3 AUTHENTIC and Easy Shakshuka Recipes

[@MiddleEats]

Know of another Shakshuka variant you think the world should know about, let us know! I personally think that soft chickpeas would go great in this and aubergine would also be a great egg replacement. Thanks for watching, and if you want to support the channel, check out our patreon. www.patreon.com/MiddleEats

[@natviolen4021]

The Turkish menemen has so far been my favourite although I prefer whole eggs in stead of scrambled. The Egyptian foul is very interesting though. Piperade basque is very similar, too.

[@rachael4512]

@@natviolen4021 Turkey also has a dish called shakshuka (şakşuka) that's not the same as North African shakshuka or menemen. It's an eggplant dish with tomato sauce instead, no eggs.

[@natviolen4021]

@@rachael4512 Well, I guess there are as many recipes as there are cooks. I've been served a dish with onions, tomatoes, eggplant, bell pepper and feta and it was still called menemen. Maybe it also depends on the region.

[@AbdelmMahcene]

In the Eastern Algeria (inland region) version we need three basics: garlic, tomato and eggs, with herbs (parsley) to sprinkle over after it is cooked. Onion + tomato + egg is called chtet7a. We never have it for breakfast, rather a quick and simple lunch dish.

[@IdrissiOM]

In Lebanon we make a more pepper forward (bell peppers and hot peppers) Shakshuka that is made as a side dish to mujaddara (aka mudardara). The one I had and make at home comprises of sliced onions and peppers and garlic, with some tomatoes. You can make it as spicy as you like. Cumin and coriander would also work. Great channel. Keep up the good work!

[@rachelgarcia1790]

His observations about out of season tomatoes is very polite. More so than they deserve, given they have the flavour of polyvinyl.

[@MiddleEats]

Yeah, I had to change the original script. I was worried youtube wouldn't monetize the content :D

[@rachelgarcia1790]

@@MiddleEats lol bless you, you showed remarkable restraint.

[@hhhazem2648]

Back home in Egypt, I have actually never eaten a shashuka with whole eggs, it was always scrambled eggs with tomato sauce similar to the yemani version in the video. I only knew about other versions when I traveled to western countries 😅 My mum used to enhance it with other veggies like black olives

[@greuju]

I love olives in mine people told me it's not traditional. I said it's tradition for me lol.

[@stadtrepublikmulhausen4121]

Same for me ! I never understood why the other version where called shakshuka untill watching this video!

[@btbingo]

In the 1950s we made this dish regularly. My mother heard about adding eggs in 1960 so we tried it. It was tasty. We only made this dish in season since there were no tomatoes out of season in those days. Bad tomatoes made an appearance in the usa. They were always in super markets and had the consistency of wet cardboard.

[@13myrrh]

Try it with feta cheese (add right before the eggs are done) and with finely chopped tomato and cucumber salad, preferably with pita bread. One of my favorite easy family dinners.

[@shash3391]

Also a tip when making the Yemeni style of the shakshuka. Make sure your pan is not too hot as when you put your eggs in they start to ooze out water make your dish taste bad or rather watered up

[@MiddleEats]

Good point, and that explains why sometimes scrambled eggs go watery. I never knew that

[@Hollenross]

My absolute favorite breakfast, I’m so excited to try these other two versions. I love the tip of adding the yolks separate than the whites. I hate runny whites, love runny yolks. I also have tons of fava beans growing in my garden and didn’t know how to use them(it’s been a year of experiments), so glad I have a way to use them up.

[@MiddleEats]

That tip takes the shakshuka to another level. Nothing like a good rich yolk with shakshuka. The beans would need to be precooked for a while until soft though.

[@kalcidis]

Use the fava beans to make foul and/or falafel (my preferred falafel mix is 50/50 fava and mung beans -- no chickpeas!)

[@x3sunflowerx3]

In Turkey, shakshuka is an eggplant & tomato dish, whereas the Middle Eastern version (tomatoes & eggs) is called menemen. 😊

[@susanmcmasterson956]

That sounds delicious as well. Love Turkish food!

[@terriatca1]

Is the basic recipe similar? I would definitely prefer an eggplant version.

[@x3sunflowerx3]

@@terriatca1 It is, although the Turkish counterpart would be what we call menemen. Here is a recipe link to the Turkish shakshuka with eggplants. If you have any questions, feel free to ask ☺ kzbin.info/www/bejne/roPElpiuZsRokLs

[@terriatca1]

@@x3sunflowerx3 Thank you so much, I really appreciate your help. I definitely give it a try.

[@emillebest]

But Shakshuka is from north Africa and they use tomatoes and eggs.

[@Kyokola01]

In Tanzania we put just onion and tomato with eggs and have as scrabble eggs and I love it with anything.

[@KevinAllOver]

That bean version looks amazing. I need more beans in my life.

[@treizeheures]

I live for Obi enjoying his food haha

[@happydillpickle]

"Now for the taste test" is always my favourite part!

[@decemberclouds]

You know that meme with the three different versions of the brain where the brain activity gets more and more as the meme goes on? I feel like watching this video was like that. My brain was only at the basic version of Shakshuka, but when you started adding sausage and fava beans I got to the advanced version haha.

[@MiddleEats]

Hahaha legit

[@jacekpalka55]

Oh wow finally the Yemeni one is the one my grandmother would make and I have tried for years to replicate - I can’t wait to try your recipe to get that flavor

[@lugyaa]

Thx alot for including vegan options !!!

[@elizabethflynn8455]

Just became aware of your channel today. So happy I did. Thank you for all your recipes.

[@bobbinewell9233]

All 3 look yum. Tunisian version for dinner tonight Update: Dinner was fantastic! I used a mild Anaheim chili that I would dice next time to incorporate it better in the sauce. The only harissa I could find in my supermarket was a dry blend in the spice aisle (small town), so I mixed a teaspoon of that with an extra teaspoon of tomato paste and it seemed to work ok. I will definitely seek out the brand you showed in your video, though. Thank you for these recipes!

[@ferdouska1079]

Love your videos Obi! Thanks so much for always bringing a wide variety of authentic middle eastern dishes!

[@egomane3]

I really like that you added the sidenotes how to veganize the recipes!

[@SydG00001]

Thank you for putting the recipes above. Sometimes it's so hard hunting the recipes down.

[@wa3790]

Born in Sweden to Libyan parents I was always asked about diffrent north african/ middle eastern dishes from my friends. I couldnt answer becouse i simply didnt know so much about it. This Chanel is a absolute game changer! Thank you so much!

[@rg1683]

Älskar han!! han förklarar skit bra!

[@MiddleEats]

North African food is amazing, I want to make more dishes from there but it can take a lot of work to find the right recipes. I've actually got a playlist of a few dishes if you want more ideas.

[@303-g8w]

@@MiddleEats Tunisian foodie here, i would love to help you out as most of the recipes tend to be either in french or simply not on the internet :)

[@MrsRoper2015]

We made this today with tomatoes and paprika peppers from the garden and the harisa. It was SO much better than the other recipes we've tried!! Thank you.

[@MiddleEats]

Yay, I'm so happy to hear that. And it must have been extra delicious because you grew the veg yourself. Thank you for trying it!

[@TristanBanks]

The Egyptian one is called Alexandrian foul( فول اسكندريه ). It's the best brunch ever and I always serve it with baladi salad and flatbread! I always fry the garlic, pepper and chilli with the onion then add extra raw chillis, green onion and pepper in the end

[@MiddleEats]

Ful Iskandarani is a bit different, I've covered it on the channel before but the sauce isn't really cooked so much. I've also done Tagin Ful which does look kind of similar. Check out my ful video for them

[@cravensean]

Terrific information. Thank you so much.

[@cravensean]

Let me add praise to that. The idea of adding egg yolks at the last minute is game-changing brilliance.

[@deffikE05]

Idk if you read comments on your older videos, but wanted to tell everyone that I made the first shakshuka from this video today. It tasted homely, it feels like a weird adjective to use to describe how a meal tastes, but every bite felt like a warm hug from somewhere where you belong. Thank you. 😊

[@MiddleEats]

I do, and thank you for trying it! You're exactly right, it feels like a bite of comfort.

[@lizlarson2452]

Just made the Tunisian version, it tastes so lovely. Thanks for the inspiration!

[@patcon314]

I made a green shakshuka last night (my wife is supposed to limit eating tomatoes) with spinach, kale, and chard that I found on Pintrest. It was yummy, but the yolks were a bit overdone and not runny. Will have to try your method of separating out the yolks and adding them after the whites are mostly set.

[@andrei-dansorescu8990]

peas, spinach, and leek is also a decent combo!

[@ZebraMetal]

This just seriously has become my go to source for middle eastern food. Everytime I crave shakshuka or hummus etc. I come here! Thanks for sharing your knowledge mates, keep up the amazing work and don't loose your spark! :)

[@MaruGalfon]

Great video!! will definitely try the version with beans. sounds delicious!

[@beverleydavies3045]

I love shakshuka, but haven't made it since going vegan three years ago. Now that you've convinced me that shakshuka is NOT an egg dish afterall, I'll definitely make the Egyptian version with fava beans. Love your channel!

[@MiddleEats]

Aww I'm glad I can help. You could also throw in some other vegetables or even chickpeas to bulk the sauce out.

[@happydillpickle]

Obi, you forgot to say "and now for the taste test" (which is my favourite part of your videos)! I would love you to do a video of the aubergine shakshuka. Thanks for sharing your amazing cooking skills. ☺️☺️☺️

[@andreffrosa]

In the south of Portugal, we have 2 variants of this dish. One is called "tomatada" and is made with blended eggs, instead of poached or scrambled ones, and optionally pieces of bread (to become similar to a thick sauce or puree). The other version is more similar to this (with poached eggs but different spices) and is called "Saint Theresa's soups" and is usually served with fried bread. Both are really good to accompany grilled meat dishes.

[@youkenez]

Thanks a lot! This is the first video in my youtube search for "shakshuka" which is convincing and can teach me how to get that authentic, strong flavor.

[@justinmusser8886]

oh now this is a Sunday special for me. I wish I had some fresh tomatoes on hand right now for this and that I didn't have friends coming over for an afternoon lunch or else id be making this *right* now. I think tomorrow it is then.

[@Jackolantirn]

I've been learning different ways to prepare eggs in the morning, and I asked a new friend how they like to cook their eggs, to which they responded by recommending shakshuka. I tried it, and while I liked it, I felt like I still somehow had a problem. But this video explains my problem perfectly. I was expecting an egg dish when I prepared shakshuka, but shakshuka is primarily tomatoes. I love eggs by themselves, but the next time I cook shakshuka, my expectations will be tempered in accordance with it being a tomato dish, and I think I will love it.

[@rowantharwat9195]

I was just reading about the medieval cook book from egypt the "Kanz al-Fawa'id Fi Tanwi' al-Mawa'id" . it had so many of "eggah" (omelette) ecipes , many close to the shakshuka but of course without the tomatoes because there were no tomatoes back then. Interestingly though, most cuisines in the arab world simply doesn't mix sweet and salty or sweet and sour together anymore unlike many recipes in the book except in some dishes that lives to this day, with the exception of the Moroccan cuisine

[@emma-mq4ie]

sweet & sour is a very beloved combination in syrian jewish food, especially halabi. Lots of 'oot (tamarind sauce) in meat dishes , with dried fruits in the sauce, etc

[@cathyggill]

Those look fantastic; thank you!

[@xxRabiiixx]

There is a Turkish version of this dish that uses a similar tomato base and adds (usually) fried eggplants on top. It is such a wonderful dish and has quickly become my number one way to prepare eggplants now.

[@rowantharwat9195]

Sounds like moussaka to ms?

[@mateofantasma]

Love Shakshuka, the classic Tunisian recipe is the way we cook it at home and I swear by it. Thanks for sharing!

[@jennierandomz]

Very informative, easy to follow, and thoughtful of variations

[@MageBoyJr]

Thanks for posting this! I've been making Shakshuka (North African style) for a few years now, and am going to try these variants to jazz it up bit.

[@advancelast1740]

No sure why this popped in to my recommended but I am very pleased it did, a brilliant channel which I now follow. Thank you 🙏

[@Fattouch]

First time trying this and it tastes really good! Imo if u describe the flavor better when you taste it it gives a better picture of how good it is😄

[@ilabell5793]

Looks utterly delicious. Definitely trying the tunisian one over the weekend.

[@InspiritShawol82]

thank you for finally showing the world how the authentic Tunisian shakshuka should be made

[@nadiraltahawy6279]

I was expecting the eggplant and tomato version with the Egyptian Shakshouka, the feva beans one was a bit surprising to me.

[@smooverthanyou3136]

Love Yemeni shakshuka

[@pubcollize]

I haven't had good shakshuka ever since my dad was gone, but the Egyptian version you show here looks like it's worth a try even if it will be very different. It also looks like it can be a great way to prep and freeze single portions.

[@blackmber]

I have never tried shakshuka so I want to make it. Usually I'm nervous about subbing ingredients in new recipes because I might miss the mark, but it's good to see there are different options so I can try this with what I have at home. Very tempted to add zucchini...

[@MiddleEats]

Do it, I'm sure it will be great

[@blackmber]

I made this today for my husband and in-laws, following the Tunisian version. I didn’t have harissa or zucchini this time, but I threw in some fresh coriander fruits, crushed, at the end. Everyone loved it! I think I’ll make this every year when we harvest tomatoes and peppers.

[@dannylieberwirth1784]

lately ive been researching different ways to have breakfast since its my least favorite meal of the day and i really struggle with it. im really excited to try this one, i love tomatoes!!! thank you so much

[@melissamoors2227]

Love the shout out to Not Another Cooking Show

[@rowantharwat9195]

The yemeni shakshouka is the most common type of eggs with tomato sauce that we have in Egypt actually

[@vitaly6312]

I actually like making shakshuka from good canned tomatoes MORE than fresh tomatoes - especially because fresh tomatoes can be so finicky and be good or definitely not good. In the US, if you can get hatch green chilis, use those, that smokiness and richness really adds to the dish.

[@richardwallace6313]

but hatch chilies are not hot, a definite downside to using those because then I need to add some other chilies, fresh or dried, for the heat.

[@TheKatatonicx]

i love your channel!

[@pkoceres]

My mouth is watering, I can't wait to make this for myself. 🥰

[@ishitaananya8649]

I have been cooking something like the Yemeni version (minus that Yemeni spice blend) since ages because no one apart from me in my family likes runny yolks.Gonna try making the authentic version now!

[@abdelrahmansilmi1684]

This is officially my favorite shakshuka video on the internet.. I thought only my mom does the foul shakshuka and I love it.. I also like my shakshuka scrambled and no one on youtube scrable their shakshuka.

[@000DAAN000]

Great, I love shakshuka! Going to try them all

[@fire.smok3]

Looks great

[@Anesthesia069]

If you like eggs, there is another similar dish in Iranian cuisine which uses fresh fava/broad beans with lots of herbs instead of the tomatoes.

[@1.1797]

Try it with smoked paprika. Delicious

[@shadowstalker130666]

I LOVE shakahuka! Especially how quick and easy it is to make. Ill admit to using canned tomatoes, but mainly cause its rare to get good fresh ones. No cereal or poptarts for guests at my home, they get real, flavorful, breakfasts.

[@kiliang96]

You don't only have them in the Middle east and north africa, there's similar dishes in the north Mediterranean too, it's like this perfect circle of vegetables in a pan

[@Ghostbear2k]

Those looks so delicious. Thank you for sharing them with us, Obi!

[@MiddleEats]

No problem at all. I hope you try them out!

[@johanholmberg9065]

I love egg dishes! Ty for recipe

[@7oodaBondok]

i don't even like fresh tomatoes but you've somehow made me crave it!

[@ismathers]

Another great video, found this one interesting both because I don't really like what gets served as shakshuka around here (baked eggs just aren't my preference), so that Yemeni one looks really good! Also because the only harissa I see in the grocery store when I go looking is a dry spice mix, not a paste.

[@jmfthree9794]

Awesome 👍🏻

[@1stMemberEver]

Thanks Obi, great Shaksuka varieties. I have always made my Shaksuka the same way. Time to try something different.

[@SupermarketZombies]

I know it probably would get me huge trouble but I think I'd love this over pasta.

[@slr108]

Looks goood:))) Good vegan option is with tofu instead of eggs

[@biendereviere]

I love Shakshuka 😋😍 definitely giving these variations a try 😘🥰

[@tobinsteele5673]

Fantastic video! Really interesting, warming and engaging!

[@jeanneamato8278]

Now I understand! Thanks.

[@owudynasty]

Thank you. Enjoyed this Video. I'm.beginning to notice your content

[@MiddleEats]

Welcome aboard!

[@yaeltamaragirlnextdoor1864]

In Israel green/red chillies are usually added to Shakshuka for heat. We also like adding salty cheese. On top of that, there is a green version of shakshuka made in Israel, most often using heavy cream and spinache.

[@EvilKookie]

yo this channel is fresh

[@samuelcohen1198]

Hey Middle East I love your videos. You have inspired me to cook more and I really like cooking what I can of what you do. I really would like if you can do Sabich and Israeli and Palestinian types of food or middle eastern inspired Europeans jewish foods and also jewish foods. Also Sikh food from Punjab. I really love your videos.

[@MrAman47]

Never knew this dish had a name like that lol. We just call it Pomidoreta (basically just tomato meal lol) in my country. Half Soup because it's not liquidy like soup usually is. Either way, this is a real meal for the poor. It's simple to make and only costs a few euros, if even that, to make.

[@emmasoul47]

In Morocco we call it taktouka which is very important side dish with seafood

[@amanbytheway]

Solid dude

[@williamtoccijr9579]

I’m gonna try this…it looks like how my dad used to make heuvos rancheros…although my dad used salsa instead of all that other stuff…but it was mostly an egg dish…

[@caladur2092]

I've been wanting to try shakshuka since I first heard about it. Seeing this, I may just have to try making it sooner, rather than later! Thank you!

[@m.s.6586]

If you want a quick way to make it, using Braille sauce- like the Neapolitna or marinara ones is a good choice for beginners. Add some chopped onion and garlic and a bit of Chili. I’m a savvy maker but still use it when I am lazy and want a quick no fuss shakshuka.

[@carlcouture1023]

I can't imagine thinking shakshuka is an egg dish. It is 100% about the tomato sauce and always has been. It's always been a favorite of mine. I make mine in the north African style (I was told it's how they make it in Israel but I don't know how true that is) but with some changes. I don't pretend it's authentic but it is good and it's still very much a tomato sauce based dish. It compares well to what I've had at restaurants so I think I'm doing it well enough.

[@Zaluskowsky]

Nice Video!

[@mariamrostami1200]

very popular breakfast in Iran.

[@gaiyabum]

One of my favorite dishes-though occasionally I eat it with rice since it’s a bit of a haul to get to the shop that has good flatbread.

[@luffysbeetle]

You could eat it with any type of bread tbh

[@andersquist8436]

There are some quick and easy flatbreads you can make at home too. You could make a large batch and keep them on hand.

[@jijieats]

I've been waiting for this for soooooo loooong I love you Obi

[@llddau]

I’m confused about what ties all the different types of shakshuka together. So if it isn’t the type of sauce/stew it uses (different ingredients, thickness, and texture), and it’s not the egg, and it’s not the spices, and it’s not the way it’s cooked (stove vs oven)… exactly what makes these all versions of the same dish? It feels like just saying, “it’s all food” would be true enough. Either way, it all looks very, very good and I’m going to try new things :)

[@Azira_Amane]

It's the tomatoes. Shakshuka is a tomato dish as was stated right at the beginning of the video.

[@llddau]

@@Azira_Amane But there are many, many dishes, sauces, and stews based on tomato so that cannot be simply that. If that’s the common denominator then it’s certainly reaching and not exactly much to hang on.

[@Arya-cf7vu]

Yum!!!😊

[@AbdulazizAlbosefi]

Here in Libya our shakshuka is a scrambled eggs dish much like the Yemen version, and served with haresa on the side.

[@mikkeal]

Would you count Menemen as a type of shakshuka or both as their own class of hearty tomato dish

[@karimghalleb8330]

I didn't know a scrambled eggs version of Shakshuka existed but it looks delicious 🤤

[@mennatAllah.]

تسلم الايادي لذيذ

[@xcrayonsofchaosx]

YESSSSSSSS

[@nonehandle688]

Where do you get your ceramic bowls?

[@mlovecraftr]

It reminds me of the different versions of Stir Fry Tomatos and Eggs from China.

[@kesn8317]

you described that tubed pepper paste as if it something rare and expensive in turkey you buy tomato paste and pepper paste togerher for same price they are pepper flakes+black pepper, they are ketchup and mayo, they are always sold together next to each other in mid world fun fact: if you make it at home it always has eggs, because there are vegetarians but no vegan weirdos here, but if you eat outside its always eggless, not bec of a reason but bec of culture, we accepted it that way another fun fact: regardless of eggs and seasoning, if it doesnt have green sivri peppers its called a "meze" a breakfeast sauce to be put on bread like nutella, if combined with hazelnuts its called "acuka or acıka depending on region"

[@TheDarkFragment]

also very good with some eggplant

[@MyriamBernard13]

HI @Middle Eats, if I want a spicier pepper than the one you used, can you suggest me a very spicy one that would also be tasty with shakshuka? please keep in mind that me and my circle loves EXTRA, EXTRA SPICY? thank you ♥

[@seankessel3867]

Man I'm so glad I found this channel. Hot damn.