Shakshuka that isn't soupy eggs poached in spicy tomato sauce chickpeas
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Date: 2021-06-10
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Comments and reviews: 10
reuven
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.
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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.
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Abdulaziz
OK.
This might be a recipe derived off of North African way, which is probably the authentic one, but in Arabia we have simplified the shakshuka.
It's basically scrambled eggs with kushna. What is kushna? it is a base for so many dishes in the region, onion and tomatoes that are fried to form a sauce that includes whatever spices you need for your dish.
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OK.
This might be a recipe derived off of North African way, which is probably the authentic one, but in Arabia we have simplified the shakshuka.
It's basically scrambled eggs with kushna. What is kushna? it is a base for so many dishes in the region, onion and tomatoes that are fried to form a sauce that includes whatever spices you need for your dish.
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PiaNoONE
Well no one said Shakshuka has to be soupy, in fact you aren't the only one who likes it more pasty.
But chickpeas in Shakshuka? I mean I'm not mad, I love chickpeas anytime, in fact I probably did it myself once, but still, that's just weird. Now I know how Italians feel when we modify their recipes
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Well no one said Shakshuka has to be soupy, in fact you aren't the only one who likes it more pasty.
But chickpeas in Shakshuka? I mean I'm not mad, I love chickpeas anytime, in fact I probably did it myself once, but still, that's just weird. Now I know how Italians feel when we modify their recipes
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Fadia
First, shakshuka is originated from Alex, Egypt not from Yemen and it never includes any chickpeas. Second, you got to work on your ego which amounts to the size of Australia! Don't get me wrong Adam, I love your videos cause they're educational which differentiate you from most cooking videos.
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First, shakshuka is originated from Alex, Egypt not from Yemen and it never includes any chickpeas. Second, you got to work on your ego which amounts to the size of Australia! Don't get me wrong Adam, I love your videos cause they're educational which differentiate you from most cooking videos.
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Hasan
The shakshuka that Adam did is west African arabic countries like Morocco and Tunisia style and Yemeni shakshuka scramble the eggs with the tomatoes. I don't no if other people do it but our family eats it with pita bread it makes it more filling
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The shakshuka that Adam did is west African arabic countries like Morocco and Tunisia style and Yemeni shakshuka scramble the eggs with the tomatoes. I don't no if other people do it but our family eats it with pita bread it makes it more filling
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Mahmoud
My moms shakshouka is usually not soupy it holds together when split it to plate. I never noticed how important it was for it to contain shape like that, never knew there was soupy shakshouka
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My moms shakshouka is usually not soupy it holds together when split it to plate. I never noticed how important it was for it to contain shape like that, never knew there was soupy shakshouka
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Lisa
Adam are you in my mind? That's like 3 times recently you posted a recipe for something I was thinking of making very recently!
Looking forward to following this one for my first attempt: )
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Adam are you in my mind? That's like 3 times recently you posted a recipe for something I was thinking of making very recently!
Looking forward to following this one for my first attempt: )
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Sword
I never got the idea of chickpeas, I ve had them since I was little because my family loves them but I just don t get the appeal, the texture sucks and the taste does as well.
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I never got the idea of chickpeas, I ve had them since I was little because my family loves them but I just don t get the appeal, the texture sucks and the taste does as well.
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crap
Ever since the New York Pozza video. Adam has been haunted by Italian grandmother's and he now has to pay respects to the grandmother's of whatever cuisine he's cooking for.
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Ever since the New York Pozza video. Adam has been haunted by Italian grandmother's and he now has to pay respects to the grandmother's of whatever cuisine he's cooking for.
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That
I love the way you did the egg in the video, even if it is overcooked. That little bit of solid/runny egg is a sweet spot for me, and something I am still trying to master:
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I love the way you did the egg in the video, even if it is overcooked. That little bit of solid/runny egg is a sweet spot for me, and something I am still trying to master:
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