Try it with a good taco sauce. The tomato flavor is more concentrated so you can just dibble it on and get the flavor without cooling off your eggs.

@Blueshirt38

2 жыл бұрын

Gay ass comment.

@LawkzBro

2 жыл бұрын

@@Blueshirt38 thanks

@Blueshirt38

2 жыл бұрын

@@LawkzBro Anytime.

I love how our culture still grows and gets worldwide recognition despite whats happening in the middle east, thank you adam for the great video thats an unorthodox version but somehow i feel like it works i will try it for sure

One of the things I like about your channel is that you present food as most of us would experience it: with the ingredients we have available to us and likely in our fridge already. A lot of people get stuck on the idea of what is traditional to a region of food or not (i.e. Italian food vs Italian American food) and not enough time enjoying what they could experience beyond the traditional aspect of food. Tradition is great, and should be respected, but it is not the only way :)

I made this today. It was delicious. I love the fennel seeds and cumin seeds so much in this. Didn't have chickpeas; will try that next time. Also want to put it under the grill for longer next time. The little bits of browned tomato were absolutely crazy good. Highlight of the dish. I now understand your obsession with browning and I'm all on board! Thank you for this video. Recipe was quick and easy indeed.

I love the way you did the egg in the video, even if it is overcooked. That little bit of solid/runny egg is a sweet spot for me, and something I am still trying to master :}

Thank you for everything you do, Adam

Crowd around the pan and eat it family style, ya gotta love this man!

Back again - third time making this. I love it! Perfect for my diet too.

Adam love the "grill" shoutouts! Thanks for recognising us formerly-colonised-by-the-brits countries 😂

Adam, I love you. Thanks for quitting that teaching job to bless us all with great cooking ideas. I love shakshuka but completely agree with you that it’s too soupy. All the shakshuka recipes I’ve seen are filled with peppers. I got those recipes from my Israeli friends. I wonder if shakshuka is Mede differently in different regions? Im making this NOW.

That transition between footage and the squarespace animation was really really good and impressive.

As a north african this definitely isn’t authentic but I know you were making it to your taste. Happy to see you try it and make tweaks. This is a very simple dish, in north african we have very complex dishes I’d love to see you try those.

wait i just noticed Adam is in TN! and he's on a gas stove holy

@lillyrey5727

2 жыл бұрын

Yes! Thanks for noticing that. I've no idea if he's in TN but i miss gas stoves.

@gcal8263

2 жыл бұрын

@@lillyrey5727 the location pin says Knoxville

@SKAOG21

2 жыл бұрын

Is that a bad thing?

@lillyrey5727

2 жыл бұрын

@@SKAOG21 Nope. I just didn't notice it. I was too focused on his gas stove😉

@AxelGage

2 жыл бұрын

Did he move?

i have made shakshuka for years, especially on Keto. Broiling it is brilliant! Thanks!

@RamiAbdelal

2 жыл бұрын

Me too, never thought to grill it. I watch all of this guy's videos and I thought this one was definitely going to be the one where I'd not actually come away with anything new but he delivers!

Just made this and it was AWESOME. I used goat cheese and it complemented the flavors perfectly.

"Eat it family style"...I'm a parent and I've seen where my kids hands have been and what has been in their mouths. Anything that has been near there absolutely will never go near my mouth. I just can't. I know some parents do but it is one of the few things that starts me gagging, the thought of eating anything a child has touched. Personal issues aside, I really really love this take on shakshuka.

Less vegetables, i.e. the peas and less peppers, so you do get more of the 'heavy' tomato sauce... On Saturday morning, with fresh hot bread or thin toasts, with tons of butter, then spoon some of that sauce on the toast and a bit of egg... GAWD!

Adam: I shouldn't eat more bread, carbs bad. Also Adam: Throws a handful of pure sugar in

Made some shakshuka with a ton of leftovers. Left over raw and roasted veggies, chicken, and big half jar of salsa. Plain old medium spicy salsa works incredibly well for shakshuka. Best breakfast I’ve ever made.

I always steamed the eggs in the pan but had trouble getting the tops done without the bottoms burning. Definitely going to use the broiler next time, thanks Adam!

The smoothness to the ads really suprise me every time

@rafaelperalta1676

2 жыл бұрын

Makes you wonder how smooth Adam is in real life. 😅

Good feta melts pretty good, it goes cremamy without burning and thats why its great for this dish...

Made this for the family for lunch and it turned out absolutely amazing 👏🏼

Made this tonight and it was gorgeous! I also love the idea of shakshuka eggs but always found them too runny, this has been my favourite so far! Tried to use Adam’s approach of using what was in my fridge/cupboard, so it was brown onions then chives from the garden to garnish. Used 400g tinned tomatoes then a bunch of fresh ones that were starting to look a little old. Also little dash of red wine vinegar. Thanks for a great dinner!