Shakshuka | Basics with Babish

hey what's up guys today we are making shakshuka and easy and delicious up ah I forgot to use a plate again it's a good thing that my sponsor this week is Bounty paper towels they're here to help me bring you some quick and easy recipes quicker picker-upper style like my trusty sidekick this Shack shuka recipe is so quick you'll be cleaned up and showering down in no time let's get down to basics [Music] there are countless recipes for shakshuka out there hailing from nearly every culture and continent but they all have one thing in common tomatoes and eggs eggs that don't seem to want to be a good little egg and stand still for the camera come on little guy everybody's watching there we go good job and as with most tomato-based sauces and stews there's usually onions and garlic just about the only things that you're gonna have to demonstrate your knife skills on this morning just finely dice the onion and use the heel of your chef's knife to press down on the garlic cloves so it's easy to peel then you can either leave them whole mince them or press them through a garlic crusher dealer's choice now that all of our means is decidedly on+ it's time to talk cookware most recipes and Instagram accounts reach for the cast-iron skillet but there is a problem any time you stew something acidic like tomatoes for more than 20 or 30 minutes in a cast-iron pan it can leach metallic flavors into your stew this is perfectly safe but for the sake of your breakfasts flavor integrity I suggest that you instead reach for the stainless steel skillet which while not being as pretty is nonreactive and therefore will not affect the flavor of your two months so over on the stovetop in our stainless steel skillet we are preheating a couple tablespoons of olive oil over medium heat and once shimmering tossing in maybe a quarter of our diced onion we're gonna sweat the onions meaning saute over moderate heat for about three minutes until they begin to soften and turn translucent around the edges then we're gonna add two or three cloves of garlic and the form factor of our choice saute for an additional 30 seconds and then it's time to quickly toast some spices for this first batch I'm going for a sort of North African Middle Eastern vibe so in goes a teaspoon of Rozelle knut half a teaspoon of Aleppo and half a teaspoon of whole cumin seeds we're testing these guys together removing from the heat if things get too hot for about another 30 seconds or until very fragrant before adding a 28-ounce can of fire roasted crushed tomatoes we'll bring that to a simmer adding maybe a quarter teaspoon of cayenne pepper a generous tablespoon or so of a smoked paprika and maybe a teaspoon and a half of harissa paste I also like that about a half a cup of roasted red peppers this brings a nice sweetness to the party now I know I'm getting fancy with the spices right now and that's not very basic so to speak but there's a multitude of different spices and flavors that you can put your Shack shuka to determine its regionality once everybody's in the hot tub it's time to bring the whole thing to a simmer and lower the heat and let it bubble away for about 20 minutes so all the flavors gets to know each other also we want the sauce to reach a certain consistency we want it to be thick enough that we can make little wells in which to crack our eggs so using your stirring utensil or a large spoon presses some sort of little divots into your sauce and crack an egg inside you can really crack as many eggs as you would like in there or as many as will fit I'm going with five and then I'm gently spooning the sauce up and around the whites of each egg to help them cook more evenly then I'm lowering the heats making sure my lid is squeaky-clean covering and letting gently simmer without peeking for five minutes this could take anywhere from five up to twelve minutes but we're gonna check for the first time after five just look to see if your whites have set and give the eggs a little poke you want the yolks to be totally runny and the egg whites to be just shy of where you eventually want them because this is gonna keep cooking off the heat so take it off the stove and then it's time to dress it up a little bit the most common toppings for this variation are crumbled feta cheese a little parsley or cilantro garnish and then something decidedly uncommon but something I like to do is give it a drizzle of honey this tomato sauce doesn't get cooked very long and a little sweetness is a welcome addition then we are serving immediately with some toasted pita or if you can't find pita just crusty bread give you yokes of poke to make sure that everybody's good and runny and dig in overall shakshuka it takes about a half an hour to prepare it's mostly pantry ingredients it's great for a crowd and it's very photogenic for all your social media needs oh and of course it's totally delicious and there are endless ways in which you can mix it up how about an Italian inspired check shuka for that we're gonna start by browning some spicy Italian sausage and a little bit of oil crushing it up and sauteing over medium heat for four to five minutes until it's nicely browned and no longer pink in the middle set that aside and this time we're sauteing the onions and all that nice sausage fat get those nice and soft and translucent and then we're gonna add the garlic this time five whole crushed cloves and how about a little handful of sun-dried tomatoes you can also add oregano anchovy paste any number of red sauce staples saute those together until fragrant and then we're adding 28 ounces of ideally crushed tomatoes but if you don't have crushed Tomatoes you just gotta crush them yourself and to continue treating like an Italian red sauce we're gonna add a quarter cup of chopped fresh basil at the sausage back to the party mix everybody up and let him simmer for 20 or 30 minutes until the flavors have melded and it's reached the right consistency for egg depositor then I'm also gonna add some chunks of whole milk low-moisture mozzarella lower the heat cover and stewed checking for egg consistency after 5 minutes and we're moving from the heat when nearly done serve immediately garnished with some freshly grated Parmesan and fresh basil and there you have it another quick and delicious breakfast this time inspired by Italian flavors but what about a Mexican or Spanish inspired Shack should go well for that swap out the Italian sausage for chorizo or mirga's add back the cumin and smoked paprika garnish with some sliced jalapenos some crumbled cotija or shredded menchaca keys and if you really want to be authentic some cilantro just make sure that you've washed and dried it first both to remove any potential dirt or pesticides and to try to wash away the horrible cilantro flavor serve immediately with the usual crusty bread or a toasted tortilla just like the other variations this is quick easy delicious and pretty and as you can see there's a million different ways you can switch up the ingredients to suit your tastes or to celebrate regional flavors likewise there's a million different ways that Bounty paper towels can help you in the kitchen thank you very much again to the quicker picker-upper for sponsoring this super quick and easy recipe stay tuned for next week when I'll be bringing you another quick recipe for French toast once again with the help of my trusty kitchen tool I'm proud to partner with Batsy who together with feeding America is helping to provide 10 million meals to people in need head to the link in the description for more info [Music]

Channel: Babish Culinary Universe

Views: 2,731,063

Rating: 4.9447503 out of 5

Keywords: binging with babish, cooking with babish, babbish, pear qwerty horse, shakshuka, shakshuka recipe, shakshuka recipe easy, shakshuka recipe easy and quicky, babish shakshuka, shakshuka recipe babish, how to make shakshuka, easy shakshuka recipe, quick shakshuka recipe, mexican shakshuka recipe, italian shakshuka recipe, shakshuka babish

Id: SjCkW-oAFQ8

Length: 6min 51sec (411 seconds)

Published: Thu Jun 11 2020

Reddit Comments

[u/WookieeSteakIsChewie]

I bought a Shakshuka starter from Trader Joes and it was pretty good. This looks amazing.

[u/me2pleez]

Picked up a tip from watching this that will improve my shakshuka! Thanks :)

[u/Wank_puffin]

I've been experimenting with shakshukas, I use a simple base recipe I got from a friend, but what I've found while it diminishes the vibrant red colour to more of a Thai curry look, if you use a sheeps milk feta, it gives it a really nice creamy taste, I'll use a smoked Hungarian paprika, and if I'm feeling really fancy I'll toss in some diced smoked sausage.

It's one of my favourite dishes to make, and so easy to play around with, and next to no major clean up.

[u/Faisal_AQ1]

Damn, this is the second Arab dish Babish has made. Finally some good representation of my people.

[u/fgarcial007]

Any way to make an Indian version of this?

[u/jmaglinao]

I prefer cooking my Shakshuka with fresh tomatoes and top it with Olives. Obviously it takes longer time but there are those moments when it's more practical to use canned tomatoes. Best paired with Pita but whatever not-so-flavorful bread you got there will do.

You can make it more fragrant by adding dried herbs such as oregano, thyme, & tarragon aside from the spices he mentioned or just in case you don't have those and you're only left with dried herbs.

Having a cheese (Goat's can be the best choice or simply Feta) sprinkled with Za'atar and drizzled with Olive Oil will transform the Shakshuka-Pita experience. And don't forget your dried fruits and tea ;)