- I'd like to thank our
sponsors Vital Farms. You like eggs, you like
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traced back to the farm. If you go to the website,
"vitalfarms.com/farm", you can get a 360 degree little vantage point of that said farm. Vital Farms work with
over 300 family farms. (person sniffing) These are fresh, I can smell it. Vital Farms is available in
the United States of Americas. To learn more about Vital
Farms, where to buy, check out the websites,
vitalfarms.com/bsfree. Thank you to our sponsors, Vital Farms. I'm gonna shove this egg in my mouth. (person mumbling) Oh.
(people laughing) Bye-bye for now. (person trilling) Shocky shooky. Shak shooka. Shaka shook ah. Sha shak ahhh! Sounds like you're fallin'. Fall ahhh! Shakshuka. Or if you were like, you
know, in those action heroes when they're walking away,
and they like take a match. They light their cigarette,
and they throw a match, and then the like the enemies in the house behind them, like blow up. You're like, "Shakshuka.' This is the power of breakfast. Get your bums in gear. Take your bums and... (gears shifting) (tires screeching) Get out there into the world and find some friends that
make shakshuka, and go eat it. Be like, 'It's breakfast time!" (bomb exploding) (funky rock music) (bomb exploding) Let's make some shakshuka. First, we're gonna start
with some olive oil. A generous amount, I think. A generous amount. A generous amount. Then we are gonna fry up some onions. (knife chopping) I wanna be dipping and
pulling and grabbing stuff, so I'm gonna slice my onions like this. We're going across, and
we're gonna fry these up. Are we feeling it? (onions sizzling) Oh, that's a sizzle. We're putting in that onion. We're gonna cook that down nice and soft. We're gonna take some...
(glass breaking) Smash garlic. We're gonna throw this in. Boom. We're gonna do like two cloves. (glass breaking) Smash garlic. Boom. When you make the shakshuks, I feel like you should sing a little bit. We got a frezzy.
(person singing) Just chop that up. Okay, we're chopping it up. We're going in. Boom. We're going in. We got some red pepper here. We're slicing this up. We're letting it loose. Boom. We're getting it good. (knife clanking) Look how easy this is-ah. We're over here now. We're gonna get some high heat on here. I want a little bit more high heat. We're gonna roast this up. We got our onion, the garlic-ah. The onions are getting nice and yellow. That crushed garlic's
cooking down, not burning. We got a nice- Hey! We got a nice medium high heat over here. So if I'm gonna put this in my
oven, let's preheat the oven. I wanna crank it. I want to like get a little chartown. We're going 475. We're going 4... (person giggling) We're going 475. (lid opening) ♪ Yah, nah, nah, nah ♪ ♪ Nah, nah, nah, nah ♪ So we got whole tomaters. (pan sizzling) Oh, here we go. And we're gonna just smush 'em up. (pan sizzling) We're gonna break 'em up. You know what? - [Audience] What's that, Matty? - I gotta put my spices in. I wanna put a tablespoon smoke paprika. Two tablespoons of each,
two tablespoons of cumin. Hot paprika. Boom. In. We're gonna stir this out. (pan sizzling) Oh yeah, here we go. So we do the onions,
the garlic, the peppers. Then we throw in our spices. Then we're gonna crush the tomatoes, but big dog got a little,
got a little crazy over here. Let's continue. Crush the tomato. Crush the tomato. Crush the tomato.
(tomato squishing) Oh, that's nice. I'm not putting in it all the sauce. I don't want it to be like super soupy. That smells so frigging good. Okay, now I'm gonna do,
just do a little more oil. We're gonna do a little
salt, fresh crack pep, okay. Eggs...
(whip cracking) Crack, in. Okay, I think we should do
kind of little dimples though. Push the sauce aside. We're gonna crack the egg into it. Okay.
(whip cracking) Little dimple, little
egg in its little spot. Little dimple, egg in.
(whip cracking) Little dimple. Oh, that's nice.
(whip cracking) Making a mess over here. Then we're gonna do a little
fresh cracked pep on each egg. And then just a little salt on each egg. Who do we got? Should we do five? Let's do five, okay. Okay, we got five eggs in here. - [Crew Member] You got six eggs in there. - There's six eggs in there. Okay, smart guy? (bomb exploding) So we got a little tomato
sauce left in the can, and I'm just gonna blop
a little bit around, a little bloppy on top. There, I think that'll make a difference. Our oven is preheating... To 475. (intense music) I am not patient, so I'm
gonna put it in the oven. The oven's at 385. Look at the shakshuks. That looks nice, doesn't it? Okay. (person sighing) Now, all we have to do is wait. (clock ticking) Tick tok, tick tok, tick tok. The sands of time drift through whatever the heck
that thing was called where they used to tell time by sand. An hourglass. Who would've thought, one glass of hours? One glass for one hour. I'm gonna do a little bit of a tidy up, and we're gonna make a
parsley shallot salad. Garlic butter for our pita and we're gonna kind of pan roast that. And then we're gonna
brush it with some garlic and then hit it with
some beautiful za'atar (person sniffing). That's sounds yummy to me. It's shakshuka time. Shakshuka. (bomb exploding) The guy getting the shakshuka
out of the oven, everybody. This doesn't take long. Look at this booblin'. Ah, we still got some jiggle. You still got some jiggle. Are you smelling it? Are you at home being
like, what's happening? Okay, first we're gonna make
our garlic za'atar pitas, but first we're gonna
make our parsley salad. Don't take the very last of the stems, but some of the stems are dec, okay? Rough chop this parsley! We're gonna peel our shallot. Then slice it up, okay. A little oil, boom, little salt, bomb. Fresh cracked pep. You know it, a little lemon, boom. We're gonna mix this up. This is like the best salad
in the history of the world. maybe also. That's good to go. Okay, that is good to go. (bell dinging) What'd I just say? It's good to go. How's that butter soft? You got soft butter, okay. (finger tapping) You got soft butter. You got garlic. Take some butter, put it in a pan, okay. Take some smash garlic.
(glass breaking) Smash garlic. We got some beautiful butter, boom. We're frying up just some
butter and some garlic. Okay, watch this. Does that freak you out? Does that freak you out? We're just gonna flip these
around in the pan, nicey nicey. And we're just gonna take these, and we're gonna flip 'em. And they're gonna fry up a little bit, and they're gonna steam up. And we're just got 'em
all in there in one pan. Nice and easy. Look at that, here we go. Here we go. Yeow! We're flippin' and flappin' here. Let's take some za'atar. We got some za'atar. We're throwing it in. Beautiful herbs, thyme,
oreganos, toasted sesame seeds. All the good stuff, okay Look at this, yeah. Look at that. Look at that. (bomb exploding) Shakshukas. Look at this breakfast. You kidding me right now? This seems like a really nice breakfast. You have beautiful shakshuka. You've got some za'atar
butter roasted pitas. You got a parsley shallot lemon salad. Should we have a shakshuka? (person snorting) Let's have a shakshuka, shall we? Oh my goodness. Look. Oh, I'm being greedy. I want two eggs. Oh my goodness. Look at some of this. Look at some of this. Oh. A little more olive oil. A little fresh cracked pep. A little squeeze of some lemon. Look at that, a little
salad on either side. This look like a cover of a magazine! Want a little petes, a little pita? Look at this, look at this, look at this. We got a little yolk. Look at that. We got a little soft, not super ooze. We're not going super ooze on these, okay. But that yolk, look at
that mouthful right there. Look at that little mouthful. Nom. (person chewing) (utensil clanking) This is perfect like alchemy. You got a egg. You have beautiful acid and
fruitiness from those tomatoes. My brain is a baked shakshuka egg. You're gettin' the peppers, the onions. You've gotten cooked onions. You've gotten raw
shallots with the parsley. My body is tomato hand crushed. This is like absolutely
beautiful culinary alchemy, where like this is as good as it gets. My blood is cumin and paprika. This is as good as it can get. (utensil clanking) My soul is yours. Eat me. I didn't swear this episode. Not once. Soak that up. No cussing. Beautiful day. (funky rock music) ♪ Nah, nah ♪ ♪ Nah, nah, nah, nah, nah ♪ (funky rock music) ♪ Nah, nah, nah ♪ ♪ Nah, nah, nah, nah, nah ♪ (funky rock music) ♪ Nah, nah, nah, nah, nah, nah, nah, nah ♪ ♪ Nah, nah ♪ Shakshuka.
