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 Hey, why don't you make a shakshuka this month. It's relatively easy, it's very forgiving of fuckups and it's delicious and the recipe is flexible. WTF IS SHAKSHUKA Shakshuka is basically tomato stew with an egg. It's North African in origin, but eaten all around the Mediterranean so there are tons of regional variations on it. Most have onions, some don't. Some have bell peppers, some don't. Some have harissa, some don't. Some top it with raw eggs that become poached, some have scramble. Some have beans! Some have mushrooms! Some just drop an egg on a puttanesca sauce SHAKSHUKA CAN BE CHEAP! Costco has 6.6 pound cans of crushed tomatoes for $3.50 and can make 3 batches Onions are 50 cents a pound. Bell peppers are $1-1.50 each. Spices are cheap if you buy them in $1 plastic envelopes from the ethnic section of your grocery. Eggs are like 20 cents each Roughly $9 to make a batch, which can feed 4-6 HERE ARE SOME RECIPES Feel free to mix and match ideas like I did! I used Alton Brown's recipe as a base but added onions and used whole canned tomatoes like Kenji. It's almost as spicy as an Angry Whopper, which means it's easy to serve to mixed company that includes spice wimps Alton Brown's new Good Eats The Return has an episode on shakshuka, but since they don't allow it on youtube here's his web recipe. It's the most work out of all of them but once you've made the harissa and preserved lemons the second or third time you make them it will be way faster: https://www.foodnetwork.com/recipes/alton-brown/shakshuka-7424000 Kenji's shakshuka: https://www.youtube.com/watch?v=x3nKYqGwDZA Bon Appetit's baked eggs in tomato: https://www.youtube.com/watch?v=u-q2dCtRlz0 New York Times: https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta Puttanesca shakshuka: https://whatjewwannaeat.com/shakshuka-puttanesca/ Food Wishes: https://www.youtube.com/watch?v=ifWWRZSWS18 MY RECIPE Made harissa and preserved lemons from Alton's recipe (harissa added a lot of complexity, didn't notice if lemons made a difference). Blowtorched bell peppers kinda sorta like Alton's recipe (probably gonna just char in pan next time, I think Alton doesn't like skins or texture in general). Charred some onion crescents in the pan like Kenji's recipe (Alton doens't have onions in his). Used whole canned tomato and crushed like Kenji (canned is probably more flavorful than any grocery tomato). Put the eggs in a large measuring cup like Bon Appetit's Carla. Made divots and dumped in the eggs like most recipes. OH gently caress I BURNED THE ONIONS/TOMATO/BELLPEPPERS No you didn't, that just adds to the cooked/stewed flavor. It's very forgiving! I charred my onions on purpose, and when the tomato at the bottom of the pan got scorched i just scraped it and mixed it into the rest of the stew. It was great! THE ONE THING I hosed UP: I let it cook with my raw eggs too long and they turned out hard boiled. You should probably get it to almost boiling, drop in your raw eggs and turn off the heat and put on a lid. The carry over heat from that point should be enough to get your eggs poached thoroughly in about five minutes (kind of like Korean places where you crack a raw egg into a soon tofu) Anyways ask questions here, post your shakshuka photos here and share what recipes and alterations you made! THE DIE PART If you post in here you must make a shakshuka.  If you don't make a shakshuka by Halloween I will report you for probation
Steve Yun fucked around with this message at 02:50 on Oct 2, 2019 |
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Oct 2, 2019 00:24
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| # ? May 5, 2024 00:53 |
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It looks like Steve forgot to post the "or die" part of Cook or Die but I am here to say I am making shakshuka tonight and will be back with proof.
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Oct 2, 2019 00:52
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Fine, I'll do your dumb thing
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Oct 2, 2019 01:29
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Onion, garlic, canned tomato, serrano, nduja, feta, harissa, smoked paprika, cayenne, dill, cilantro, fish sauce, egg. Proof of egg: 
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Oct 2, 2019 01:58
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Steve Yun posted:THE DIE PART Mod note: You will be probated. It will be shameful. I have a collection of terrible Guy Fieri gifs for just this occasion. Also, I guess I know what I'm making this weekend!
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Oct 2, 2019 02:42
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I will make a shakshuka. Perhaps I will photograph if.
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Oct 2, 2019 03:16
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Oh yeah, shakshuka is traditionally a vegetarian dish but feel free to add in some crumbly sausage or an nduja log like DNF did
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Oct 2, 2019 09:53
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gently caress yeah I'm in
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Oct 2, 2019 20:02
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Yessss
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Oct 3, 2019 01:11
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Aery posted:Fine, I'll do your dumb thing Chorizo, onion, yellow bell pepper, a few random hot peppers from the garden, homemade tomato sauce, Harissa, cumin, cayenne, smoked paprika, goat cheese, oil cured olives, egg 
Aery fucked around with this message at 01:55 on Oct 3, 2019 |
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Oct 3, 2019 01:38
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 Fixing Aery’s link because imgur is making it annoying to get the jpg link instead of the page link now
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Oct 3, 2019 01:51
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Made a pizza with some of the leftovers. 
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Oct 4, 2019 03:39
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 Nobody steal my food truck idea: Shake Shak Steve Yun fucked around with this message at 03:37 on Oct 5, 2019 |
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Oct 5, 2019 03:03
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Steve Yun posted:
I'll just launch a competing food truck called Shake Shuk.
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Oct 5, 2019 09:05
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New concept: Shakoyaki
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Oct 5, 2019 11:11
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That looks good.
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Oct 5, 2019 19:43
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ingredients purchased for a ~nontraditional shuka~
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Oct 5, 2019 20:04
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I made harissa today. It's too drat late to make the rest, but it's on for tomorrow.
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Oct 6, 2019 04:06
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Red with herb garnish? Nah, green with aji dulce garnish!  I did sheet pan because I needed to run errands. An hour at 400°F, a trip through the blender, and an over easy egg. Polar opposite of traditional but jammy and tart and yolky and smoky and good.
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Oct 6, 2019 19:17
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So like, salsa verde with an egg?
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Oct 6, 2019 19:21
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Sure
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Oct 6, 2019 20:08
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Cool. Are those weird bun looking things on the left tomatillos?
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Oct 6, 2019 20:52
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Nah, forgot the "before" photo - they're purple bell peppers from a local dude
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Oct 6, 2019 22:00
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I haven't made shakshuka in a really long time - and the last time I attempted it, I seem to recall being underwhelmed. I'd like to think my culinary prowess has grown in the last few years, though, so I'm in. I'm gonna bake a loaf of sourdough to go with it today (shoutout to my bread nerds), then attempt the shakshuka for brunch tomorrow.
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Oct 6, 2019 22:40
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I’ve had this recipe in my rotation for years. Quick to make and easy to keep most ingredients on hand. I made it last week, but will have to give Alton’s recipe a try.
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Oct 7, 2019 02:38
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 I did the thing. It wasn't pretty. Tasted good tho.
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Oct 7, 2019 17:21
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I am shakshook by how delicious my shakshuka turned out. Definitely better than the last time I attempted it. I used a large brown onion, sliced (not diced) red bell pepper, za'atar seasoning, salt, pepper, red pepper flakes, and garlic powder. I used a 28oz can of crushed tomatoes. I forgot to buy feta cheese (whoops), so I melted some parmesan on top after I finished cooking. I also had a few small tomatoes from the garden that I halved and threw in there for good measure. I also baked a loaf of whole-wheat sourdough yesterday, and toasted that in a pan with some butter until it was nice and crispy. Here's the za'atar seasoning and crushed tomatoes I used, plus the loaf of bread:  I loosely followed the NYTimes recipe -- sauteed the veggies on medium-low in a skillet for about 20 minutes, added the tomatoes and cooked for probably another 15 minutes, then cracked in some eggs and stuck the whole thing in a 375 F oven. The plan was to keep it in there for 10 minutes, until the eggs were just set... however, after 10 minutes the eggs were still pretty raw. Not sure if my oven temps are off, or what, but I ended up keeping the skillet in there for probably another 10 whole minutes before pulling it (checking every minute or so). I wanted soft eggs, but not liquid eggs. Anyway, I pulled the skillet out, cracked some more pepper on there, tossed on a little bit of parmesan cheese, and covered it for about a minute before plating with that bread I was talking about earlier.  And, plated:  Honestly, I was super happy with it (although it's not necessarily the prettiest dish I've ever cooked). I'm definitely putting this in my regular rotation. codebot fucked around with this message at 19:39 on Oct 7, 2019 |
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Oct 7, 2019 19:37
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FINE okay I'll toxx myself I'm gonna make so many variations this month my house might as well be called the Shuk Shak
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Oct 7, 2019 22:54
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You mean you shoxxed yourself
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Oct 7, 2019 23:05
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as long as you don't shuck yourself
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Oct 8, 2019 03:10
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Aw funally, one of my favorites. Here's my recipe. 1 can of 28 oz pomodoro tomatoes 2 onions 2 red bell peppers Hot pepper 3 cloves garlic Spices: 1 tbsp caraway seeds 1 tbsp berbere or paprika 1 tbsp salt 1 tbsp brown sugar 1 tsp cumin 1/4 tsp turmeric, fenugreek Fresh cilantro and a large amount of parsley 6 eggs Fair amount of Good olive oil Slice up the bell peppers and onions. Throw in a sizzling cast iron. Let it cool away for 20 minutes. It will be a little burnt, as it should be. Put in the spice mixture and fry it up with the veggies for about a minute Dice the pepper and the garlic. Lower the heat to medium low and throw those babies in with a splash of olive oil. Give it 30 secs Empty an entire can of good pomodoro tomatoes in and mix it up. Turn up to a healthy simmer and give it 15.minutes. Chop up all those aromatics and cube the feta. Mix it into the pan. Crack the eggs on top and drizzle with olive oil. Cover with a heavy lif and give another 10 minutes. Finally place under a broiler until the top is crispy. When its done grab some good bread and tuck in. (USER WAS PUT ON PROBATION FOR THIS POST)
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Oct 8, 2019 03:24
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One of my favourite dishes! I use bell pepper, onion and garlic, and my spice blend is hot pimenton, crushed chilis, cumin, oregano, salt and pepper. Mine does not turn out super-beautiful, as you will see when I post pictures, but it's always delicious. Using berbere sounds delicious, I think I'm going to try that next time around.
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Oct 8, 2019 03:54
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Caraway, paprika, and dill with plenty of black pepper ground over top Thai green curry paste and a touch of cracked coconut cream; add sauteed eggplant and tofu Kimchi, grated apple, and gochujang with scallion garnish Peanut butter, soy sauce, fish sauce, coconut milk, palm sugar Cayenne, granulated garlic, onion powder, black pepper, white pepper Garlic, ginger, star anise, sichuan peppercorn with super finely diced tofu (add peas if you want to make people mad) Cinnamon, cumin, coriander, clove, nutmeg, black pepper, aleppo pepper Make it without spices or alliums, add a tarka of hing, mustard seed, coriander, and cumin feel free to take any of these ideas and run with them but I'm gonna make at least a few of them
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Oct 8, 2019 07:02
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It tastes much better than it looks:
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Oct 8, 2019 23:49
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RoastBeef posted:It tastes much better than it looks: I'm impressed then because it looks good as gently caress. I've always wanted to make a shakshuka but never got around to it so I might as well post here. E: gently caress it. Upgrade my cook or die probe to a  will ya Liquid? 
Resting Lich Face fucked around with this message at 03:38 on Oct 9, 2019 |
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Oct 9, 2019 03:32
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I shakshuked. There's an NYT recipe with feta that I started from. It was ok, the guac really helped. The sourdough I have in my freezer would have been better than the pretzel rolls, but the sourdough is already frozen and the pretzel rolls are not. 
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Oct 13, 2019 00:23
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First time shakshukaing. Will not be my last. 
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Oct 13, 2019 00:52
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Resting Lich Face posted:I'm impressed then because it looks good as gently caress. Heard and witnessed. I'm cooking right now. Edit:   Used Alton's recipe for the most part, but didn't have time to make the lemons so I settled for rehydrating a couple tbsp of lemon peel in lemon juice and using that. Added some feta because it sounded good. All in all, tasty! Liquid Communism fucked around with this message at 08:56 on Oct 13, 2019 |
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Oct 13, 2019 07:38
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Got my emergency shak set aside
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Oct 13, 2019 12:06
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How do you eat it? With bread on the side? So it's basically the texture of a stew w eggs on top? (USER WAS PUT ON PROBATION FOR THIS POST)
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Oct 13, 2019 17:28
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