I've never heard anyone say eggs just make you happy before, it made me happy to hear it. I bet this is really comforting to eat on a winter's day!

This man is my absolute favourite in the whole world. He is so incredibly talented gentle and kind

Making Ottolenghi recipes has been my favorite pastime to survive yet another quarantine and this recipe was simply delicious. Thank you!

I love this guy. You should have him on more often. Great vid!

@whatshername369

2 жыл бұрын

If you go to OTK Test Kitchen or Ottolenghi Test Kitchen they have weekly videos. I am not 100% sure of the spelling of his last name. I really like him too.

I learned to cook in Italy and returned to America by accident being in your kitchen is wonderful much love Sara

I've made this twice, will do so soon again and will happily assert it is DELICIOUS even if I'm sure I need to keep learning all of its secrets. The crispy skins are a delight and I make more of the onions as they are welcome. It was a fast favourite!

@claire778

2 жыл бұрын

Yeah, four times and counting now.

I made this for dinner tonight; it was astoundingly good. I only had half a kilo of sweet potatoes, so I used those plus a half a kilo of russets. fortunately I was able to keep everything else the same. it's SO good with homemade bread!

Amazing. Thank you Ottolenghi and the OTK ~~~ !

I ate all my chips before the shakshuka was done cooking. 😕 They were amazing. That thing made my home smell like the kitchen corner of paradise. YUMMMMMMMM.

Yes, I LOVED how well the eggs cooked in the moisture from the sweet potato. And the sticky bits are indeed the best. After those onions! This was a really exciting one to discover so I thank you all for it.🙏

Wonderful! Thank you. I’m looking forward to cooking this.😊

This is very interesting. I'm loving the flavor infusions.

❤️❤️❤️, thank you!

Protip: poke the sweet potato and then wrap in a wet napkin and microwave fro 10-12 minutes (depending on size). Same result. A third of the time.

Another wonderful vlog. Who would have known that it is one of your final episodes.

This was a delight! The pickled onions were key.

野菜も入っているので色合いもよく、とってもおいしそうですね✨

When he mentioned doing it on polenta, it clicked for me that I've been making savory oatmeal shakshuka for a while now, without realizing. 😂 Same vibes, oatmeal with cheese and spices, garnished with arugula.

@joannar.pernick4583

2 жыл бұрын

Really interesting to think about! I have an odd reaction where oatmeal doesn’t fill me up, but this is a great possibility, thank you for that connection with what he said re moisture/polenta!

Would be interesting to see what your interpretation of Algerian Karentita would be like ??? I don’t like Shakshuka because I have really gone off tomato sauce ! I am going to try this looks delicious !

Consistently nice content 👍

wonderfull

I've got lots of sweet potatoes and eggs. Guess what I'm going to make?🤪I'm American, so please include Imperial measurements in your recipes.

I’m going to try making a vegan version.

Does it really need to roasted? can i opt to boil the sweet potato

Whenever I try an Ottolenghi recipe, I think, "How is this going to work? This is going to be terrible!" Then magic happens.

what can i use instead of cheese

What kind of pan does he use ?

When this recipe says North African, does anyone know if there is a particular country this is from?

I’ve been asking this question in various cooking video comments section : Adding salt to (nearly) everything, I get. It boosts/contrasts with the other flavours and “rounds out” a dish. But pepper?? To me pepper is such a specific flavour and spice. I love it, but putting it on everything to me would be like adding cinnamon, or cardamom, or juniper berries to all your food. Why/how has pepper come to be so ubiquitous? Please feel free to reply and comment, I’m very curious! Merci! (Edit : great video and recipe, btw! I love this channel!)

@benaviberkowitz2115

2 жыл бұрын

I've also been searching for this answer.

@Elimoo

2 жыл бұрын

I add pepper to almost anything savoury. I rarely add salt. My food, my preference.

@given2dream

2 жыл бұрын

I almost always add pepper when I add salt. Not enough to make the dish spicy or peppery, but enough to add some complexity. Have you ever watched Chef John’s Food Wishes videos? He adds a sprinkle of cayenne pepper to almost everything, for very similar reasons. His explanation is somewhere on the inter webs and will probably be a much more detailed answer to your question.

His oven temps are in celsius aren't they?

YO, Am surprised you didn’t sprinkle your favorite mixed spiced Za’aatar on your potato skins instead of salt .

Will aubergine (eggplant) work as a base too?

@given2dream

2 жыл бұрын

Did you try the eggplant? Since he mentioned pumpkin, I’m thinking butternut squash would work well.

@bills.6201

2 жыл бұрын

@@given2dream No I didn't try the eggplant. Butternut squash sounds good, though.

Hello Editor. The eggs went in, the chili butter was created, and then the eggs went in!?! Just recently subscribed and your channel has already taken a hit. There are hundreds of food centric channels out here, please pay attention. Thanks.

@blazedroots

2 жыл бұрын

you talking about the shot with the intercard copy introducing the section? i dont think it was the editor not paying attention, i think it was you

sweet potatoes -- yuk!! took this recipe, but went back to regular potatoes.