Shakshuka - Eggs Poached in Spiced Tomato Sauce | Pai's Kitchen

A Northern African recipe that has become very popular in North America in the past few years, and for good reasons. Eggs are poached in a rich tomato sauce infused with spices...served with crusty bread, it's the perfect breakfast that can double as lunch or triple as dinner!
Make the sauce in advance, keep it in the fridge, and you can put the dish together in mere minutes. Add whatever toppings you like: cheese, olives, sausages..have fun with it!
Also Watch: THAI PAN EGGS RECIPE • Pan Eggs Recipe - Brea...
TAPAS PAN: kit.co/hotthaikitchen/kitchen...
JOIN US ON PATREON FOR BONUS CONTENT: / pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthaikitchen
WRITTEN RECIPE: hot-thai-kitchen.com/shakshuka/
MY COOKBOOK: hot-thai-kitchen.com/htk-cook...
CONNECT WITH ME!
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@jonobester5817]

Pai, you are one beautiful creature. Will you marry me?

[@pauldunlea6745]

Does palm sugar come from the forests of Indonesia where the Orangutans are being slaughtered and their environment decimated ?

[@christinajackson2662]

I’ve found myself splashing fish sauce in a couple dishes I’d never have expected before getting into Thai cooking. Chili and stews really benefit so long as you don’t go crazy.

[@mistergrendel32]

If you like tomatoes, spice, and eggs, how do you NOT love Shakshuka? Fish sauce has that kind of funk taste, but you gotta love it!! Pailin seems like such a fun gal! 🤓

[@4thArmoredVet]

Ever since I had this dish in Tunisia I've been searching for the recipe. After watching this being made by many other chefs on KZbin I like yours best. It looks authentic and easy to prepare. I will be making and serving this to my family this Sunday. Liked and Subscribed!

[@hanstun1]

Fish sauce also makes the best Cesar dressing. It is basically just a more convenient form of anchovy.

[@christinajackson2662]

Hans Tun oooh, hadn’t thought of that, I’m gonna try it!

[@dolorbautista5795]

@hans,pls share your recipe of dressing with fish sauce,thanks

[@HolyQueefNuggets]

Brilliant!!!

[@scottmurdock01z]

My cousin married an Israeli guy and she serves shakshuka in her restaurant with wedges of warm pita bread. I LOVE IT.

[@abdouraouf5895]

I am from Algeria . We make this dish a lot coz we love it but without adding fish sauce . It's absolutely delish especially when it served with kesra bread .OMG ..

[@cHemon]

"....slow...pood pood pood pood.." This one got me. Lol

[@HavenUpsurge]

I add fish sauce to my pizza sauce, I swear fish sauce + tomatoes is magic

[@janicecarey3592]

I am from New Mexico, USA and we make "huevos rancheros" basically the same but with green chilis and/or jalapenos instead of green bell pepper-cumin but no coriander and melt cheddar/jack/mexican cheese on top-garnish with chopped green onions. Funny how many recipes from around the world are so much alike.

[@G.S.88]

I came here and hoped there were no political hate in the comments; there have been many on several channels. As there were almost none, I decided that this was my favourite video on the dish! But then again, Pailin is my favourite cooking show host! Definitely going to try this recipe (including the fish sauce).

[@gwejndalynnrheas7142]

Everything i eat takes one type of pepper or another, so i buy a lot of peppers. Every so often they get wilty before i get a chance to eat them all; That is when i make Shakshuka. I've added Poblano peppers, Anaheim, bell peppers, Thai peppers, Jalapenos, Pepperoncini, Serranos, Cayanne peppers, Tabasco peppers, and Habaneros, i've even added mushrooms to it. Shakshuka is the dish i make to clean out my fridge. I Love It.

[@tweetee22]

Growing up my mom would use fish sauce to season spaghetti sauce all the time! It really makes it taste so much better bc of the umami! Glad to know we're not the only ones lol

[@mark-j-adderley]

Fish sauce ... I am SO going to add salted Spanish anchovies to my Shak next time. I love the enthusiasm of this video, it’s inspiring and encouraging and just all round delicious and yummy. 🙏

[@guitarman2677]

In Algeria we eat this for lunch in the summer. The ingredients are mostly summer veggies. It easy to make and delicious to eat 🤤

[@countingthecosttofollowChrist]

I am subscribing because I love your creativity and uniqueness added to this type of recipe. Thank you for sharing your recipes. This one looks great!

[@rkmugen]

If the North Africans have ever gotten their hands on the Ancient Roman 'garum' (a type of fish sauce), i'd be willing to bet that it may have also been used in shakshuka by other people as well. :) Btw, you can deepen the flavors even more by caramelizing some of the onions all the way first and then adding the rest of the onions. You can also develop some fond at the bottom of the pot with about a tablespoon of tomato paste (buy a tube instead of a can).... to de-glaze it, just use the juice of the canned tomatoes.

[@sergeigen1]

oh thats some good advice, im gonna try that

[@THExRISER]

The Roman Empire has already colonized North Africa at some point, I did some Googling and it turns out this Garum is already a traditional condiment in Tunisia, and I somehow didn't know that despite being Tunisian myself.

[@jonfisher9214]

Lol I got one of those mini skillets yesterday. My wife thought it was hilarious but it cooks a single egg perfectly! You have a great channel and great recipes. Thank you for the inspiration!

[@DeltaSixDJ]

I also use fish sauce in tomato dishes all the time - fresh home grown tomatoes seasoned with a fish sauce dressing are amazing!

[@parmodsharma4576]

I love fish sauce and love to watch you. I don't care for Cumin or Coriander but you're so animated while cooking it's pleasure to watch you. I subscribed to watch you and hear you cook. Love it.

[@syn010110]

I'm glad I'm not the only person who puts a little fish sauce in anything tomato sauce based!

[@user-mx9ev4lt3r]

You are so extra with your spices, I love it. Keep feeding me Mama Pai! Everything you make is magic.

[@sos494]

Knew she was gonna add fish sauce lol

[@khansok5893]

Southeast Asian thing lol

[@whisperbunny1175]

when she paused @ 4:14 I already knew what it was lol

[@avalonyennefer4470]

i was thinking surely not surely not hahaha

[@Taranymph]

HAHAHAHA I guessed it too, and I've only watched four videos of hers (back to back of course!). This is just adorable.

[@geestang2662]

I add fish sauce patis when cooking

[@nostaticatall]

Love it! Love the Italian dish, "Eggs In Purgatory" too. We have both of of these dishes for dinner more often than for breakfast!

[@fozomomo5734]

Omgggg fish sauce in lasagna. We put fish sauce in spaghetti too heheh. True with that little umph flavor.

[@KeetusDiary]

We have this in Saudi Arabia all the time.. One of my favorite dishes..

[@grumpy_grimalkin]

I like the idea of that personal size Shakshuka... must get me a pan like that 😍😍😍

[@chanantornc2102]

I just made Shakshuka this morning! I was actually searching for the recipe on your youtube channel last night but I couldn't find one. Hahaha, and now you just uploaded it. Whoo~

[@kith7772]

This was exceptional!

[@nadaallouache3232]

Hi ,I'm from Algeria(in North Africa) , I definitely know the original recipe, it doesn't seem like it, but I ❤ the way you changed the recipe, it seems so delicious 😍 .This is why I love you pai (pleased excuse my very bad English)

[@AdamHotThaiKitchen]

Your English is excellent :)

[@enang406]

Nada allouache care to share your original recipe? Although i like this version too

[@nadaallouache3232]

Adam Hunter thank you😅

[@fajarsetiawan8665]

that mini pan is sooooooooo cuuuuuuuuute

[@lsweeten1971]

This reminds me of how we put salsa on eggs here in Texas, USA. Just a whole lot of yum! =D

[@alternateperspective5]

Came here for Shakshuka, Stayed here for Pailin.

[@arneblom487]

I love your cooking, and your recipes. Espesially your thai food. My girlfriend and I miss Thailand, the people and the food there. Best regards from Norway.

[@kloydarnepena454]

Wow...This is a yummy one..spiced up...it's great for cold and stormy nights...mmm....

[@soixantecroissants]

Hello, just a message to say I love your channel! I've been watched for years in the UK now after I found you when I was trying to find authentic Thai cooking recipes to make online. I have even managed to visit Thailand since I started watching, however as much as I tried to eat new stuff you can't try everything, however you are still making such an amazing array of different dishes. Also I have now bought thai fish sauce based on your recommendation (squid brand - they sell it in my supermarket - who knew!?) and since this video is Shashuka I may as well just say that I LOVE this recipe. It's such a great way to eat something spicy for breakfast! Anyways thanks for making such great videos and I hope to make this one soon! cheers!

[@jlsolis1000]

Perfect #recipe for a perfect #breakfast ...Best regards from #Mexico 👌🏼🇲🇽🙆🏻‍♂️😀 #shakshouka The best breakfast in the world!! #worldsbest

[@juanball5480]

This is my regular breakfast easy and delicious 😋

[@tabaks]

I prefer uova in purgatorio over this dish. That said, you cook it excellently and your presentation is always full of sunshine and happiness!

[@frhythms]

Yes, fish sauce is a great addition to tomato sauces ! Or anchovy paste. I will use Worcestershire sauce if I have no fish sauce or anchovy paste on hand. (It is made with anchovies & spices.)

[@johnkovary5121]

Yes anchovy paste works just as well

[@leilahostettler2007]

I really enjoy watching her cooking videos so much! Was starting with the Gyoza and ended up watching like 20 more videos.. LOL

[@molgau4218]

I'm drooling watching it.

[@maryleialoha2843]

Shakshuka is such a versatile dish and a favorite of mine. I like your version and will definitely try it with fish sauce.

[@n3r0n3]

as some say below in Italy we have something similar with pepper, basil, salt, tomato, olive oil (obviously) and eggs that get scrambled in the tomato. This is at least the Marchisan and Umbrian twist while in the "uova in purgatorio" (eggs in purgatory) u do not scramble the egg - it is therefore really similar to the version pai shows. Some put parmisan on top. I actually love it!... healthy as well. it may be common in the mediterranean region in general who knows...

[@leolegaspi7840]

I love at 7:17 how you did the whole dip and slide move. Like you were gonna start dancing and grooving. Haha! Love ya, Pai!

[@Jeff-zo3jf]

girl i use fish sauce in EVERYTHING too. it gives that umppphhh for sure haha

[@rdu239]

I tried it with salt and pepper and I say you cant beat fish sauce in bringing out umami punch in your dishes

[@mohammedfahmy6715]

Yay an egyptian dish!

[@trickman902]

Thanks for your version of this dish. I have loved making it.

You are my new internet crush. Beautiful, smart and very knowledgeable. This dish looks most excellent. I will try this soon. Thank you. 😇💜

[@WhoFramedMSG]

Secret to delicious shak is to use very low heat. Never let it get near the boil and it'll keep a nice tomato flavor

[@khaledkhogia4892]

Nice :) as a tip, try it with hot green peppers, and if you can find beef Mergeuz (maghreb beef sausages). Also harrissa instead of the paprika. You are gonna love it :)

[@rdu239]

It seems harrisa is a blended mixture of spicy chilis in olive oil, I think its a local product thing. But in our country we settle in cumin, paprika and cayenne as key seasonings

[@oliviavu1762]

Where do I get harissa?

[@erikagroote6205]

every video inspires me. this will be Sundays brunch. thanks Pai. love you and your gorgeous personality.

[@13chaks]

FOODGASM! Love it when she’s sayin oooohh while she pours in the spices... lol and i guessed the fish sauce part! :)

[@Rime_Di_Michelangelo]

Thai cooking channel? Never heard of it and you sound so nice, sign me up!

[@jypsydog6079]

ALWAYS Happy to see a new video from you!

[@alisimo83]

The teeny tiny pan at the very end! I have the same reaction when I see those in the store lol

[@joexg50]

FABULOUS !!

[@jintzie1950jth]

Very informative. You give the viewer the reasons why for things, and that's so helpful!

[@nuiacain186]

You make it looks so easy i love it and will surely make this recipe. Thank you so much Pailin.

[@joealtmaier9271]

Looks tasty! If you can find Harissa at a middle-eastern grocery, you have all the spices taken care of in one spoonful.

[@THoey1963]

Looks great. I need to give this a try... I started adding a little sugar to my red sauce a while back, as I heard it balances the acid from the tomatoes. I also like to add a little Soy Sauce for the umami flavor you mentioned.

[@sunrel893]

One of my all time faves!

[@paullambert7840]

Every recipe I've seen uses sweet paprika. I use smoked too...I REALLY prefer it. I'm definitely a red pepper kinda guy. I wouldn't use the green bell peppers in this dish, but to each his/her own. No fish sauce for me, though. I KNOW it's very flavorful, but I'm veggie. Chef John on Food Wishes uses mushrooms which I have never done, but I think it's a great idea and also adds a nice umami punch. "5 minutes at like a slow "bup, bup, bup..." :D I'm happy you use cilantro instead of parsley. I don't know if it's "traditional" but cilantro goes SO well with all of those flavors.

[@craign7995]

Yet another winning dish! I have been enjoying your many recipes but have realized I'm entertained by your cute little sound effects. :D

[@noamzerah4657]

First, i love your chanel. you have taught me a lot of things about Asian Cuisine. Now as an Israeli of Tunisian origin I must say there's some fundamental incorrectness in this recipe. 1. There's a key difference between a Moroccan shakshuka to a Tunisian shakshuka. this one you're making hear is the Moroccan Style one. the tunisian is completely different and more similar to French Ratatouille then to this shakshuka. 2. Onion is a common and fundamental mistake in shakshuka. it adds sugar and sweetnes to the dish that takes it out of ‏balance. 3. You must use a lot of garlic and no bell peper, green anehaim chilis is what used in the original. 4 the idea of fish sauce is very interesting. I'm going to use it next time I make a Shakshuka. 5. Another very common variation, is to add Mergez which is a Tunisian spicy sausage.

[@Doughnutthanwarin]

How did I miss this video? I’m usually waiting for your videos every week. Mmmmm That’s strange.

[@AnzanHoshinRoshi]

Thank you, Pailin.

[@ChlorineHeart]

One of my favorite dishes ever, thanks for your version

[@CutTheCrapAndKissMe]

This seems quite simple and delicious.

[@johnmccoy9058]

Love this dish. I do mine with eggplant as well. And if I'm making this dish for a group, I find it easiest to just poach my eggs separately and assemble the final dish in bowls.

[@hannanice6636]

In my country we do cook it with peas and meat balls before adding eggs and top it with cheese or just chopped cilantro.

[@user-wb9cj7gb9o]

The shashuka Queen!👸👸👸👸🌹🌹🌹🌹😍😍😍😍

[@trickman902]

Tried this yesterday!! So awesome!! Great taste!!

[@DStrayCat69]

Very interesting :-) I can imagine a hundred ways to make that... I'm an egg freak and have them several different ways. I made my friend some Coddled Eggs. It was the first time she had them, that way. Very simply, I put them on Multi-grain toast and topped them with Sriracha sauce... Yummy! I think your recipe would be spectacular too... I would probably spice it up a bit, maybe with some Red Curry paste... Time for me to go and make some breakfast... lol

[@MrLinushka]

In Israel we make it with fresh peeled tomatoes! It's amazing(usually I get lazy)...the restaurants here serve it very thick..not soucy at all

[@MrLinushka]

And the perfect bread on Saturday breakfast is leftover hallah

[@josephineparaisoviernes3933]

Looks so good! I love eggs...

[@hrep14]

Definitely gonna try this one

[@manelgamaeathige5102]

Thanks Pai it is so nice. Easy to follow without fish sauce.

[@earlystrings1]

Italian cooks often use an anchovy fillet as a secret savory addition so why not fish sauce?

[@tomburke4652]

I like the way you made it, considering I grew up with this dish

[@marcotolento1486]

Just like when making anesthetic Italian marinara sauce. It actually has real anchovy paste if not the real anchovies until they are dissolved into the sauce and you can't tell if they are not there. It gives that extra kick of flavor to the marinara sauce. Most vegans do not even know that they may be at Chuy's inside that sauce.

[@kennymcclymont2066]

Looks awesome!

[@younisshuaib876]

Fish sauce, that's interesting. I usually use about a tablespoon of tomato paste to get that tomato umami. And instead of cayenne, replace the bell pepper with one jalapeno that you can add the same time as the onion. I make this for my family brunch every weekend so I'll definitely try your version next time.

[@SplendidTruth]

This is very good. I've a modified, lite more multi-nutrition version with tomato, not sauce, potatoes, peas or beans and I keep the yolk runny. Amazing breakfast that feels good not to just eat but feels good long after. I think runny yolk makes the dish whole.

[@SiongTaeng]

Thinking about FISH SAUCE too, and yeah it’s like doing telepathy to your viewers And the pud pud pud boiling sound is so funny, still laughing when thinking about it

[@lisaphilmlee4462]

Ok, was skeptical of the fish sauce, but I added it and...well, it was delicious. Really delicious. I like this recipe the best of the 6 KZbin Shakshuka recipes I have tried.

[@UltraHanisah]

I’ve never been this early before despite living on KZbin! I agree that this is getting more popular, even in Malaysia too. Thanks for the recipe Pai!

[@ivonne6493]

Great tips, thank you

[@jamesgaul3544]

As always I am in love... and the food looks yummy too!

[@86nehas]

Made it today and it was so so so yummy 😋 thanks for sharing this recipe 😇😊

[@melvinlow8944]

Poot Poot Poot kind of bubbles......love it :D

[@aimartinmotiondancestudio518]

Hi Pailin! just wanted you to know that we have just made reservations for Kiin, based on your review - looks great!

[@janem3575]

Fish sauce is a great idea! the Thai equivalent to anchovies...

[@raeleannsyara2543]

Looks so yummy!

[@tidykun3707]

interesting take on shakshuka! I think the fish sauce is definitely a nice touch, but i'm not so sure about the palm sugar. To get more natural sweetness from your veggies in this dish, i would suggest substituting the green pepper for a red pepper since they're sweeter. But to still get that green colour in there, i add a green chilli or two! Regardless, thanks for the upload.

[@growsinhouseherbiculturali1100]

I made this and substituted harissa with sofrito! So good.

[@sanoedelacruz7252]

Looks delicious! I will try it soon...

[@anababin2744]

I remember my teacher had us make these in cooking school and I didin't like the taste but now I do

[@PilatesRebecca]

OMG! A woman after my own heart: I add fish sauce to EVERYTHING!!! :) :) I just hit the SUBSCRIBE button because of that. . .! ;)

[@adamthehtkminion6750]

Totally! :) Adam

[@NiaChii]

even tho i was surprised when you added fish sauce, I think it can be a quite good fit since where I'm from we like to add dried salted anchovies in our spiced tomato soups! I have to try this as well. there is no right and wrong in making shakshouka there are ton's of different variatons