Shakshuka is a berber word meaning mixed, a word commonly used by the amazigh people of Tunisia. the ingredient harissa you're using is known to be Tunisian by the way. jewish north africans brought the recipee with them when immigrating in the 50s to middle east and that doesn't make it Israeli, just like indian food is consumed in the UK doesn't make it english.
I love different foods from all over, I joke around about cultural appropriation but it's just appreciation in my view. The origins of battered deep fried fish wasn't English, but there's nothing more English except maybe chicken tikka masala or spag bol. The hamburger is the most American food but it's origins are from Germany or Austria
Thanks Geoff, I do love my eggs and finding a new breakfast/brunch dish is a bonus. Hope your b&b is doing well, that was a challenging time to open a hotel. Very happy for you, love to your wife
Lovely recipe I sometimes have Huevos Rancheros as a breakfast/brunch as is similar. A really nice change from the full ‘English’ Eggs Benny always my favourite brekkie!
a very popular dish in my house i made it for my daughter a few years ago and been making it on a regular basis ever since but never used harrissa . i will try that out
for me if it has eggs it can be brunch and I'm always happy to try new dishes, the acid test in my house is my good lady, if she approves it gets added to the list and she fought me for seconds on this one. Harissa is a lovely spicy pepper paste, lots of stuff in it (not sure what?)
All well and good thanks James, have you recovered properly from the dreaded sickness yet? I had it a while ago, was rough for about a week, but lost taste and smell for a few weeks
It looks great! I’m not good with spicy things but I might try this technique with some different flavours. My chickens have just started laying again after winter so I need to get back into the groove of eating eggs pretty much every day or I will very quickly get overwhelmed with egg abundance 😂😂
I eat eggs most days but I know perhaps I shouldn't? You could always pickle some, also have you tried preserving the yolks with salt? They last for ever.
@@unclemattscookerylessons why shouldn’t you? Eggs are fabulous little nutrition powerhouses! I’ve always eaten eggs most days for months on end and then I suddenly don’t want them for a few months, then right back to 2 a day. Now that I have chickens, I’ve been able to get my go off eggs phase to happen in winter when the chickens aren’t laying so that’s been really handy. I did waterglass a few dozen before winter but barely touched them. I pickled some last year. Used the brine recipe I’ve been working on for cucumbers. It does not go with eggs! Lol! They were vile! I also tried canning them so they were properly shelf stable which meant they got cooked twice and were like rubber. Definitely a fail lol. I will try pickling some again this year but I’ll change it a lot! I’ve never tried a salt cured yolk. This will be the year to give it a try. I’ve now found an awesome recipe which uses up 6 egg whites without a whole lot of fuss and bother so I won’t mind separating the yolks to cure them. I had some lemons and limes I had bought to look pretty in my fruit bowl for my real estate photos that I needed to use up so today I made a batch of lemon curd and lime curd, so that used up 6 eggs. I also picked all the ripe cape gooseberries (physalis) off my bush and will purée those and see if they make a good curd. I don’t think I have enough fruit just yet so I might purée what I picked and freeze it and then in a few days or so when more are ripe I’ll add to it until I have enough. I haven’t found a recipe for a cape gooseberry curd, but I think it will work. I might need to add a little liquid if the purée is too thick. I wonder if orange juice would work. I’ll have to try them together first. If not then just a splash of water I guess. Looking forward to trying that one! Custard is a great way to use up eggs too. I have quite a few batches of fruit for crumbles in the freezer because apples and rhubarb and pears have been coming in my organic box, but you can’t have a crumble without custard so I’ve been waiting for eggs for that. And of course when it gets really overwhelming I take cartons of eggs with me when I’m going out and offload them on whoever I see, and I also can give a whole lot to Mum and she shares them out with family and her friends. So they never go to waste, but I am keen to try to use more of them myself this year rather than giving them away. Oh, and my dog can have one a day. He would eat two, but I can’t share a couch with him when he’s had two. A dog fart combined with an egg fart is not something I want to smell ever again! 😂😂😂
Like the way you didn’t spend long on chopping. Like you, I am on keto. But, I don’t like eggs much but do love north African flavours. Shall adapt it with meat or sausage.
I hope to God you are making some good money from what you offer us for free. I do follow your adds for things I like. I just love sitting down and watching you cook and take notes. I can not thank you enough!
I really do appreciate you taking time to comment on my videos and and I'm glad you found my channel. I don't make as many videos lately as I have to admit I'm frustrated after so many years creating content that UA-cam hasn't recommended my channel a little more. Every now and then my channel gets a little boost but it never lasts. I'd really appreciate it if you could share some of my work on other social media and friends, have a wonderful Christmas
Thank you Gareth, nice to hear from you. (don't think I've been popping up in suggestions lately?) Baharat is like five spice for those Chinese style dishes but Middle Eastern instead.
As an Arabian all I have to say is that you did everything correctly but you don't just cracked the egg and leave it, the all middle Eastern people make it is that we stir the egg with the sauce at the end. So basically everything you did but stir the egg
Thanks for the comment and I'm no expert on Arabian food, I did do some research into shakshuka and saw that there is a variation that comes from Yemen that scrambles the egg at the end with the sauce. Maybe that is the version you're referring to?
It's very popular in North Africa, however the research I did pointed to the Middle East. It's a gorgeous dish either way, I had it just a couple of days ago, so nice 👍 🙂
@@unclemattscookerylessons he is not only popular he is origin from north Africa I do sample research in Google "shakshuka origin country " And that's the first answer : Tunisia Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East . So like your read it's Tunisian food ( who located in North Africa ) .
Hello Matt ,I really like you chanel i am chef for many years british originaly from north africa i think you have done amaizing job just the difference my mum use fresh tomato instead tin one and slightly more garlic we have another one the same just added dipfried cube potato its delicious,by the way i used your salmon paupiette on my menu last year it was phenomenal Thanks .
Thank you Mo, always nice to get feedback from a chef. I did some research and there were a few versions I could find. Then I'm sure most families will have their own version. So glad you liked the salmon paupiette as well
@@emmajanewatts4388 Thanks Emma I haven't forgotten your cake recipe either but for the time being I'm staying away from the sugar and carbs you know so unless I can work out a keto version it'll be a while. How are you getting on by the way? x
i know that is my ladies favourite cheap pan, I changed my nice vogue pan recently for a different brand but the lid didn't fit it? S when it's time for a new pan I'll revert back to my preferred choice.
Try again, that is a known bug with UA-cam when videos are newly uploaded, the UA-cam devs don’t care anymore the only way to get around it is reloading and coming back later
Oh, looks like something I would enjoy. Eggs Benedict is my 'go to' for brunch also. Let's get real though, It's the hollandaise sauce... lol. Love the overdub explanation audio format but, just a suggestion, you should try a remote mic pinned to your shirt when you are speaking from the kitchen. I think it would really improve the audio. Keep up the great work Matt
You're right sir, I've been telling myself to invest in a clip on mic for ages now. Hopefully I will have that sorted by the time my next video comes out?
@@unclemattscookerylessons it would really improve the audio. The sound is a bit "hollow" sounding because of the hard surfaces in the kitchen. Other than that your videos are awesome.
This is absolutely healthy and tasty dish that you made, Thank you so much for sharing.
I like this without the eggs 😂
Harissa is great too and versatile
Shakshuka is a berber word meaning mixed, a word commonly used by the amazigh people of Tunisia.
the ingredient harissa you're using is known to be Tunisian by the way.
jewish north africans brought the recipee with them when immigrating in the 50s to middle east and that doesn't make it Israeli, just like indian food is consumed in the UK doesn't make it english.
I love different foods from all over, I joke around about cultural appropriation but it's just appreciation in my view.
The origins of battered deep fried fish wasn't English, but there's nothing more English except maybe chicken tikka masala or spag bol.
The hamburger is the most American food but it's origins are from Germany or Austria
I serve this to my guests all time. It’s always a crowd pleaser. This a gorgeous breakfast Matt. Well done.
Thanks Geoff, I do love my eggs and finding a new breakfast/brunch dish is a bonus.
Hope your b&b is doing well, that was a challenging time to open a hotel. Very happy for you, love to your wife
Lovely recipe
I sometimes have Huevos Rancheros as a breakfast/brunch as is similar. A really nice change from the full ‘English’
Eggs Benny always my favourite brekkie!
I know it’s bad but some sour dough bread with it? blimey Charlie!
You're not wrong or bad Sean, I let myself have some carbs occasionally and sourdough is the daddy
a very popular dish in my house i made it for my daughter a few years ago and been making it on a regular basis ever since but never used harrissa . i will try that out
for me if it has eggs it can be brunch and I'm always happy to try new dishes, the acid test in my house is my good lady, if she approves it gets added to the list and she fought me for seconds on this one.
Harissa is a lovely spicy pepper paste, lots of stuff in it (not sure what?)
Great video as always, keep up the good work!
Shakshuka makes such an easy dish! I'll have to make some again soon! I hope all is well Matt!
All well and good thanks James, have you recovered properly from the dreaded sickness yet?
I had it a while ago, was rough for about a week, but lost taste and smell for a few weeks
@@unclemattscookerylessonsI'm glad to hear! Yes, I just got my smell and taste back, I think that was the worst thing.
Looks yummy Uncle Matt…😉😋👍🏻
'I'm going to hand it over to me" 😂 lol
It looks great! I’m not good with spicy things but I might try this technique with some different flavours. My chickens have just started laying again after winter so I need to get back into the groove of eating eggs pretty much every day or I will very quickly get overwhelmed with egg abundance 😂😂
I eat eggs most days but I know perhaps I shouldn't?
You could always pickle some, also have you tried preserving the yolks with salt?
They last for ever.
@@unclemattscookerylessons why shouldn’t you? Eggs are fabulous little nutrition powerhouses!
I’ve always eaten eggs most days for months on end and then I suddenly don’t want them for a few months, then right back to 2 a day. Now that I have chickens, I’ve been able to get my go off eggs phase to happen in winter when the chickens aren’t laying so that’s been really handy. I did waterglass a few dozen before winter but barely touched them.
I pickled some last year. Used the brine recipe I’ve been working on for cucumbers. It does not go with eggs! Lol! They were vile! I also tried canning them so they were properly shelf stable which meant they got cooked twice and were like rubber. Definitely a fail lol. I will try pickling some again this year but I’ll change it a lot!
I’ve never tried a salt cured yolk. This will be the year to give it a try. I’ve now found an awesome recipe which uses up 6 egg whites without a whole lot of fuss and bother so I won’t mind separating the yolks to cure them.
I had some lemons and limes I had bought to look pretty in my fruit bowl for my real estate photos that I needed to use up so today I made a batch of lemon curd and lime curd, so that used up 6 eggs. I also picked all the ripe cape gooseberries (physalis) off my bush and will purée those and see if they make a good curd. I don’t think I have enough fruit just yet so I might purée what I picked and freeze it and then in a few days or so when more are ripe I’ll add to it until I have enough. I haven’t found a recipe for a cape gooseberry curd, but I think it will work. I might need to add a little liquid if the purée is too thick. I wonder if orange juice would work. I’ll have to try them together first. If not then just a splash of water I guess. Looking forward to trying that one!
Custard is a great way to use up eggs too. I have quite a few batches of fruit for crumbles in the freezer because apples and rhubarb and pears have been coming in my organic box, but you can’t have a crumble without custard so I’ve been waiting for eggs for that.
And of course when it gets really overwhelming I take cartons of eggs with me when I’m going out and offload them on whoever I see, and I also can give a whole lot to Mum and she shares them out with family and her friends. So they never go to waste, but I am keen to try to use more of them myself this year rather than giving them away.
Oh, and my dog can have one a day. He would eat two, but I can’t share a couch with him when he’s had two. A dog fart combined with an egg fart is not something I want to smell ever again! 😂😂😂
Definitely going to try. Looks delish!
I love your presentation, quick and easy, to the point, well communicated, friendly and fun! I love shakshuka! Ready to try your style.
Thank you so much 🙂
Like the way you didn’t spend long on chopping. Like you, I am on keto. But, I don’t like eggs much but do love north African flavours. Shall adapt it with meat or sausage.
Merguez sausage would be great
I hope to God you are making some good money from what you offer us for free. I do follow your adds for things I like. I just love sitting down and watching you cook and take notes. I can not thank you enough!
I really do appreciate you taking time to comment on my videos and and I'm glad you found my channel.
I don't make as many videos lately as I have to admit I'm frustrated after so many years creating content that UA-cam hasn't recommended my channel a little more. Every now and then my channel gets a little boost but it never lasts. I'd really appreciate it if you could share some of my work on other social media and friends, have a wonderful Christmas
Looks delicious Matt I'm definitely going to try this! Keep em coming. Hope you're doing well too 🙂
I'm doing just fine thanks Annie x
Thanks for the tip on Baharat Matt. It’s on me list. Great you’re back, lookin keto slim! 😃
Thank you Gareth, nice to hear from you. (don't think I've been popping up in suggestions lately?)
Baharat is like five spice for those Chinese style dishes but Middle Eastern instead.
Thank youuuuuuuu❤
As an Arabian all I have to say is that you did everything correctly but you don't just cracked the egg and leave it, the all middle Eastern people make it is that we stir the egg with the sauce at the end. So basically everything you did but stir the egg
Thanks for the comment and I'm no expert on Arabian food, I did do some research into shakshuka and saw that there is a variation that comes from Yemen that scrambles the egg at the end with the sauce. Maybe that is the version you're referring to?
It's north African not middle Eastern
It's very popular in North Africa, however the research I did pointed to the Middle East.
It's a gorgeous dish either way, I had it just a couple of days ago, so nice 👍 🙂
@@unclemattscookerylessons he is not only popular he is origin from north Africa
I do sample research in Google "shakshuka origin country "
And that's the first answer :
Tunisia
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East .
So like your read it's Tunisian food ( who located in North Africa ) .
@@unclemattscookerylessons good luck you have really a great channel .
@@younas258 thank you
Hello Matt ,I really like you chanel i am chef for many years british originaly from north africa i think you have done amaizing job just the difference my mum use fresh tomato instead tin one and slightly more garlic we have another one the same just added dipfried cube potato its delicious,by the way i used your salmon paupiette on my menu last year it was phenomenal Thanks .
Thank you Mo, always nice to get feedback from a chef. I did some research and there were a few versions I could find. Then I'm sure most families will have their own version.
So glad you liked the salmon paupiette as well
Where do you buy harrisa paste please?
This one came from Sainsbury's Emma, next to the mustard. But it's available in most supermarkets.
It's like a chilli paste
@@unclemattscookerylessons thank you, you’re such a sweetheart
@@emmajanewatts4388 Thanks Emma I haven't forgotten your cake recipe either but for the time being I'm staying away from the sugar and carbs you know so unless I can work out a keto version it'll be a while. How are you getting on by the way? x
This dish looks very interesting and I would love to make it
It's lovely Lorraine x
Making this tonight ❤
Hope you enjoyed it x
Yum. But you need to buy a new pan 🙂
i know that is my ladies favourite cheap pan, I changed my nice vogue pan recently for a different brand but the lid didn't fit it? S when it's time for a new pan I'll revert back to my preferred choice.
Can’t play it. It states ‘No stream’.
Try again, that is a known bug with UA-cam when videos are newly uploaded, the UA-cam devs don’t care anymore the only way to get around it is reloading and coming back later
I just watched it and it played ok, have you tried again?
Oh, looks like something I would enjoy. Eggs Benedict is my 'go to' for brunch also. Let's get real though, It's the hollandaise sauce... lol. Love the overdub explanation audio format but, just a suggestion, you should try a remote mic pinned to your shirt when you are speaking from the kitchen. I think it would really improve the audio. Keep up the great work Matt
You're right sir, I've been telling myself to invest in a clip on mic for ages now. Hopefully I will have that sorted by the time my next video comes out?
@@unclemattscookerylessons it would really improve the audio. The sound is a bit "hollow" sounding because of the hard surfaces in the kitchen. Other than that your videos are awesome.
Who else here cause the right wings losing their mind over a white women wanting to make this
food should never be political imo, I love British cooking and international food. I've recently realised how much I like American cooking