Post: #26

Just made it. Delicious. Didn't have all the ingredients still turned out nice.

Only problem is the yolk inside cooked, I wish I could have managed to keep it the yolk runny but the white cooked.

I baked some italian sausage at the same time.

Threw some feta cheese with it in a bowl.

Pretty awesome.

If anyone uses aluminum foil be careful when you uncover it, a lot of hot steam.

Post: #27

I make this recipe California-style with a sliced avocado on top.

Post: #28

(05-15-2015 01:44 PM)samsamsam Wrote:  Just made it. Delicious. Didn't have all the ingredients still turned out nice.

Only problem is the yolk inside cooked, I wish I could have managed to keep it the yolk runny but the white cooked.

I baked some italian sausage at the same time.

Threw some feta cheese with it in a bowl.

Pretty awesome.

If anyone uses aluminum foil be careful when you uncover it, a lot of hot steam.

I cook it exactly the way you want it to turn out. Here is what I do, throw in your veggies after the pan is smoking hot and you added your olive oil. Cook the veggies till tender and then make some room between the veggies like a "well" and then crack in your eggs and reduce the heat to medium and cook till the egg white is cooked then take it off the heat. You will have a tasty runny yolk on the inside.

Post: #29

Glad you guys like the recipe. I can't imagine losing weight without eating shakshuka a few times a week. Such a filling meal.

Going to take some cues from this thread and add goat cheese and shredded chicken to my recipe later.

Post: #30

If ya'll are concerned about the acidity and cast iron, consider buying an enamel coated model. I prefer Lodge, but the Tramontina comes with a lid. I use a Lodge 7.5 quart enameled pot, and swear by it. Easier to clean, nothing sticks to it, and you still get the heat retention.



   

http://www.amazon.com/Tramontina-Enamele...+cast+iron

I like the ideas other have posted about using Italian sausage or shredded chicken. The recipe I posted had too much 'room' between the maters and the eggs. Some meat may just do the trick.

Post: #31

I love shakshuka. I just made this the other day for a sort of brunch. Once I made it the proper way, but it took a ridiculous amount of time. When I made it the other day, I just heated up tomato sauce in a pot and dumped in the eggs. That is the most basic formula and takes like 5 minutes. I also put on cheese. It was delicious, and from that you can expand to garnishes and hot sauce or cayenne would be great. I recommend trying the full recipe a few times, but if you are in a jam, the easy method works very well.

Post: #32

I made it again, this time with Italian sausage and a serrano pepper. Italian sausage overpowers the other flavors though, at least in the cheap mass market italian sausage I got. You want a more subtle sausage flavor.

It's a great dish, and more importantly, you can flavor it any way you like. The critical parts are the onion, garlic, tomato and eggs, and probably the bell pepper. Beyond that, you can just pick your favored cuisine and use the appropriate spices and garnishes.

E.g., for Mexican: chorizo sausage, serrano/jalapeno/smoked chipotle pepper, cilantro, queso, maybe even some shrimp. Maybe lard or butter instead of olive oil.

You could do cajun, Greek, even Asian (ginger, soy, seafood) etc

Post: #33

I am thinkng of making a bunch of it and just refrigerate it. Then I can just pull some out and throw it in with chicken or sausage. Or cook a couple of eggs and the put it on top. It truly is a nice dish and allows for some flexibility to be eaten with a lot of different meats, etc.

And if I read through it right. The calories are not much at all. Definitely appreciate it being brought to my attention. Thanks.

Post: #34

Do the eggs have to be sunny side up? I like them scrambled better.

Post: #35

Eggs are up to you, but I always recommend trying a dish as originally conceived, and then modifying it on later iterations.

In this dish you don't eat the eggs so much as you eat a stew with pieces of egg in it.

Post: #36

(05-17-2015 04:48 PM)kbell Wrote:  Do the eggs have to be sunny side up? I like them scrambled better.

I never had eggs poached before (the method used in this recipe). I too preferred scrambled. Shakshuka has changed my mind on the subject.

Post: #37

Today I got the egss right. Well good enough, just paid better attention to it. White to the point where you can still see the yolk but the continued heat after taking it off the burner cooked it but left it yolky.

Also, I didn't want to hoever over the dish for 30 minutes. I was working with Ali' recipe and it has some steps.

I just chopped up the veggies, put the onions in the pan with oil and microwaved the others to soften.

Then just threw it all together including the tomatoes and then left it alone for a few minutes.

At the same time I started, I started baking italian sausage. I like the taste, I don't cook it together, I plate it together at the end.

But saved a lot more time today prepping and cooking it.

Post: #38

I made this twice this weekend. Definitely a good dish to add to the repertoire. I found that finishing the eggs in the oven for a few minutes was a good idea.

Post: #39

I enjoyed preparing this one and trying it out.

Just to give some balance - I actually didn't find this filling, no matter how much I ate. It's like when the dish you eat is too light and healthy, and your body still wants a small amount of greasy food to feel sated.

First timers to this recipe might want to use one of the variants with meat included, or have some meat to serve on the side if you feel like it.

Post: #40

"Just to give some balance - I actually didn't find this filling, no matter how much I ate."

It has a lot of fiber and liquid in it, but as far as calories, it's a fraction of a man size meal (1,000+ calories) at about 600-700 calories (egg + oil), and some sugar from the tomatows. You'll want to add 1/4 -1/2 lb+ of meat/cheese to round things out, plus a starch.

Post: #41

That is a beautiful cast iron skillet you have. Nice to see you appreciate good iron-ware.

So few shops sell them, everyone fags out and buys some Teflon rubbish because they can't handle the weight.

Post: #42

I made it but overcooked the eggs. I was also a bit confused if you were supposed to lower the temps when covering (which is normal at a simmer). She says let it simmer at medium heat when cooking the tomatoes. I think of medium heat and simmer as two different temperatures.

Post: #43

^^^ I keep the heat at medium the entire way through. Haven't overcooked the eggs yet (green?) but I like them pretty well cooked. Also like to make sure all the sauce reduces and maybe even a little black on the bottom of the vegetables.

(05-18-2015 12:49 PM)Tigre Wrote:  I enjoyed preparing this one and trying it out.

Just to give some balance - I actually didn't find this filling, no matter how much I ate. It's like when the dish you eat is too light and healthy, and your body still wants a small amount of greasy food to feel sated.

First timers to this recipe might want to use one of the variants with meat included, or have some meat to serve on the side if you feel like it.

Forgot to mention a couple of things.

I use an entire big-ass white onion. Not the 1/2 onion she says to use. I also use two bell peppers instead of one. As a guy used to eating 1,000+ calorie meals with intermittent fasting, I find a big skillet almost overflowing with shakshuka vegetables and eggs to be very filling. I guess your mileage may vary.

One time for a date, the girl I was with cooked it with another skillet full of fresh green beans seared in butter with lots of salt and pepper and middle eastern bread. Lager and protein cheesecake for dessert. http://forum.bodybuilding.com/showthread...361&page=1

(05-17-2015 03:51 PM)samsamsam Wrote:  I am thinkng of making a bunch of it and just refrigerate it. Then I can just pull some out and throw it in with chicken or sausage. Or cook a couple of eggs and the put it on top. It truly is a nice dish and allows for some flexibility to be eaten with a lot of different meats, etc.

And if I read through it right. The calories are not much at all. Definitely appreciate it being brought to my attention. Thanks.

You're welcome. The low calorie count per volume is what I love most about it. You could eat two giant skilletfuls of this every day and not break 1,000 calories.

Post: #44

(05-18-2015 05:45 PM)Surreyman Wrote:  That is a beautiful cast iron skillet you have. Nice to see you appreciate good iron-ware.

So few shops sell them, everyone fags out and buys some Teflon rubbish because they can't handle the weight.

That's not the OP's, that's the link's. I noticed Sur La Table sells cast irons - the cooking shops will sell them, your average home goods store won't.

Amazon has a great set: http://www.amazon.com/Lodge-LCC3-Pre-Sea...B0009JKG9M

$37 shipped, and you can use them separately or combine them to form a cast iron pot.

(05-18-2015 07:19 PM)kbell Wrote:  I made it but overcooked the eggs. I was also a bit confused if you were supposed to lower the temps when covering (which is normal at a simmer). She says let it simmer at medium heat when cooking the tomatoes. I think of medium heat and simmer as two different temperatures.

Yeah you're right, a simmer is above steaming, below boiling, 94 C/ 200 F according to Wikipedia - some stoves have an ultra low setting just for simmering. Medium is a rolling boil.

By the way, these recipes are generally meant to serve 4-6 people - good to see people here aren't down for that bullshit. These frou-frou recipes always assume you eat like a bird and/or are preparing six other sizable courses.

Post: #45

There is a similar dish in the SA too,it's called huevos rancheros : eggs,peppers,tomato,onion,garlic all eaten with tortillas and a slice of avocato if one wants too

Post: #46

I recommend making this with a fresh habanero - green hot peppers have a bitter vegetal flavor that isn't quite as nice as the fruity, citrus flavor of the habanero. A fresh red spicy pepper would go well too.

Post: #47

In case you are on a diet where you are cutting out carbs. I found a version with spinach. I don't plan to use this entire recipe, but it works with what I doing right now.



http://www.seriouseats.com/recipes/2012/...ecipe.html

Yotam Ottolenghi's Skillet-Baked Eggs with Spinach, Yogurt, and Spiced Butter

About This Recipe
YIELD:
serves 4
ACTIVE TIME:
20 minutes
TOTAL TIME:
40 minutes

Ingredients

2/3 cup plain Greek-style yogurt
1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
Kosher salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 large leek, chopped (white and pale-green parts only, about 1 cup)
4 scallions, chopped (white and pale-green parts only)
1 pound fresh curly spinach
1 teaspoon juice from 1 lemon
4 large eggs
1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
1 teaspoon chopped fresh oregano
Procedures

1
In a small bowl, combine the yogurt, garlic, and a pinch of salt. Set aside.

2
Adjust oven to center rack and preheat oven to 300°F. In a 12-inch skillet, heat 1 tablespoon of butter over medium heat until the foam subsides. Lower the heat to low, then add the leek and scallion and cook until completely soft and golden, about 10 minutes.

3
Add as much spinach as will fit and lemon juice to the skillet, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding spinach a handful at a time as it wilts until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt or more lemon juice as needed.

4
Using tongs, remove the spinach to a second 10-inch oven-proof skillet, leaving any excess liquid behind. Make 4 indentations in the spinach and crack the eggs into them, taking care to keep the yolks intact. Sprinkle each egg with a pinch of salt, then transfer to the oven and cook until the whites are just set, 10 to 15 minutes.

5
Meanwhile, melt the last tablespoon of butter in a small skillet over medium-low heat. Add the chili powder and/or paprika and continue cooking until the butter just begins to brown. Add the oregano and cook for 30 seconds longer, then remove from the heat.

6
Serve the baked eggs with the yogurt mixture, and top with the spiced butter.

Post: #48

^^^

Compare that recipe to the original and you can apply the method to just about any vegetable you can cook in a skillet. Runny eggs and well-made vegetables are a dieter's dream.

Post: #49

I cooked the eggs for 8 minutes recently and got pretty good results, this was on an electric stovetop. Will have to see how it works on a gas stovetop which is more powerful.

Post: #50

i always sort of struggle with getting the eggs yolky but cooked. I cover the pan but seems like I tend to over cook. Also even when I shut off the gas. The eggs are still cooking. Grrrrrr first world problems.