Delicious. Thank you, John, you make people think I'm brilliant. All I have to do is follow your recipe and lie.
The first time my husband and I experienced this was at a local restaurant - we absolutely loved it; my husband and found this recipe to be quite similar and very forgiving...as I decided to add some spinach and threw in extra paprika just to finish the jar. This recipe is FULL of full of flavor and absolutely yummy...loved the addition of mushrooms. We will definitely be making this over and over again!!!!
Wow! Absolutely amazing! I followed the recipe to a tee and it came out perfectly. The flavor of the combination of spices is so amazing. Really different than anything I've ever had before. My husband went crazy for it! It made for a wonderful and special Sunday morning breakfast. Thank you, Chef John, for this amazing recipe and great video! Glad I watched it a couple times before I made the recipe. Very helpful!
I usually make this recipe for brunch, and when my kids were young I used to add half a cup of rice (already asked in water) after adding the tomato. After 15 min. When the rice is almost cooked I make holes on the surface and crack the eggs into these holes. Add some shaved cheese over the eggs, cover and let cook for 10 min or so. It makes a delicious , inexpensive dinner and I called egg in a nest. The kids love it, and it is easy to make.
I've already made this twice. It is really good. My husband is low carb and it is very much a challenge to vary his meals. Meat and salad is all well and good but it is awesome when I find a recipe like this that I always have the ingredients for and take so little time. I serve this over kale or spinach for him to fill out the meal. Frankly I was surprised at how much I liked this, the egg adds a creaminess to the dish that is surprising. Oh and I did use goat cheese as that is what I had. Yummy
I've followed this recipe and it's perfect. I actually make shakshuka every time I have leftover spaghetti sauce. The next day just add vegetables to your meat sauce and put your eggs in it!
9 6 16 ... http://allrecipes.com/recipe/245362/chef-johns-shakshuka/ ... No one had any compliments, but that's usual. Nineteen year old boy - man, I mean :D - ate most of his big portion. Nice! I served it over grits with buttered Texas toast. Used Italian brand, Dei Fratelli, diced toms instead of crushed, no water. Spicy, but not too spicy. Jalapeno was kinda wimpy though. Liked this. Oh, I wonder if the mushrooms should be half pound, not half cup. Until just now, looking at the recipe, did I remember they were in there. Next day, same male heated & ate leftovers! Wahw. :D Yup, I'll repeat this one.
I definitely liked the texture of the mushrooms eggs and feta. I personally needed to up the spice amount and added some garlic but not as much as I usually would to try to keep the integrity of the recipe. I liked this recipe and it's easy to make but I highly doubt my kids would eat it. The feta made the flavours really pull together but the parsley was too demanding.
Great dish! I typically make to spec the first go round but had to dial the heat back a little for the family. Used half the amount of jalapeño and cayenne. Still had a nice kick that my five year old could enjoy. Thanks for sharing this recipe!!!
