How to make Shakshuka w Ido Zarmi | Gizzi Erskine | Wild Dish
- 8 years ago
Chef Ido Zarmi shares his traditional Israeli shakshuka recipe with Gizzi on the beach in Galilee. Shakshuka is a delicious breakfast dish of eggs poached in a tomato sauce. Serve this dish with bread, perfect for mopping up the sauce.
Chicken Shawarma Salad http://bit.ly/1VVS9kB
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RECIPE
INGREDIENTS:
3 TBSP EXTRA VIRGIN OLIVE OIL
2 MEDIUM SIZE RED ONIONS (ABOUT 200G), HALVED AND FINELY SLICED
1 FINELY SLICED GREEN HOT CHILI
3 GARLIC CLOVE, PEELED, FINELY SLICED
8 RIPE TOMATOES, COARSELY CHOPPED, (OR 800G WHOLE, PEELED, HIGH QUALITY, CANNED TOMATOES)
2 TSP SEA SALT
1 TSP FRESHLY GROUND BLACK PEPPER
1 TSP GROUND CUMIN
1 TSP SWEET PAPRIKA
4 EGGS
½ CUP PARSLEY, LEAVES ONLY, CHOPPED
METHOD
HEAT AN IRON SKILLET OVER MEDIUM-HIGH HEAT, ADD THE OIL AND RED ONION, SEASON WITH SOME SALT, PEPPER, CUMIN & PAPRIKA, SWEAT THE ONIONS, MIXING FREQUENTLY, UNTIL THEY SOFTEN AND BECOME TRANSLUCENT.
ADD THE SLICED GARLIC AND THE CHILI, MIX WELL AND COOK FOR A MINUTE OR TWO MORE, UNTIL YOU CAN SMELL THE AROMA FROM THE GARLIC.
ADD THE TOMATOES TO THE SKILLET, SEASON WITH THE REST OF THE SPICES, MIX WELL, BRING TO A STRONG SIMMER, LOWER THE HEAT AND COOK, STIRRING FREQUENTLY FOR ABOUT 45 MINUTES, UNTIL THE TOMATOES BECOME SWEET, AND ALL FLAVORS COMBINE WELL TOGETHER.
TASTE AND SEASON MORE IF NECESSARY, TURN THE HEAT OFF (AT THIS POINT, EITHER CHILL AND STORE REFRIGERATED, OR USE IMMEDIATELY.)
TO FINISH AND SERVE THE SHAKSHUKA: MAKE LITTLE “HOLES” IN THE HOT TOMATO COOKING LIQUID AND BREAK AN EGG INTO EACH HOLE, SEASON THE EGG WITH SALT & PEPPER, POACH THE EGGS IN THE TOMATO SAUCE, IN SLOW SIMMER FOR ABOUT 8 MINUTES.
GARNISH THE SHAKSHUKA WITH CHOPPED PARSLEY, SERVE IMMEDIATELY.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Follow Ido:
https://www.instagram.com/idozarmichef/
https://www.facebook.com/Ido-Zarmi-Chef-1693030660955480/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
Chicken Shawarma Salad http://bit.ly/1VVS9kB
SUBSCRIBE http://bit.ly/SubWildDish
RECIPE
INGREDIENTS:
3 TBSP EXTRA VIRGIN OLIVE OIL
2 MEDIUM SIZE RED ONIONS (ABOUT 200G), HALVED AND FINELY SLICED
1 FINELY SLICED GREEN HOT CHILI
3 GARLIC CLOVE, PEELED, FINELY SLICED
8 RIPE TOMATOES, COARSELY CHOPPED, (OR 800G WHOLE, PEELED, HIGH QUALITY, CANNED TOMATOES)
2 TSP SEA SALT
1 TSP FRESHLY GROUND BLACK PEPPER
1 TSP GROUND CUMIN
1 TSP SWEET PAPRIKA
4 EGGS
½ CUP PARSLEY, LEAVES ONLY, CHOPPED
METHOD
HEAT AN IRON SKILLET OVER MEDIUM-HIGH HEAT, ADD THE OIL AND RED ONION, SEASON WITH SOME SALT, PEPPER, CUMIN & PAPRIKA, SWEAT THE ONIONS, MIXING FREQUENTLY, UNTIL THEY SOFTEN AND BECOME TRANSLUCENT.
ADD THE SLICED GARLIC AND THE CHILI, MIX WELL AND COOK FOR A MINUTE OR TWO MORE, UNTIL YOU CAN SMELL THE AROMA FROM THE GARLIC.
ADD THE TOMATOES TO THE SKILLET, SEASON WITH THE REST OF THE SPICES, MIX WELL, BRING TO A STRONG SIMMER, LOWER THE HEAT AND COOK, STIRRING FREQUENTLY FOR ABOUT 45 MINUTES, UNTIL THE TOMATOES BECOME SWEET, AND ALL FLAVORS COMBINE WELL TOGETHER.
TASTE AND SEASON MORE IF NECESSARY, TURN THE HEAT OFF (AT THIS POINT, EITHER CHILL AND STORE REFRIGERATED, OR USE IMMEDIATELY.)
TO FINISH AND SERVE THE SHAKSHUKA: MAKE LITTLE “HOLES” IN THE HOT TOMATO COOKING LIQUID AND BREAK AN EGG INTO EACH HOLE, SEASON THE EGG WITH SALT & PEPPER, POACH THE EGGS IN THE TOMATO SAUCE, IN SLOW SIMMER FOR ABOUT 8 MINUTES.
GARNISH THE SHAKSHUKA WITH CHOPPED PARSLEY, SERVE IMMEDIATELY.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
http://facebook.com/wilddish
http://twitter.com/wilddish
http://instagram.com/wilddish
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Follow Ido:
https://www.instagram.com/idozarmichef/
https://www.facebook.com/Ido-Zarmi-Chef-1693030660955480/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.