Shakshuka ! A Recipe From My Cookbook...


Comments • 929

  • TheCrimsonCardinal

    6:20 im cooking bout f*ckloads of garlic

  • MadMaxx :D
    MadMaxx :D 5 days ago +1

    please buy a helmet

  • Gabi W
    Gabi W 6 days ago

    Does the olive oil keep the sauce from going bad? For how long?

  • daarkus1
    daarkus1 6 days ago

    your trick for the onion doesnt work for me (i try them all no one work my are are fragil) and i found out really cool that you and the girl was talking in english even if you two are french

  • Jonathan Veit
    Jonathan Veit 6 days ago

    Is the book in French or English? My brother lives in Paris and I would love to send him one. It might be more fun for him to try out his French in learning to cook.

  • Hope For the Planet
    Hope For the Planet 9 days ago

    I love your're so enthusiastic, entertaining ..I learn to make all these wonder dishes and have increased my culinary skills immensely..Thank you!

  • coldwynn
    coldwynn 10 days ago

    "And now it's time to add some powerful flavors to it. I'm talking about f*** loads of garlic."
    Sounded that way to me.

  • Johan Flink
    Johan Flink 11 days ago

    PRO TIP: stir 1 or 2 eggs in the sauce moments before u ad the whole eggs 😍🇹🇳🇹🇳🇹🇳🇹🇳🇹🇳

  • Johan Flink
    Johan Flink 11 days ago

    When you add the meurgez we call it ojja meurgez. Works with shrimps aswell 😉

  • Johan Flink
    Johan Flink 11 days ago

    No shout out to the tunisian cusin?

  • Leqaa Ahmed
    Leqaa Ahmed 12 days ago

    We did it in Egypt 😊

  • mateos vargas
    mateos vargas 16 days ago

    You skyped with action Bronson to ask him how to pronounce shakshuka damn

  • Luke Brunner
    Luke Brunner 26 days ago

    i would love a vertical vege garden like that

  • Simon Ci
    Simon Ci 27 days ago +1

    Cooking starts at 1:50 , after 1 min skip to 5:55

  • Melvin Fernandes
    Melvin Fernandes 28 days ago

    Anyone else feel, Marie is cute!!?

  • Ben Hurdle
    Ben Hurdle Month ago

    You wanna stop crying... rinse your onions before slicing is all!

  • BlackHairVelvet
    BlackHairVelvet Month ago

    Une chakchouka au chorizo, un peu comme un couscous aux lardons, non ? Haha

  • Nikhil Gee
    Nikhil Gee Month ago

    Thanks Alex. I added one more ingredient and loved the result - Port Wine. Try that out and let us know what you think about it.

  • George W.
    George W. Month ago +1

    Now that was some quality internet motion picture entertainment

  • Andorrasrevenge
    Andorrasrevenge Month ago

    wassup with Omar the second on the wall?

  • BagofDreams
    BagofDreams Month ago

    My recipe is way better...
    Serves 4
    4 tbsp olive oil
    1 chopped onion
    4 garlic cloves chopped
    3 chopped peppers (I use 1 red and two yellow)
    1 thumb sized chorizo diced
    2 tins of Italian chopped tomatoes
    1 bay leaf
    1 tsp of cumin seeds
    1 tsp of sweet paprika
    1 tsp of turmeric
    1 tsp of chilli flakes
    1 heaped tsp of Harissa paste
    2 tbsp of Worcester sauce
    1 tbsp honey
    4 free range eggs
    Finger sized piece of feta
    Fresh parsley
    Fresh chilli 🌶
    Put oil in flying pan
    Fry onions until translucent
    Season salt and pepper
    Lower heat and add garlic
    Fry for few minutes before adding peppers
    When peppers begin to soften add chorizo and fry for 1 minutes
    Add tinned tomatoes and bay leaf and bring to a simmer
    Then add all spices and stare
    Add paste, Worcester sauce and honey
    Allow to simmer for 15 to 20 minutes
    Adjust seasoning and add more spice if needed
    Crack 4 eggs
    Flake over feta cheese and bakes in the oven for about 15 minutes or until egg white looks cooked
    To serve sprinkle over a few slices of chill and some chopped parsley

  • Victoria Myung
    Victoria Myung Month ago

    Love ♥️ Love !

  • Ricky Horwath
    Ricky Horwath Month ago

    I fell in love with this dish in NYC-- and then I fell in love with your channel... and then you read my mind! :D

  • Amal Saidi
    Amal Saidi Month ago

    Typically Tunisian dish!! The mixture of merguez harissa and olive oil and finally the non well cooked egg3👌👌👌 Tunisian shakshouka ❤️👌👌🙏

  • jessica kriger
    jessica kriger Month ago

    you are hilarious!

  • jessica kriger
    jessica kriger Month ago

    hahahaha 70% of the book is unseen....until you open the book hahahah.

  • PlayaSinNombre
    PlayaSinNombre Month ago

    You are not stupid, Alex. I used to work with a chef that would sing to the food as he cooked!

  • Alex Cox
    Alex Cox Month ago

    I love making this so much. Delicious.

  • Xenronnify
    Xenronnify Month ago

    You have doubts that he's a real chef? 2:10 just look at how fast he chops onions!!

  • Noah
    Noah Month ago

    3 rounded teaspoons is a tablespoon, you added like 2 tablespoons of harissa haha

  • antoine félix gagné

    Bon dieu Alex , porte un casque de vélo !!!!!!! et continue de faire des bons vidéos ;)

  • Anthony Bartley
    Anthony Bartley Month ago +1

    Love this recipe - Will be trying this for sure, your recipe seems to have much more flavour compared to other recipes I have seen recently

  • Chaouki Malek
    Chaouki Malek 2 months ago

    C'est la Methode Tunsienne ,essaye la avec les crevette et fruit de mere ....ajoute aussi du caraway

  • turkeytrac1
    turkeytrac1 2 months ago

    instead of the chilies paste, could one use Tabasco sauce?

  • Garrett Lees
    Garrett Lees 2 months ago

    Wow, his bike was still there when he got back. Amazing.

  • Joakim Hustad
    Joakim Hustad 2 months ago

    You are a very cool guy. Humoristic :)

  • Antonio
    Antonio 2 months ago

    I have to admit that your french is pretty good

  • scrambledegg81
    scrambledegg81 2 months ago

    2:12 YSAC might have an issue with your technique there.

  • TJ YYC Gaming
    TJ YYC Gaming 2 months ago

    You can make your own... It tastes about the same.
    Check. I appreciate your honesty and will devote time to figuring out how to make omelettes like you or something.

  • s.s
    s.s 2 months ago

    Alex! Love this recipe. but i should have you know, we never ever add meat to shakshuka!! this is the first time i’ve seen meat in shakshuka...but to each their own i guess. lol

  • delgadojmar
    delgadojmar 2 months ago

    Alex, please teach us how to make different recipes using celery root

  • rabit818
    rabit818 2 months ago

    Or good for breakfast if you have indigestion. I regretted cooking this and felt horrid all day at the office.

  • Why is the rum gone?
    Why is the rum gone? 2 months ago

    In Turkey we got a song about Shakshuka. Its like that ‘’Shakshukaaa shakshukaaaa shakshukaa shakadashukaa’’ Yeah it is autistic I know.

  • Silvester Becker
    Silvester Becker 3 months ago

    Hi Alex!
    Isn't there supposed to be a lot of cumin in the shakshuka? Or did I miss you adding it?

  • Spatler
    Spatler 3 months ago

    in some parts of tunisia we call it ''Aisha'' (roughly) fyi

  • TheMrVengeance
    TheMrVengeance 3 months ago

    _"This is a very seasonal dish, it's made for the summer!"_
    Well, guess I'll come back to this recipe next year then. Or move to Australia.

  • CanSpqr
    CanSpqr 3 months ago

    That's not what we call shakshuka in Turkey (written as "şakşuka" in Turkish) at all. In Turkey it's made with eggplant instead of meat (of any type). So I wonder if Arabs do it like this, and if so why the hell do we call a different dish with the same name?

  • Berna Donmezer O'Donovan

    Here comes a "Shaksuka" song, you'll defiantly remember how to pronounce after this. By the way, love your geekiness about food, enjoying your videos lot, many thanks...

  • Владимир Ковалёв

    I like make this with eggplants, as well as shakshuka

  • capn caveman
    capn caveman 3 months ago

    "four cloves of garlic" sounded a lot like "f*** loads of garlic" to me

  • Kane Danaher
    Kane Danaher 3 months ago

    We used to serve this with chargrilled merguez and zatar flatbread. Vewwy nice.

  • Stephano Giordano
    Stephano Giordano 3 months ago

    love the videos U R the french alton brown

  • 9697161
    9697161 3 months ago

    Minus the eggs - that’s my pasta sauce hahahaha

  • Doctor Pokemon
    Doctor Pokemon 3 months ago

    I'm from Israel

  • Brian Payne
    Brian Payne 3 months ago

    I just bought your book and I cannot wait to get it... Thanks for all your recipes and videos they are awesome keep them coming!!!

  • furdui alexandru
    furdui alexandru 3 months ago

    What should I have to do to earn that knife? :)Thx for doing those videos for us!

  • Jones LeFae
    Jones LeFae 3 months ago

    You are just the cutest! That dish makes me want to give up being vegan!

    • BlackHairVelvet
      BlackHairVelvet Month ago

      Jones LeFae actually, it’s most often eaten without meat. Maybe you can find a substitute for the egg !

  • Jannis Opel
    Jannis Opel 3 months ago

    That is not the Shakshuka I know. In Israel they serve about the same veggies but no sausage and a lot of egg. The art is to mix the white while keeping the yolk intact. Cook until the yolk is creamy inside.

  • František Zvěřina
    František Zvěřina 3 months ago

    I keep my onions in the fridge all the time and it still burns my eyes. Don't even bother... Looks like Hungarian lecsó

  • Yasin Abdallah
    Yasin Abdallah 3 months ago

    6:20 Did he say "four cloves of garlic" or "fuck loads of garlic"? 😂🤣

  • Ma Rie
    Ma Rie 3 months ago

    It would be great to have some sort of book regrouping companies like Sous les fraises. I think they give a lot of hope and they're not given enough spotlight.

  • ADecorated Burger
    ADecorated Burger 3 months ago

    6:19 "Fuck loads of garlic" heh

  • Asmaa Hamad
    Asmaa Hamad 3 months ago

    شسالفه ذي كلها عشان شكشوكة!

  • whomst'd've
    whomst'd've 3 months ago

    That rooftop is straight out of Final Fantasy 7.

  • Fady BS
    Fady BS 3 months ago

    it's Tunisian origin

  • Johan Swede
    Johan Swede 3 months ago

    With contact lenses chopping don't "cry".

  • David Swoboda
    David Swoboda 4 months ago


  • George Costarica
    George Costarica 4 months ago

    Zat is no shakshookah!

  • Yesim Balci
    Yesim Balci 4 months ago

    You have to try Turkish MeneMen with spicy green Peppers

  • Melissa Fayad
    Melissa Fayad 4 months ago

    I have made this before, without sausage, and with kale. Yums.

  • Oddish
    Oddish 4 months ago

    have some pride man! speak french to other french let the english speakers read the subtitle.

  • Avihai Melamed
    Avihai Melamed 4 months ago

    Hi Alex, you should do an episode about the things that don’t work in cooking and why, for instance: raw tomatoes emphasizing metallic taste in and canned tuna, or the off smell of egg wash on pastry, or unpleasant taste of water in pastry, or the taste of baking powder or yeast, etc..

  • noirettebeauty
    noirettebeauty 4 months ago

    I didnt know paris had hipsters, but i can git down to this:)

  • tni333
    tni333 4 months ago

    The easiest way to not cry during cutting onions is to exclusively breathe through your mouth!

  • JjsManahan
    JjsManahan 4 months ago

    advice from a beginner is not to cut the roots it makes you tear up

  • Lara May
    Lara May 4 months ago

    Are the majority of your cookbook recipes so simple??

  • Johnny Dasher
    Johnny Dasher 4 months ago

    Delicious, wish it was easier to figure out how to make it for one. I figured it out though, and it was fantastic!

  • Lightzy
    Lightzy 4 months ago

    Here where we actually eat this thing on a regular basis, you never see it on a plate. That's ridiculous.
    You're supposed to make it on a shallow pan, and serve the red-hot pan to the middle of the table. Also everything is cut finer, and you mix a bit of the egg-white into the sauce (while keeping the yellows undamaged, and semi-runny.

  • boukai gamer
    boukai gamer 4 months ago

    you forgot a white spot on your plate or did you :D

  • boukai gamer
    boukai gamer 4 months ago

    why didnt we have the cringy moment in the elevator ^^

  • randomvids779
    randomvids779 4 months ago

    Just made this, Fucking delicious. Would recommend

  • K. Sacki
    K. Sacki 5 months ago

    is that Action Bronson at 1:21?

  • mustafa al falahi
    mustafa al falahi 5 months ago

    shakshuka could be different from country to country or a family to a family
    the basic ingredients are tomato and onions and eggs and cheese and garlic and beef and spicy mini sausages and tomato paste for the cheese, we might use mozzarella or kashkaval and for the oil, we might use sunflower seed oil or corn oil
    personally my fav recipe you need to put about 4tbsp of oil in a pan and let to heat up and chop up 5 to 6 tomatoes into small squares put it into the pan and cover it for 6 to 10 min then season it with salt and pepper and cover it with cheese and wait until the cheese melt and do not put it in a plate because it would be messy and eat it with bread

  • Scott York
    Scott York 5 months ago

    Has Alton Brown heard of Alex yet?

  • Scott York
    Scott York 5 months ago

    I loved this as a breakfast

  • Zohar T
    Zohar T 5 months ago

    That is not Shakshuka! you eat it with bread, it is cooked and served in a cast iron bubbling (the best way ever) and​ no sausage. I grew up in Israel and no matter how you feel about Israel, anyone from the middle east will agree with me.

  • PeaceLoveAndRico
    PeaceLoveAndRico 5 months ago

    Do you think crumbled chorizo would work in this?

  • deadeye78
    deadeye78 5 months ago

    Did you say fuck loads of garlic?!

  • István
    István 5 months ago +1

    Be careful when mixing the eggs and the shakshuka, better use a separate pan if you're not that experienced. I managed to mix the egg with the sauce (not bad) instead. Otherwise great recipe, I used Piros Arany (Red Gold) in Hungary with olive oil and garlic instead of Harissa. Good match for a french baguette, in Hungary we call this Lecsó, aka ratatouille. With a little parmesan on top and chopped parsley it's amazing.

  • Dapper Wel
    Dapper Wel 5 months ago

    Alex, your videos are very nice to look at, i like your creativity and food!

  • Anthony Thomas
    Anthony Thomas 5 months ago

    6:20 did he say four cloves or fuck loads of garlic lol

  • DaBomJr
    DaBomJr 5 months ago

    She likes you, man!

  • brewdogg77
    brewdogg77 5 months ago

    Just ordered your cookbook. Can't wait. I'm a big fan.

  • Miss Otter
    Miss Otter 5 months ago

    Omg, I love shakshuka! My bro used to make it for me and my sisters when we were kids.

  • Ala Alhassani
    Ala Alhassani 5 months ago

    A shakshuka song for you Alex. Its a Turkish gipsy song.

  • An idiot in a racing car

    Foodsafe sharpie

  • Saw Bee Yee
    Saw Bee Yee 5 months ago

    Love to purchase your book. Will you sell it on

  • Schizosquirrel
    Schizosquirrel 5 months ago +1

    Hi Alex,
    I got your cookbook yesterday and tried making the shakshuka today. I've made the dish before, but adding chorizo is a stroke of genius. Insanely delicious. One thing though - mine ended up being quite watery, even though I let the sauce simmer for about 20 minutes with the lid on. Any idea what I could do differently next time?

    • J. Bugz
      J. Bugz 5 months ago

      Lid off all the way, be generous with the oil, & make sure it's not too watery before you add the eggs. Eat it from the pan, not a plate.

  • Paula Collins
    Paula Collins 5 months ago

    Hey Alex. Love your enthusiasm and style. Just made Shashuk (? Hmm). I didn't have tomato purée or hairs said paste but used tomatoe ketchup siracha and harissa powder. Loved it. Thank you and looking forward to trying more :)

  • Am Strad
    Am Strad 5 months ago

    would i add parmesan to that?