Test cook Keith Dresser makes Julia a showstopping Shakshuka.
Get the recipe for Shakshuka:
Buy our winning blender:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
40 Comments
Leave a Reply
You must be logged in to post a comment.
Looks delish! I'll definitely try this recipe. Thank you!
Made this. It's very delicious! Overdid the eggs a bit but next time I'll monitor it more closely.
I learned about this dish from a physician from Tunisia I worked with in the ER. It was flaming hot and amazing! There was a Doc who used to come by and raid our lunches uninvited. One day Dr. Bourawi brought his beautiful dish and the guy helped himself. Then we came to eat and there he was. Abashed, ashamed and unable to stop eating because we caught him. Needless to say, he never stole our lunches again! Mind, this was 50 years ago. Docs are much kinder now!
Thank you for the beautiful demonstration.
Hate that they didn't add ONE FRESH TOMATO!!! 😒 TOO much red pepper 🌶 and NOT enough tomato. The sauce is meant to have a robust tomatoe flavor whilst stewing/reducing them.
No salt or pepper to the eggs???
This recipe is a farce! Not true to the dish
all i can see on the screen is white people wtf "America's Test Kitchen" but only white people hhhhhhhhh
I can't BELIVE! they let Keith of all people make this instead of Elle… it's a African dish for christ sakes…
The name is n
North African BUT the dish has different names throughout the middle east Turkey, Iran etc
While this is a lovely recipe, I really like the simplest form, diced tomatoes, onions, garlic and seasonings. One of my favorite dishes of all time, I favor the chunky sauce. I've even tried poaching the eggs first to a very soft stage, and then adding them to the pan of tomato sauce to cook for a further minute or two. When I was in Costa Rica, a little cafe across the street served this for breakfast every day, and that's where I fell in love with it. They served it with a scoop of hummus. Gingi, the young Israeli man who cooked the dish every day, gave me his personal recipe!
What about diced onion?
This looks like a new staple!
As I am not able to eat eggs, can you use the sauce with something else?
Love the instructional style – do not like the use of a blender – suace should not be so smooth – in my opionion.
It's not kosher, but I often use salsa.
Perfect timing this recipe. I just defrosted my last container of last seasons garden tomatoes and I recently purchased roasted red peppers at Costco but not know exactly what I was going to do with them. When I saw your YouTube I knew exactly what I was going to do. I made it for lunch today and what a wonderful recipe. I followed your recipe exactly except for the pita bread part since I’m Keto but it didn’t depart from the result. It was excellent I even had the awesome egg break! I have enough sauce to store in containers for future meals since I only make 2 eggs at a time. Thank you for these simple yet amazing moments in life. 🧄🍅🌶
I can watch Keith cook anything….preferably shirtless.
I don't understand why the diced capsicums/bell peppers were added later to the pureed sauce, when it was blended to help the eggs cook evenly. Bit confused. Still a great, informative demo.
Is this a repeat🤔
Greek Shakshuka with a spinach base is the best.
I found it over rated, It's tomato sauce and eggs. Made it many times and not impressed.
This recipe is a different method of preparation with different ingredients so I will give it another try.
Sorry… this a WAAAY too fussy way to make Shakshuka. On the kibbutz, we made it over a primus at "10'oclock meal". No blender, no PITA in the sauce… you add the eggs, cook 10-15 minutes… done. And let's not talk about American Pita… :(.
I will tell my friends from Tunis they have been making it the wrong way all along! 😉
You ruined it with the olives
My OCD was raging when he sliced the garlic lengthwise
Again, this is about the valuable tips, e.g. pulling some sauce up over the whites, and blending the sauce ingredients. I don’t find a “recipe” necessary for a dish like this – it’s more about technique. Easy to make it your own unique flavor profile. Thanks. And YUM!
I wish I could enjoy this but I can't eat the peppers.
Omg. You butchered a great dish
Great tips. My earlier attempt was good, but these tips should up my game. Thanks.
Hello!
A lot of reruns lately.
Ever since I found out about shakshuka, every time I start making huevos rancheros, it turns into shakshuka in the pan. Both good.
Looks awesome but…Got to scrape down the sides so the sauce doesn't dry out on the sides
I've never heard of this recipe. I'd love to try it, but I'd need to go for an a little more done.
Way to take a simple dish and make it complicated for no real added benefit. I've never had a problem getting my eggs to cook evenly in this dish with just a little maintenance. No need to use a blender or puree a pita. Shakes my confidence in the usefulness of this channel. This is like one of those "life hacks" that is actually way more complicated than doing the thing correctly.
Can't wait to try this recipe! It's full of ingredients I already love. If the sauce is made ahead, it's quick to make a weeknight dinner for 1 or 2 people, using part of the sauce.
I swear this video had been uploaded months ago
Did he say 'agar'?
Can you use parsley instead of cilantro (don't like cilantro)? Or do you have another recommendation!
To ensure the eggs all cook the same amount of time, break them all into a drinking glass, then pour them into the divots, lifting up the glass after each egg drop. Only one egg will fall out at a time. Otherwise, if you break the eggs one at a time, by the time you get to the 8th egg, the first egg has been cooking in the heated sauce for a long time.
Looking good😋
…or make menemen where the egg and cheeses can be folded into the sauce based on your taste, there's less of a convection issue, and you can keep your textures. 😉
And no the measurements are not in metric. Because they don't need to be.