Shakshuka and Tagine | Milk Street TV Season 7, Episode 20

In this episode, we look to the flavors North Africa. We begin with Christopher Kimball and Milk Street Cook Matthew Card demonstrating tender and warmly spiced Moroccan Meatball Tagine with Green Olives and Lemon. Next up, Milk Street Cook Rose Hattabaugh makes Shakshuka, featuring poached eggs in a harissa-infused sauce for bold, rich flavor. Finally, Milk Street Cook Rosemary Gill prepares Harissa-Spiced Pasta with Chicken and Green Beans, a delicious one-pot dinner.
Moroccan Meatball with Tagine: bit.ly/3wqTyLO
Shakshuka: bit.ly/44zbnEY
Harissa-Spiced Pasta with Chicken and Green Beans: bit.ly/3UwEq7D
Find these recipes at: milkstreettv.com
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[@PassiveAgressive319]

Mathew is back❤❤😊

[@bluedrummajor2876]

In Spanish Shakshuka is called Huevos Ahogados, Drowned Eggs, as the eggs appear to have drowned underneath the sauce. My mother would use white onions instead of red and added garlic to the base. Then instead of harissa, she would add cumin and black pepper.

[@cpp8227]

Wonderful recipes; love the diversity of dishes on Milk Street! Nice to see Matthew cooking again!

[@swinbot]

I’m going to try this tagine meatball dish tonight. Thanks. While I won’t be preserving my own lemons, I ordered a jar for other uses. Great ideas from a great show!

[@lindacoffin5110]

Great show

[@rachelstark2391]

Could you use Fava Beans instead of Green Beans?