Shakshuka ! A Recipe From My Cookbook...

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  • Published on Aug 25, 2018
  • Spicy sausages, eggs, tomatoes, chili peppers, and onions. Pre-order my cookbook here : smarturl.it/FrenchGuyCooking (early bird price)
    Support my work on : www.patreon.com/frenchguycooking
    Get my posters and t-shirts : www.dftba.com/frenchguycooking
    Sous les Fraises (rooftop garden) : www.souslesfraises.com/
    Submit subtitles here : tvclip.biz/user/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
    Music by Epidemic sound : goo.gl/NzwgrZ
    My other social accounts :
    facebook.com/frenchguycooking
    instagram.com/frenchguycooking
    twitter.com/frenchguycookin
    Salut,
    Alex
  • Howto & StyleHowto & Style

Comments • 930

  • cadcamandy1
    cadcamandy1 Day ago

    Alex , you remind me, in a way, of Heston Blumenthal - your style of presenting food and ingredients has a degree of “science” to it ... Heston seems more arrogant and smug about it, whereas you make it seem more approachable and friendly. You deserve every success.
    Bravo, Alex.

  • Eric Neiman
    Eric Neiman 11 days ago

    Yeah, I like Marie's workspace better, too.
    Onion hack: Light a candle next to the chopping block. The flame will burn off (most of) the vapors from the onion before they reach your eyes

  • Michelle Gompers
    Michelle Gompers 12 days ago

    You are a cookie genie😋

  • yasmine zribi
    yasmine zribi 19 days ago

    About harissa you need to steam the peppers before

  • Jack Jean
    Jack Jean 22 days ago

    Props to the wire poster at 2:18

  • Paulina Malina
    Paulina Malina 24 days ago

    I made it today, but vegan. I ate it with potatoes on the side. Really recommend making it, so simple yet so delicious

  • Blank Face
    Blank Face Month ago

    I did a double/triple/quadruple take when I saw your wall paper. I literally have The Wire on my second monitor playing right now. I thought my mind was fucking with me looool.

  • JoziGirl
    JoziGirl Month ago

    Thank you for this video. I made this tonight but didn't have spicy sausages so I used smoked lardons instead. Added lots of chilli powder and paprika. It came out beautifully. Also thank you for the onion tip - I will try it later this week as I suffer tremendously when I chop onions.

  • ironicallynice
    ironicallynice Month ago

    Not afraid of botulism

  • Garth
    Garth Month ago

    She was Americanised..I bet she would say oreg-gan-no mmmm..Anyway what the hell why was there meat in this c'est de la merde honestly don't mess with a dish or you mess with me

  • agata darosa
    agata darosa Month ago

    soce pan

  • Jenna Charleston
    Jenna Charleston Month ago

    I have a variation of Shakshuka I do with a South African twist. Use Boerewors (South African Farm Sousage) instead. Though my base recipe uses a lot of cumin in it as well.

  • Sam Bloch
    Sam Bloch Month ago

    Israeli inspired video with the growth of the vegetables on the roof (invented in Israel) and the beautiful shakshukaaaaaa

  • Lukas Müller
    Lukas Müller 2 months ago

    Made it for my family today. added a few tweaks like roasing the pepper in the oven and made some bread to eat with it. all in all once again a nice video and recipe from you. merci

  • Erin Wozniak
    Erin Wozniak 2 months ago

    I DONT LIKE BELL PEPPER

  • Kay B83
    Kay B83 2 months ago

    Also if you use chorizo, don't add oil (usually with most sausages)

  • Mara A
    Mara A 2 months ago

    Did you notice the beehives there?

  • C S
    C S 2 months ago +2

    She kinda sucked as a person but you stayed classy and got to make your vid! Well done Alex!

  • The Pet Channel
    The Pet Channel 2 months ago +1

    You didn't mention that it is a North African dish and Tunisian more precisely :)

  • 42kami kun
    42kami kun 2 months ago

    Omg Alex, your videos are so enjoyable, as much as they are educational. Thank you for your work =)

  • buttieboy666
    buttieboy666 2 months ago

    I love food science chefs! Ones that post on you tube anyway!

  • Alberto Zaffonato
    Alberto Zaffonato 2 months ago

    Literally, never made something sto stupid but so good.

  • Il nuovo Cambiamento
    Il nuovo Cambiamento 2 months ago

    Ma come parla questo idiota!

  • Floris Fiedeldij Dop
    Floris Fiedeldij Dop 2 months ago

    What I like of your videos is that you have a tiny taste of vlogging too, you don't just stop recording and go to a grocery store and get some basic ingredients. You go to a special place to give them a shoutout, explain the situation, take us on that ride, and make it part of the video. that's value right there. Great to watch, loving it. merci!

  • Eros Hermes
    Eros Hermes 2 months ago

    Great Arab food

  • John Adams
    John Adams 2 months ago

    I need to get your book so bad. I respect your videos as gospel when it comes to the kitchen.

  • mary Anneةججحك
    mary Anneةججحك 2 months ago

    I'm really having fun watching your videos, it's awesome! Thanks for sharing your recipes, skills and jokes. You cheer me up, more power to you Alex!

  • rexochroy2
    rexochroy2 2 months ago

    Sharp knife will solve the union problem ,,, very sharp

  • Taoufik Idrissi
    Taoufik Idrissi 2 months ago

    it looks nothing like the real deal

  • TheCrimsonCardinal
    TheCrimsonCardinal 3 months ago

    6:20 im cooking bout f*ckloads of garlic

  • MadMaxx :D
    MadMaxx :D 3 months ago +2

    please buy a helmet

  • Gabi W
    Gabi W 3 months ago

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

  • daarkus1
    daarkus1 3 months 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 3 months 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 3 months ago

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

  • Semi Bergström
    Semi Bergström 3 months ago +1

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

  • Semi Bergström
    Semi Bergström 3 months ago

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

  • Semi Bergström
    Semi Bergström 3 months ago

    No shout out to the tunisian cusin?

  • Leqaa Ahmed
    Leqaa Ahmed 3 months ago

    We did it in Egypt 😊

  • mateos vargas
    mateos vargas 3 months ago

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

  • Luke Brunner
    Luke Brunner 3 months ago

    i would love a vertical vege garden like that

  • Simon Ci
    Simon Ci 4 months ago +4

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

  • Melvin Fernandes
    Melvin Fernandes 4 months ago

    Anyone else feel, Marie is cute!!?

  • Ben Hurdle
    Ben Hurdle 4 months ago

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

  • BlackHairVelvet
    BlackHairVelvet 4 months ago

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

  • Nikhil Gee
    Nikhil Gee 4 months 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. 4 months ago +1

    Now that was some quality internet motion picture entertainment

  • Andorrasrevenge
    Andorrasrevenge 4 months ago

    wassup with Omar the second on the wall?

  • BagofDreams
    BagofDreams 4 months 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 4 months ago

    Love ♥️ Love !

  • Ricky Horwath
    Ricky Horwath 4 months 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 4 months 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 4 months ago

    you are hilarious!

  • jessica kriger
    jessica kriger 4 months ago

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

  • PlayaSinNombre
    PlayaSinNombre 4 months 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 4 months ago

    I love making this so much. Delicious.

  • Xenronnify
    Xenronnify 4 months ago

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

  • Noah
    Noah 4 months ago

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

  • antoine félix gagné
    antoine félix gagné 4 months ago

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

  • Anthony Bartley
    Anthony Bartley 4 months 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 5 months ago

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

  • turkeytrac1
    turkeytrac1 5 months ago

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

  • Garrett Lees
    Garrett Lees 5 months ago

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

  • Joakim Hustad
    Joakim Hustad 5 months ago

    You are a very cool guy. Humoristic :)

  • Antonio
    Antonio 5 months ago

    I have to admit that your french is pretty good

  • scrambledegg81
    scrambledegg81 5 months ago

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

  • TJ YYC Gaming
    TJ YYC Gaming 5 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 5 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 5 months ago

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

  • rabit818
    rabit818 5 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? 5 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 6 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 6 months ago

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

  • TheMrVengeance
    TheMrVengeance 6 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 6 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...
    tvclip.biz/video/p5HzDq7_so0/video.html

  • Владимир Ковалёв

    I like make this with eggplants, as well as shakshuka

  • capn caveman
    capn caveman 6 months ago

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

  • Kane Danaher
    Kane Danaher 6 months ago

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

  • Stephano Giordano
    Stephano Giordano 6 months ago

    love the videos U R the french alton brown

  • 9697161
    9697161 6 months ago

    Minus the eggs - that’s my pasta sauce hahahaha

  • noam yamin
    noam yamin 6 months ago

    I'm from Israel

  • Brian Payne
    Brian Payne 6 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 6 months ago

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

  • Jones LeFae
    Jones LeFae 6 months ago

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

    • BlackHairVelvet
      BlackHairVelvet 4 months ago

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

  • Jannis Opel
    Jannis Opel 6 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 6 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 6 months ago

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

  • Ma Rie
    Ma Rie 6 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 6 months ago

    6:19 "Fuck loads of garlic" heh

  • Asmaa Hamad
    Asmaa Hamad 6 months ago

    شسالفه ذي كلها عشان شكشوكة!

  • whomst'd've
    whomst'd've 7 months ago

    That rooftop is straight out of Final Fantasy 7.

  • Fady BS
    Fady BS 7 months ago

    it's Tunisian origin

  • Johan Swede
    Johan Swede 7 months ago

    With contact lenses chopping onions...you don't "cry".

  • David Swoboda
    David Swoboda 7 months ago

    yum

  • George Costarica
    George Costarica 7 months ago

    Zat is no shakshookah!

  • Ysm B
    Ysm B 7 months ago

    You have to try Turkish MeneMen with spicy green Peppers

  • Melissa Fayad
    Melissa Fayad 7 months ago

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

  • ꧂Oddish꧂
    ꧂Oddish꧂ 7 months ago

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

  • Avihai Melamed
    Avihai Melamed 7 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..