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.

[@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 :)

[@MrNeosantana]

I'm really happy that you mentioned the different versions, and what makes them special. You and Selma always go the extra mile

[@dushyanthalarge3251]

Thank you, Obi, for these recipes. I tried the Yemeni Shakshouka this morning. It was a delicious and satisfying breakfast. The Yemenis were great seafarers and traders. For centuries, they travelled round the Malabar and Coromandel coasts of South India, the coast of Sri Lanka and further afield to Indonesia to trade. Some of the main items of trade were, of course, spices. In Sri Lanka, they exchanged cloth and other necessaries for our spices and gems. They set up trading posts along the coasts and married into local families. It was a peaceful and productive coexistence and exchange. It all changed, of course, when the Portuguese, Dutch and British arrived in the Indian Ocean. This history is reflected in the Hawaij spice mix. It includes almost all the main spices we grow in Sri Lanka: black pepper, cinnamon, cloves and cardamom.

[@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.

[@kevingatera4553]

Thanks!

[@MiddleEats]

Thank you Kevin, sorry I didn't see this earlier! Glad you enjoyed it

[@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!

[@moara4144]

Kale is my favourite add-in for shakshuka. Tomato and kale is a favourite combo in southern African cooking, and I love the merge of that pairing with egg and north African spices.

[@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!)

[@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.

[@sk8eradu]

Shakshouka is easily one of my favorite recipes, seems like I've been doing the north african type. It's nice to experiment with different spices, I've been making my own mix with cumin, cinnamon, turmeric, chili, sumac, cardamom, white pepper, basil and fresh garlic. Sometimes I fry some eggplant before adding the tomatoes, but it takes quite a long time. Also, a thing I do often to "upgrade" the dish is to serve it on a bed of hummus and add some salty cheese like feta on top. I will definitely try it out with fava beans next. Great recipes, this channel is awesome.

[@blackmber]

I think I’ll try adding turmeric next time! I had some fresh green coriander fruits in the garden, so I crushed them to add at the end, which was amazing!

[@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.

[@cynnguyen13]

Obi & Salma, I hope both of you are well. I’ve just replicated your Tunisian style shakshuka-base today, and it tastes absolutely delicious. I am from Vietnam and had so much difficulty and failed in sourcing certain unique spices such as cumin and caraway. The closest I could find was a North-African spice mix, but I made sure to read the back of the ingredients to check that they were identical as the individually listed spices (which they were) with no filler ingredients that could mess with authenticity. I live alone so naturally I have leftover, and it’s so relieving that I know I have such a warm, robust yet also comforting sauce I can enjoy at all temperatures. Even cold! I bet it would make an amazing cool-temperature dip. Thank you so much for this recipe. Thank you so much for your generosity and easy-to-follow instructions.

[@Kyokola01]

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

[@smapps7168]

Im absolutely going to use “just egg” in the final version and have a really good vegan option. Excited to try it and see how it comes out!

[@friedrice207]

that's brilliant

[@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

[@plutus2559]

This was perfect timing as we have both tomatoes and red peppers ready to use in the garden right now. We had it for lunch today and it was so good that I'll definitely cook a big batch of sauce to freeze when more peppers ripen.

[@GomaaFilms]

Great video, I love the "Salma's tips" feature you've added to the video. Great idea!

[@Carloshache]

As a bit of a nerd food historian I have to spoil the fun contoversy and say that it probably is Maghrebi in origin! The earliest recipe we can find for what would become shakshouka from an "Anonymous Andalusian Cookbook" from the 13th Century. It was an egg dish well before the tomatoes were added probably in the 19th century, but of course the dish has changed a lot through the ages so it's not the same anymore at all! Here goes the medieval recipe: 'Ujja* of Pigeons Take two clean, active pigeons, and fry them in a pan with fresh oil; then place them in a pot and add to them some murri naqî (fermented barley sauce, may be similar to Maggi seasoning), vinegar, oil, cilantro, Chinese cinnamon and thyme; when it is cooked, break eight eggs with it and pour out. It is finished. Doesn't seem bad at all! *Ujja means the same thing as Shakshouka - "a mix", in Tunisia ujja and shakshouka are the same dish.

[@hah3456]

So Andalusia means Spanish then? They have an almost exact same dish

[@semregob3363]

Rest in peace Andalucia :{

[@_-.N.-_]

Ujja and shakshouka aren't the same tho, ujja is still called ujja and it's a well known egg dish

[@Thearrowstrikes]

Loooove this dish, my favourite is one we have in Morocco with meatballs/kefta. Delicious I had it the other day

[@elizabethflynn8455]

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

[@beardoodle9835]

I love shakshuka! I have a vegan family member, so I often have to make it without eggs or dairy, but it's just as delicious 😋 I usually add eggplant and olives, but if I have time, I make little balls (dumplings, really) made from mashed potato and tofu with herbs and seasonings added, and bake them, then add them to the simmering delicious sauce. So good!

[@lugyaa]

Thx alot for including vegan options !!!

[@ferdouska1079]

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

[@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

[@Catmom_]

Great video ☺️👍 In Turkey we call shakshuka deep fried vegetables ( mostly aubergine, pepper, potato) topped with garlic - tomato sauce. Seems like every country has their own version of some of the wellknown dishes, which makes every cusine unique and interesting.

[@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!

[@sebastianahrens2385]

0:42 As someone in Germany who recently got into cooking, I cannot stress just how much of a difference there is between "regular" tomatoes (from the Netherlands etc.) and ACTUAL tomatoes. If you're a fellow european, treat yourself to some canned tomatoes from Italy. Brands like Pomi (marketed as Pomito in some countries) and Mutti make good stuff. Mutti even sells San Marzano tomatoes! Edit: I also bought the Harissa you recommended. Not only does it taste completely different, its price per kilo is also lower compared to what my local supermarkets sell. And it's sooo good. For those interested: Le Phare du Cap Bon make a rather traditional Harissa, with a high proportional amount of peppers. That's why it has their distinct taste - imagine Paprika, but with spicyness added in the mix. All the other Harissas I tasted before had either strong salt or garlic notes, and while I do like the taste of both, I prefer the purity this one offers, as I can easily add salt and garlic to the dish anyway.

[@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.

[@SydG00001]

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

[@AS67]

My current fave cooking channel on KZbin!👏🏼بالتوفيق

[@sambucca1817]

Oh wow! Thank you for the runny yolk tip. Every time I cook Shakshuka, my yolks are hard because when they are soft, the whites are also soft.

[@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.

[@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.

[@SynnoveJamila]

Hi! I'm half tunisian and I approve of the tunisian shakshuka recipe!

[@egomane3]

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

[@jennierandomz]

Very informative, easy to follow, and thoughtful of variations

[@treizeheures]

I live for Obi enjoying his food haha

[@happydillpickle]

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

[@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!

[@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! :)

[@lafemmegentille]

My go to is the Tunisian-style shakshuka, and I love mine with garlic bread 😋. I would definitely try the Yemeni version!

[@cathyggill]

Those look fantastic; thank you!

[@Locklear93]

Thank you for this. I'll have to give one of these a try. Early this weekend I tried a deeply mediocre recipe from some random cooking site which lacked most of the seasoning and subbed chili powder for what it did have.

[@KevinAllOver]

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

[@nadand3994]

We eat all versions at home and all are super good

[@alexpozniak4106]

These all look delicious.

[@MaruGalfon]

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

[@InspiritShawol82]

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

[@lizlarson2452]

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

[@ahmedrezk7835]

I truly like the new fast pace video and the amazing quality of the video

[@icantstopnow]

i adore this channel

[@Esther-ps3vx]

I love your videos, you do such a great job at explaining the recipes. The best part of your video is the end when you taste the food. Love your expressions.

[@hah3456]

I only had homemade a version made by Israeli roommates who made this at least once a week. Both were Iraqi descended, I’m not sure if that was their version or just a regular Israeli version….it’s a very diverse country so no idea. But it’s delicious!

[@hah3456]

@@6ix9inetechashy Even the Arabs and Bedouin who have lived there for hundreds of years?

[@hah3456]

@@6ix9inetechashy They also have their own cuisine that is traditional, that’s all.

[@hah3456]

@@6ix9inetechashy Disrespect to me is disgusting as I am not Israeli nor anything affiliated. I have my own culture and food culture that is in the west that has nothing to to with Middle East fighting. Please stop, it’s very Un Godly

[@johntaylor4787]

AFAIK, most Israelis, no matter their descent, eat a version brought over by Tunisian Jewish immigrants

[@ilabell5793]

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

[@melissamoors2227]

Love the shout out to Not Another Cooking Show

[@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.

[@ilevakam117]

Just discovered this channel, I appreciate your clear succinct editing and I love the pun on the channel name!

[@Yerfdog1]

My baba would make this for me growing up but he would add curry powder! Soo good! Hot chai and pita bread with some Arabic Cheese.

[@unbehagen]

We just had this for dinner and it was de.li.cious! Thanks for the recipe!

[@unbehagen]

And Salma's tip with the egg yolks is the best!

[@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 🙏

[@jennyrayman2505]

You are amazing teacher

[@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.

[@mateofantasma]

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

[@adiatkhan9649]

You're a great content creator hope you get more subscribers

[@MiddleEats]

Thank you! We're getting there!

[@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.

[@RolasRook]

Used to work for two Egyptian guys, if one of them was opening he'd make a batch of the Tunisian version you described for a staff breakfast. Really got me into making that at home.

[@dgthall]

I'm totally convinced, clearly shakshuka is not an egg dish! Great combos, and looking forward to seeing other versions in the comments!

[@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.

[@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

[@TheWulgus]

love your channel

[@MrsRoper2015]

I love Shakshuka SO much! I will definitely try the other versions. Thanks for the suggestion for the brand of harissa.

[@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.

[@fionarahl9399]

I really like shakshuka, time to try out the Yemeni and Egyptian type!

[@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!

[@000DAAN000]

Great, I love shakshuka! Going to try them all

[@h2o12512]

Great video, thanks

[@lisaboban]

My first thought watching this video was, "Oh that sauce looks amazing!". I'm anxious to give this a go...

[@TheKatatonicx]

i love your channel!

[@niamhybeagable]

Those all need to get in my face immediately. I love shakshuka, it's such a comforting dish.

[@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😄

[@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

[@sarahwatts7152]

I'm not vegan, but I like that you consider them!

[@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

[@andrewstiller1662]

This is great. I've made (and enjoyed) Shakshuka for years. It never occurred to me to try varieties without eggs.

[@Julian-rx1ob]

Loved it, especially with the technique of making the well bigger with a spoon after putting in the egg, always had a problem with that! thanks for the video

[@lieQT]

awesome video, my gf and i always make shakshuka for brunches, this is broadening our idea of the dish so much, thank you!!

[@MiddleEats]

Amazing! Try the egg yolk trick, it's so worth it!

[@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.

[@binkuspinkus8400]

oooh incredible options here obi

[@arielschant9841]

in Italy we also make shakshuka (or sciasciuca in Italian), it comes from Tripolitan Italian jews expelled from Libya to Italy, and is done with: small green peppers or chilis (friggitelli), mostly cherry tomatoes (ciliegini) but not only, then pepper, paprika, and turmeric or cumin. It’s delicious

[@NurIzzati-yj2jt]

Oh in my country we make this with chilli paste and many more things. I'm not sure if the taste is similar to this dish or not but couple of weeks ago I make scramble egg with leftover Bolognese sauce and it tastes amazing!

[@fire.smok3]

Looks great

[@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.

[@mariosrizk]

this is so yummy nice !!!! it looks so good - if i am not mistaken in Lebanon and Syria they call it JAZMOZ ,Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce however Jazmoz has garlic, onions , Green bell pepper , or green chili it depends each country in Middle East calls it differently but Syrian Lebanese calls it JaZMOZ :)

[@MiddleEats]

That's very interesting, are there any other spices or other vegetables that go into it?

[@mariosrizk]

@@MiddleEats as far as I remember they use 7 spices if it is not available then black/white pepper and for vegetables usually I remember it was garlic, onions, green chili or red chilli green bel pepper or any available color and tomatoes it has been quite long time did not have it :)

[@1.1797]

Try it with smoked paprika. Delicious

[@mennatAllah.]

تسلم الايادي لذيذ

[@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?

[@biendereviere]

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

[@LARPANET_3087]

Dude. A whole new perspective on shakshuka, and it makes perfect sense too.

[@tobinsteele5673]

Fantastic video! Really interesting, warming and engaging!