Chef John's "say it with me now" Shakshuka
Finally made my first recipe from Chef John's "Food Wishes" site and youtube channel.
http://foodwishes.blogspot.com/2015/10/shakshuka-say-it-with-me-now.html .
Honestly I had never even heard of this dish until a few months ago, during an online discussion somewhere. Comments were made that it is a delicious, easy, and frugal dish. It is also a family favorite standby as well as being quite healthy compared to other easy dishes. Obviously, all these comments had me curious. And hungry. In addition to asking some question, I did some online searching. At that time, I stumbled across Chef John's youtube video here. As usual when on his Food Wishes channel, I started drooling. Planned to make it then, but had to go grocery shopping a bit and in the course of hours, or days, sadly forgot about this for a while.
Until several nights ago, when I remembered "shakshuka" again. This time, I got better organized, made it to the supermarket, and finally pulled it all together on Thursday night.
DELICIOUS! I served it with simply toasted whole wheat pita. It is heartier than I expected as my bloated stomach revealed, LOL, so I managed to put a full half into the refrigerator for the next day. Heats up easily and deliciously though the eggs would be completely set (full "hard boiled" if you will) as leftovers. And so easy, I consider it fool proof for many. Thinking and saying "shakshuka" will never be the same again.
Some notes on my own rendition. I had to double the jalapenos in the recipe from one to two. I could still use more, but it is absolutely fine the way it is, too. To make the full recipe as is, must use a 12" or larger skillet as the typical 10" skillet (with 1 1/2" sides) would be too small to accommodate the ingredients. Possible alternative is to reduce the original recipe by about one-third, or keep a small pot nearby to ladle out the excess amount when adding the tomatoes and water.
Now, evidence of my shakshuka.
First pic from just after all the ingredients through spices have been included and right before pouring in the crushed tomatoes and water.
And the finished product, heavy on the chopped parsley and feta cheese.
Not as pretty as Chef John's own cooking, but I'm willing to bet just as delicious! If I lose the bet, I'll do his dishes. Actually, I'd be honored to do his dishes anytime, I don't consider it losing! (Come to think of it, maybe I should just say it isn't as good, just so I CAN do his dishes, eh? LOL.)
http://foodwishes.blogspot.com/2015/10/shakshuka-say-it-with-me-now.html .
Honestly I had never even heard of this dish until a few months ago, during an online discussion somewhere. Comments were made that it is a delicious, easy, and frugal dish. It is also a family favorite standby as well as being quite healthy compared to other easy dishes. Obviously, all these comments had me curious. And hungry. In addition to asking some question, I did some online searching. At that time, I stumbled across Chef John's youtube video here. As usual when on his Food Wishes channel, I started drooling. Planned to make it then, but had to go grocery shopping a bit and in the course of hours, or days, sadly forgot about this for a while.
Until several nights ago, when I remembered "shakshuka" again. This time, I got better organized, made it to the supermarket, and finally pulled it all together on Thursday night.
DELICIOUS! I served it with simply toasted whole wheat pita. It is heartier than I expected as my bloated stomach revealed, LOL, so I managed to put a full half into the refrigerator for the next day. Heats up easily and deliciously though the eggs would be completely set (full "hard boiled" if you will) as leftovers. And so easy, I consider it fool proof for many. Thinking and saying "shakshuka" will never be the same again.
Some notes on my own rendition. I had to double the jalapenos in the recipe from one to two. I could still use more, but it is absolutely fine the way it is, too. To make the full recipe as is, must use a 12" or larger skillet as the typical 10" skillet (with 1 1/2" sides) would be too small to accommodate the ingredients. Possible alternative is to reduce the original recipe by about one-third, or keep a small pot nearby to ladle out the excess amount when adding the tomatoes and water.
Now, evidence of my shakshuka.
First pic from just after all the ingredients through spices have been included and right before pouring in the crushed tomatoes and water.
And the finished product, heavy on the chopped parsley and feta cheese.
Not as pretty as Chef John's own cooking, but I'm willing to bet just as delicious! If I lose the bet, I'll do his dishes. Actually, I'd be honored to do his dishes anytime, I don't consider it losing! (Come to think of it, maybe I should just say it isn't as good, just so I CAN do his dishes, eh? LOL.)
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