Shakshuka that isn't soupy | eggs poached in spicy tomato sauce | chickpeas

[@lordspamify]

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]

Thank you! This is valuable information

[@MrNeosantana]

Algerians do the same for Shakshouka

[@afik1200]

Thats how north african use paprika as well

[@nathantyrrell5447]

Robert

[@doozsromhacks]

lol middle eastern ppl taught them that

[@TheSlavChef]

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

[@asadb1990]

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

[@iltoni6895]

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

[@TheSlavChef]

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

[@radhiadeedou8286]

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

[@clashoclan3371]

@@TheSlavChef Or the garri

[@alpfrr]

"The distinct advantage of already being in my fridge"

[@wdyd_masterattwitch4956]

Relatable youtube creator.

[@theslungus1000]

@@wdyd_masterattwitch4956 what

[@wdyd_masterattwitch4956]

@@theslungus1000 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]

@@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]

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

[@sithyq3480]

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]

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

[@noahmay7708]

I wish I could eat shakshuka that often

[@ellowell8160]

sounds like you hadda push that baby out from the inside

[@whybrch]

​@@noahmay7708why can't you?

[@luladrgn9155]

@@whybrchegg prices be 👀👀 rn

[@JohnnyV.W]

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]

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

[@KaraVirus]

Is that a fellow Israeli I see?

[@JohnnyV.W]

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

[@mossy_oak]

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

[@red_light_3937]

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

[@nowdefunctchannel6874]

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

[@karlowieseler7446]

I think it is a reference to Binging with Babish

[@nowdefunctchannel6874]

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

[@neutraltbr2146]

@Danielle Anderson aakhuavhabha

[@nijhum3429]

@@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

[@emorag]

The word literally means "bean water" and has been in use for a number of years. I'd like to think Adam is sarcastically mocking the marketing / public relations schtick of calling it "aquafaba" instead of "chickpea water", much like Patagonian toothfish was commercialized as Chilean sea bass.

[@oogabooga7886]

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

[@perc30slr]

sussy

[@arpitdas4263]

And just in time for June as well.Magnificent

[@phoenix8984]

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

[@godtrek1023]

@@phoenix8984 i hate you so much rn

[@phoenix8984]

@@godtrek1023 Good.

[@flashdy]

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.

[@Kostas1601]

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]

same lmao

[@gehtdichnixan3200]

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

[@crunchevo8974]

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

[@draccqueen1770]

He insults the feta gods and just gets away with it

[@UltraInfiniti]

Same!!! 😮‍💨😂

[@Reversinator]

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

[@maraschwartz6731]

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

[@lewisfolkner7516]

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

[@cycillian4932]

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

[@Platipus23]

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

[@dec3322]

@@lewisfolkner7516 not liking salmon skin is up there

[@KikiAelita]

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]

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

[@LinhNguyen-oc4sm]

Vouch

[@Johnnyybbee]

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]

@@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]

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

[@Wordsmith00]

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]

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]

@@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]

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

[@Wordsmith00]

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

[@soullessangel207]

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

[@BrianLough]

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]

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]

@@griffinhunter3206 lmfao

[@AykevanLaethem]

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

[@munjee2]

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

[@Zestric]

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

[@Axeloy]

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

[@DiningTablePrintPlay]

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]

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

[@SaneTheBro]

same

[@jem5636]

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

[@WmG2004]

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

[@orellaminx3530]

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]

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.

[@mylifeisaparty]

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]

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

[@coolguy646]

@@JustOneAsbesto lmao. Too true for KZbin

[@Blueshirt38]

Cringe

[@anshul5243]

Waiting for the YTPs now

[@monke980]

cringe

[@Passionforfoodrecipes]

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

[@CarterJ9]

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]

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

[@TheSlavChef]

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

[@Raraoolala]

You've gotta be yolking me...

[@TheSlavChef]

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

[@todo9633]

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]

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

[@waldorfsalad2307]

Yeah those are bone dry

[@georgea.567]

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

[@Ash_Wen-li]

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

[@longps9528]

@@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

[@mrw3951]

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 KZbin.

[@LarryStrawson]

Amen

[@-carlos-danger1891]

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

[@savegalkissy]

The blood adds a nice metallic flavor to the dish

[@austindavis4708]

The red of the tomatoes color of the blood

[@Jambobist]

This is how black pudding was invented.

[@Play_Dreams]

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

[@foxfire1112]

oh i'll try this

[@I-am-in-excruciating-pain]

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]

How the fuck do your normal breakfasts look like?

[@I-am-in-excruciating-pain]

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

[@guy-dev]

@@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

[@blobr186]

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

[@coolguy646]

What were you thinking when you typed this?

[@prathamjohari8301]

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

[@mahzorimipod]

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]

You could say he's more "saucey"😏😎

[@48956l]

@@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]

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

[@prathamjohari8301]

@@Acerheart I agree

[@MosheFeder]

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 KZbin 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]

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. :)

[@UBvtuber]

@@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]

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]

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

[@NOMADXVENTURES]

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.

[@FaerieDust]

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 😂

[@Kebab_with_extra_garlic_mayo]

2:44 I have replayed this scene 10 times already

[@red_dll]

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

[@purplegill10]

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]

Right? Why is he saying aquafaba like that 😂

[@thelastjerkbender2505]

@@khushinigam1914 AQUAFABA

[@TheMister123]

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]

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]

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]

@@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]

I'd really like to see this video!

[@purplegill10]

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

[@KuraZie]

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]

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]

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

[@WTB1327]

@@squiddies6896do let us know how it goes!

[@evanoneal5558]

Can I just say thank you for putting the ingredients in your video description! I've tried so many recipes from KZbin 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!

[@mechm1nd]

"Just inherited mint farm" My condolences.

[@StrangeAndUnusual_]

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

[@UBvtuber]

Other italians don't love him though lol

[@woodonfire7406]

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

[@UBvtuber]

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

[@Abcdefg-rk8jk]

@@UBvtuber 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]

@@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.

[@EvilCoffeeInc]

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]

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]

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

[@ffwast]

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

[@CreativityCurve]

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

[@jelle7224]

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

[@anarchyburger_]

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

[@Sirlankeylot]

“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

[@badtech7648]

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]

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

[@Someone-sq8im]

@@goldenage kid named Aztec:

[@goldenage]

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

[@wesgannon4621]

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]

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

[@ethanbowering9944]

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

[@thiccityd9773]

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

[@Alshebani_]

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

[@theunclave6558]

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

[@Alshebani_]

@@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]

@@theunclave6558 inquiring minds want to know 🧠🤔

[@theunclave6558]

@@Alshebani_ thanks

[@RusNad]

@@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.

[@babinator9]

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.

[@RowdyVnson]

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

[@Lilithksheh7723]

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

[@djp2k2]

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 👍

[@xalat6277]

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

[@qsdfcvgyjmkl]

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!

[@El_Bukis]

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]

He used the green part

[@sunwukong6897]

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).

[@SaneTheBro]

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

[@Laittth]

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

[@MrTmb64]

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]

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_]

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

[@radhiadeedou8286]

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

[@ibec69]

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]

@@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.

[@YeetusTheFetus]

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

[@latifa4600]

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]

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

[@lpereira300]

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

[@norelfarjun3554]

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 😉

[@Last_Baguette0001]

I have an ad blocker but I take it off when I watch your videos so I support you as much as I can

[@tariqhusein4709]

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

[@verward]

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.

[@trintin2546]

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

[@Ibakecookiess]

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

[@aspi8219]

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

[@mrtmat]

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.

[@kellivannattasumrall1037]

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

[@zesky6654]

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]

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

[@barsozluturk3030]

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]

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]

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

[@fenugreekqueen6805]

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]

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

[@fenugreekqueen6805]

@@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).

[@ecco2ks]

The 2 PM Upload Time is on point

[@aleksijevujovic7262]

8 pm (here)

[@RaduIosif]

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

[@Fastio5]

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

[@amenallaharfaoui]

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.

[@austinthrowsstuff]

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]

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!

[@curhob]

"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]

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

[@zhiracs]

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

[@kaylastarr7863]

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

[@1SingleT]

Even those eggs are to runny for me.

[@KeyserSoze-1995]

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]

Where i learned! Tasty stuff!

[@GDubby69]

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

[@om1701d]

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]

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

[@ducksurfingalong]

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.

[@vaibhavattre3542]

Not caring about what others thing. THATS THE WAY TO GO!!

[@anderslauridsen601]

1. Cool new kitchen 2. Love the change in cinematrography compared to your normal work, very nice!

[@dewahoki2012]

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

[@chibishiro2041]

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]

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

[@Sqwaush]

@@dewahoki2012 he tellls you the common pitfalls

[@punkyfeathers1639]

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.

[@dedefakolujo5304]

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

[@snakey934Snakeybakey]

I'm a simple Israeli. I see Shakshouka, I click like.

[@Barrel4336]

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

[@pragatirao3172]

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!

[@marcberm]

Took me til today to realize "Ragu" is literally in his name. 😂

[@robert58]

It's an Italian name

[@marcberm]

@@robert58 Yes, exactly! Lol

[@agomezjunco]

en.m.wikipedia.org/wiki/Republic_of_Ragusa

[@agomezjunco]

Very old name indeed

[@cohorspraetoria8157]

I think his surname was modifed when his relatives came in the US. There's no "Ragusea" here, only "Ragusa", and mostrly of them are from sicily.

[@LegendBiscuits]

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

[@Cindolintoe]

Hey, Adam. I'm an old fan, but I didn't find your channel by happenstance. An old friend of mine introduced me to you during COVID and I cooked salmon every night for a month using your video on that. I know this is an old video and you admittedly probably won't see this, but shakshuka was his favorite dish. He passed away last year, and today is his birthday. I and a few of our mutual friends get together every Monday for tabletop RPGs. He once made this dish for me using your recipe, so I'm making it for the group in his honor tonight. Thank you for providing us with a way that we can reconnect with him.

[@OmegaGamingNetwork]

"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.

[@raaz1408]

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]

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.

[@CS-ho4gc]

Thank you for everything you do, Adam

[@hydrazi]

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

[@RamiAbdelal]

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!

[@friendlyphysicist5386]

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

[@saadihamza9220]

you took Shakshuka to another level. I loved it.

[@LeaderOfTheRedNinjas]

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

[@kevinjohnston4923]

I’m in the opposite camp: the most important part of shakshuka is good bread so no chickpeas for me.

[@netowner666]

A man after my own heart

[@Hiphop618]

Agreed! Adam is making me feel like a fatty for eating my shakshuka with bread

[@m7mdbatatah]

agreed

[@Hamox]

I am really proud at adam for achieving the "moved to another house" level.

[@JustOneAsbesto]

Why? Buying your first house is a big deal. Selling one house to buy another and moving isn't really reaching a new level. It's just moving.

[@gaetan4164]

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.

[@syphaxafricanus]

Tunisian here, what you did isn't really orthodox but you didn't butcher the dish so I approve. You can also fry some Merguez (North African spicy sausage use Chorizo if you can't find it) at the beginning which will give a very nice flavour.

[@rockyroadmagic4152]

“Tomato acidity that really clashes with the egg” Chinese food: am I a joke to you

[@rockyroadmagic4152]

@Naoise McCH Chinese food loves it's tomato and egg combo

[@MaxV_GC]

@@rockyroadmagic4152 I mean tbf other flavours usually tone it down to make it tolerable

[@DNguyenchester]

I was legit gonna mention the tomato egg dish when he said that.

[@zabtronics]

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

[@bluekirbyrocks]

Chadam Ragusea

[@ofernando84]

He should’ve used 20 eggs. Yes, 20

[@withfeefs7537]

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.

[@vahnn0]

I, too, prefer my shakshuka thicker than most recipes call for. Never thought of adding chickpeas, though, looks good.

[@jacobclimacosa1518]

The smoothness to the ads really suprise me every time

[@rafaelperalta1676]

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

[@stefanmironov6405]

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

[@LawkzBro]

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

[@chalor182]

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]

@@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]

Gay ass comment.

[@LawkzBro]

@@Blueshirt38 thanks

[@Blueshirt38]

@@LawkzBro Anytime.

[@GrinningSmile]

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.

[@heyyitsultima]

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 :)

[@basiljanestevens]

“Don’t judge me, or do, I probably won’t read it” My mans is getting spicier

[@עדיכהן-צ2ל]

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

[@yalihachamov2885]

כמו שצריך

[@toharfine929]

מחזק

[@yoavcohen1659]

אני עדיין לא מאמין שהוא שם חומוס בפנים

[@Ella-dx6ll]

@@yoavcohen1659 כן. מזעזע.

[@dorefish-bieler7330]

בלי לחם כפרי זה לא משהו

[@gcal8263]

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

[@lillyrey5727]

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

[@gcal8263]

@@lillyrey5727 the location pin says Knoxville

[@SKAOG21]

Is that a bad thing?

[@lillyrey5727]

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

[@AxelGage]

Did he move?

[@fredrik1337]

I watch this guy's cooking recipes even though I don't like the dishes, just because you learn so damn much along the way. That's why I watch my Ragusea, not my cutting board!

[@RobinRhyne]

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!