Shakshuka ! A Recipe From My Cookbook...


Comments • 892

  • turkeytrac1
    turkeytrac1 2 days ago

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

  • Garrett Lees
    Garrett Lees 6 days ago

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

  • Joakim Hustad
    Joakim Hustad 8 days ago

    You are a very cool guy. Humoristic :)

  • Antonio
    Antonio 8 days ago

    I have to admit that your french is pretty good

  • scrambledegg81
    scrambledegg81 8 days ago

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

  • TJ YYC Gaming
    TJ YYC Gaming 8 days 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 9 days 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 9 days ago

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

  • rabit818
    rabit818 12 days 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? 17 days 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 24 days 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 26 days ago

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

  • TheMrVengeance
    TheMrVengeance Month 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 Month 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 Month ago

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

  • Kane Danaher
    Kane Danaher Month ago

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

  • Stephano Giordano
    Stephano Giordano Month ago

    love the videos U R the french alton brown

  • 9697161
    9697161 Month ago

    Minus the eggs - that’s my pasta sauce hahahaha

  • Doctor Pokemon
    Doctor Pokemon Month ago

    I'm from Israel

  • Brian Payne
    Brian Payne Month 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 Month ago

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

  • Jones LeFae
    Jones LeFae Month ago

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

  • Jannis Opel
    Jannis Opel Month 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

    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 Month ago

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

  • Ma Rie
    Ma Rie Month 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 Month ago

    6:19 "Fuck loads of garlic" heh

  • Asmaa Hamad
    Asmaa Hamad Month ago

    شسالفه ذي كلها عشان شكشوكة!

  • whomst'd've
    whomst'd've Month ago

    That rooftop is straight out of Final Fantasy 7.

  • Fady BS
    Fady BS Month ago

    it's Tunisian origin

  • Johan Swede
    Johan Swede Month ago

    With contact lenses chopping don't "cry".

  • David Swoboda
    David Swoboda Month ago


  • George Costarica
    George Costarica 2 months ago

    Zat is no shakshookah!

  • Yesim Balci
    Yesim Balci 2 months ago

    You have to try Turkish MeneMen with spicy green Peppers

  • Melissa Fayad
    Melissa Fayad 2 months ago

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

  • Oddish
    Oddish 2 months ago

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

  • Avihai Melamed
    Avihai Melamed 2 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 2 months ago

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

  • tni333
    tni333 2 months ago

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

  • JjsManahan
    JjsManahan 2 months ago

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

  • Lara May
    Lara May 2 months ago

    Are the majority of your cookbook recipes so simple??

  • Johnny Dasher
    Johnny Dasher 2 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!

  • Aviram Gottfried
    Aviram Gottfried 2 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 2 months ago

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

  • boukai gamer
    boukai gamer 2 months ago

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

  • randomvids779
    randomvids779 2 months ago

    Just made this, Fucking delicious. Would recommend

  • K. Sacki
    K. Sacki 2 months ago

    is that Action Bronson at 1:21?

  • mustafa al falahi
    mustafa al falahi 2 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 2 months ago

    Has Alton Brown heard of Alex yet?

  • Scott York
    Scott York 2 months ago

    I loved this as a breakfast

  • Zohar T
    Zohar T 2 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 2 months ago

    Do you think crumbled chorizo would work in this?

  • deadeye78
    deadeye78 3 months ago

    Did you say fuck loads of garlic?!

  • István
    István 3 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 3 months ago

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

  • Anthony Thomas
    Anthony Thomas 3 months ago

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

  • DaBomJr
    DaBomJr 3 months ago

    She likes you, man!

  • brewdogg77
    brewdogg77 3 months ago

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

  • Miss Otter
    Miss Otter 3 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 3 months ago

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

  • An idiot in a racing car

    Foodsafe sharpie

  • Paul Verhagen
    Paul Verhagen 3 months ago

    Unbearable forced french accent

  • Saw Bee Yee
    Saw Bee Yee 3 months ago

    Love to purchase your book. Will you sell it on

  • Schizosquirrel
    Schizosquirrel 3 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 3 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 3 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 3 months ago

    would i add parmesan to that?

  • Jake O'fiach
    Jake O'fiach 3 months ago

    Why do you not have a velosolex alex

  • Louise
    Louise 3 months ago

    Shakshuka looks like a versatile recipe, it may go well with rice, couscous and pasta. I should make this one day, I have home made harisa in my fridge.

  • Matthew Alpert
    Matthew Alpert 3 months ago

    This looks sooooooo Amazing!!!

  • Simon J Berger
    Simon J Berger 3 months ago

    I have to mention, I made this last night, and I've been getting cold sweats all day just from remembering the pleasure of eating it - and still I messed up the proportions and had to use sambal oelek instead of harissa. Going to make it again tomorrow. Thanks, Alex!

  • Mayuri Shrivastava
    Mayuri Shrivastava 3 months ago

    Congratulations dude on your book.. You are genius..
    Hey a request please give us a complete vegetarian book as well..

  • Pei Lin
    Pei Lin 3 months ago

    The vegetables are beautiful 🍅😍😍😍

  • Anson Mansfield
    Anson Mansfield 3 months ago

    Very different from the shakshuka I usually make, I'll have to try this version. Mine has much less sauce, three times as many eggs, and lots of turmeric, paprika, brown sugar, and spinach.

  • Jeenius IAMa
    Jeenius IAMa 3 months ago

    What do you think of people that tell you that you would not be crying cutting onions if your knife was sharp? I heard that one recently and I am not sure what I should think of it

  • WayToFluency
    WayToFluency 3 months ago

    I love it how every review on your book on amazon is 5 stars and when you check out those people they have maximum a total of 2 reviews. what a coincidence.

  • Emily Cedeno
    Emily Cedeno 3 months ago

    You're an amazing chef, and charming woman! Merci!

  • SaintDre7
    SaintDre7 3 months ago

    why arent you wearing a helmet my friend

  • Domnic Zazo
    Domnic Zazo 3 months ago +1

    ي عمري انا والشكشوكة 😋 u did good mr french guy

  • Adam Menard
    Adam Menard 3 months ago

    The onions make you cry because your knife is dull and it presses the onion spraying the oils which release gasses. I can do a stack of onions without a tear. Sharp knife, good life lol

  • Ahmad El Sherbini
    Ahmad El Sherbini 3 months ago

    ايوا بقى يا عم أليكس :D
    اديلوا فشخ
    I'm searching for another like button other than the one I've already clicked it :D
    Way to go, Alex... Lovely as usual :)

  • P
    P 3 months ago

    what type of chili for the harissa paste?

  • Martin Štěpančík
    Martin Štěpančík 3 months ago

    I thought the "merci" emoji Is two people "highfive"ing

  • Huda
    Huda 3 months ago

    Oh My GOD!!! you are SUPER, I don't believe there is anyone can watch you and feel sad, you made me laugh, I needed that soooooooooo much. And I am definitely going to cook that Shakshuka and I am definitely buying your book...Salut et MERCI!

  • 224rebels
    224rebels 3 months ago

    Just bought your book yesterday and it'll be here tomorrow! Can't wait to try out some recipes!

  • CJ 14
    CJ 14 3 months ago

    Favorite breakfast in Saudi Arabia Shakshouka😍🍳

  • turbotonic27
    turbotonic27 3 months ago

    if you pace at 0:57 you can read the article

  • tom finn
    tom finn 3 months ago

    This is a favourite dish of mine that I like to make it home, but it’s better to separate the eggs from the yolks so the whites cook and kirtle but the yolks stay running

  • jonnyman
    jonnyman 3 months ago

    Hey, I'm a chef and I wanted to create a TVclip channel about becoming a chef and working in the industry, do you have any tips?

  • Moataz Jemni
    Moataz Jemni 3 months ago

    i love you man :D

  • TopazDarkBlue ,
    TopazDarkBlue , 3 months ago

    The prayer emoji is actually a high five emoji. Google it. Imagine how many times you high-fived over someone's death....

  • Lorenzo Alcamisi
    Lorenzo Alcamisi 3 months ago

    Honestly I don't understand how someone can dislike your videos, seriously.

  • Kitty Love
    Kitty Love 3 months ago

    The book just arrived today and it looks great. Can't wait for weekend when I have time to tryout the first things. Thankyou!

  • Jack Yarrows
    Jack Yarrows 3 months ago

    getting the book right away tbh

  • Mohamed Medhat SALEM
    Mohamed Medhat SALEM 3 months ago

    Salut Alex. For merguez shakshuka you should drain the initial oil from the merguez since it's too fatty and basically leaves a burned fat taste. As for the spices there is plenty left in the merguez itself. Also tomato paste could use a little go before adding pepper

  • bobbyspity
    bobbyspity 3 months ago

    Book arrived today ! Very impressed

  • alekto1
    alekto1 3 months ago

    best way to not cry while cutting onions is not to get emotionally attached to them when you cut!

  • Amano Yuuji
    Amano Yuuji 3 months ago


  • Der Mozart
    Der Mozart 3 months ago

    got your book in the mail today. unfortunately i am in the hospital (broken collarbone). But my wife brought me your book and so I have at least something good to read!