Hi:D. Um, I’m gonna fill this out later because it’s almost 9:30 and I’m a grandma.. But I just want to say really quickly that if anyone stumbles upon this video, thanks for watching this weird lameness. I’m just making these videos because I feel like I need some kind of outlet, and I want to be able to document this aspect of my life, yknow? I mean, I’m not the best at cooking by no means. And my video editing is kinda meh. But, if anyone could take anything from it I think that would be cool….. even though I literally have 3 subs right now and one of them is my sister, the second is myself, and the third one is probably a bot.. Basically: if you suck at cooking you can probably make what I’m making because I kinda suck too.. Ingredients + Process: [COMING SOON… along with a somewhat decent thumbnail, hopefully. pls don’t forget u dufus, thnx]. Music: Copyrightfree music
4 Cool Egg Recipes To Reinvent Breakfast | You’ve probably had all the usual types of breakfast eggs — like scrambled eggs, fried eggs, and hard-boiled eggs — but what about egg noodles with tomato sauce, Japanese egg rolls, Eggs Benedict with spinach and hollandaise sauce, or even an omelet waffle? There’s a first time for everything, so here’s how to easily prepare these egg-straordinary dishes! Thanks for watching and don’t forget to subscribe for a first-hand look at all our best recipes and cooking hacks: https://www.youtube.com/scrumdiddlyumptious?sub_confirmation=1. Bookmark Recipe: https://www.scrumdiddlyumptious.com/4-cool-egg-recipes. ******************************************************. 1. Egg Noodles. You’ll Need: 2 eggs. tomato sauce, parmesan, and basil to garnish. Here’s How: 1.1 You’ve had breakfast for dinner, but here’s your chance to have dinner for breakfast! Heat some oil in a pan over medium heat. Crack and beat the eggs in a separate bowl and pour the mixture into the pan. Cover the pan with a lid and wait until the eggs has fully cooked.. 1.2 Remove the thin omelet from the pan and let it cool. Then roll it up and cut it into thin strips.. 1.3 Serve the egg noodles with tomato sauce, parmesan, and basil.. * * * * *. 2. Tamagoyaki — Japanese Omelet Roll. You’ll Need: 3 eggs. salt & pepper to taste. 3 tbsp carrots, diced. 3 tbsp green bell pepper, diced. Here’s How: 2.1 Heat some oil in a pan over medium heat. Beat the eggs with salt and pepper and add the carrots and peppers. Pour ⅓ of the mixture into the warm pan and let it cook.. 2.2 Roll about half of the cooked omelet up and move it to the edge of the pan. Pour another ⅓ of the egg mixture into the pan so that it overlaps on the end of the cooked omelet.. 2.3 Continue to roll up the omelet as soon as the egg mixture cooks. Finally, pour the remaining ⅓ of the egg mixture into the pan so that it overlaps on the end of the cooked omelet.. 2.4 Remove the rolled omelet from the pan and let it cool. Cut the omelet roll into slices and serve with ketchup or the sauce of your choice.. * * * * *. 3. Eggs Florentine Dome. You’ll Need (for 3): 6 small glass bowls. 3 slices of ham. 1½ English muffins. 3 eggs. 16 oz baby spinach. 1 garlic clove, minced. butter. 4 fl oz hollandaise sauce. chives. Here’s How: 3.1 Cut a slice of ham into strips and fan them out in a small bowl. Repeat with the other slices of ham, placing one slice in each bowl.. 3.2 Add the minced garlic and spinach to a pan over medium heat and season with salt and pepper. Meanwhile, toast the English muffins and prepare the poached eggs. Place 3 small glass bowls in a pot of boiling water. Crack one egg in each bowl and let them cook for about 2 minutes, depending on how you like your poached eggs.. 3.3 Place the cooked eggs in the ham bowls.. 3.4 Cover the eggs with cooked spinach and fold the ends of the ham strips over it. Butter the English muffins and place the buttered side on the spinach.. 3.5 Flip the bowls onto a plate and garnish the eggs florentine with hollandaise sauce and fresh chives.. * * * * *. 4. Omelet Waffle. You’ll Need: 2 eggs. ¼ red bell pepper, diced. 2 sliced of ham, diced. 1 tbsp scallions. salt & pepper to taste. parsley to garnish. Here’s How: 4.1 Beat the eggs with the ham, peppers, and scallions and season with salt and pepper. Pour the mixture into a greased waffle iron and cook each egg waffle for about 2 minutes.. 4.2 Garnish the savory omelet waffles with fresh parsley.. * * * * *. Everyone always has eggs on hand, so these recipes are perfect when you need to whip something up fast but still want to impress your family or guests! You can find the recipe for the Salt-Cured Egg Yolks featured in the bonus video here: https://youtu.be/zyTEmGh0cZA. ******************************************************. Do you want to see more content like this? Scrumdiddlyumptious brings you unique recipes & cooking hacks every day, so be sure to subscribe, like, and follow us for a first-hand look at new videos that you can share with your family & friends! YouTube: https://www.youtube.com/scrumdiddlyumptious. Facebook: https://www.facebook.com/scrumdiddlyumptiouscom. Pinterest: https://www.pinterest.com/scrumdiddlyumptious. Website: https://www.scrumdiddlyumptious.com. ******************************************************
Need Korean Ingredients: https://www.gochujar.com. View written recipe: https://futuredish.com/rice-egg-bowl/. And subscribe: https://www.youtube.com/c/FutureNeighbor. Daniel tries out a trending breakfast bowl recipe. It’s very simple to make and includes all of your favorite breakfast items + rice! Think of it as a breakfast risotto. Perfect for a lazy weekend brunch or breakfast for dinner.. Enjoy guys… This one was a “OMG” recipe.:D. Original Recipe from 10,000 Recipes. Drop us a request for a particular dish:. http://bit.ly/2RequestLine. Or stop by and say Hi!: Facebook: https://www.facebook.com/futureneighbor/. Instagram: https://www.instagram.com/efutureneighbor/. Music by NotTheKing beats are thumping. https://soundcloud.com/coreygagne
Shakshuka or Shakshouka. Learn how to make a simple and healthy breakfast recipe…Shakshuka is the poached eggs in tomato sauce,It is very easy to make and tasty to eat… INGREDIENTS. Oil 2 tbsp. Cumin seeds A good pinch. Onion 1, finely chopped. Minced garlic 1 tsp. Green chili 2, chopped. Tomato 3, finely chopped, medium size. Kashmiri chili powder 1 tsp. Tomato ketchup 1 tbsp. Sugar a good pinch. Salt as required. Eggs 4. Chopped cilantro / parsely. METHOD. Heat oil in a saute pan, crackle the cumin seeds, saute the chopped onions, minced garlic and chopped green chilies till the onions are turn to soft.. Add in the chopped tomatoes, saute till the tomatoes are softened.. Add in the chili powder, tomato ketchup, a pinch of sugar and salt, fry for a few seconds.. Make 4 wells in the sauce, break egg in each well, spoon the edges, cover it and cook on very low flame till the eggs are cooked…. Enjoy the hot shakshuka with any flat bread for your breakfast, lunch or dinner etc…
Full recipe: http://bit.ly/2cKEJYE. Though it’s North African in origin, these days shakshuka is popular throughout the middle east (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal U.S. Given its versatility, it’s easy to see why. It’s quick, it’s simple, it’s easy to scale up or down, it works for breakfast, brunch, lunch, dinner, or a midnight snack.. WHY THIS RECIPE WORKS: Charring the peppers and onions gives them another dimension of flavor.. Whole canned tomatoes have better flavor than diced and are more consistent year-round than fresh.. Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks runnier.. NOTES: To crush the tomatoes, transfer to a large bowl and squeeze through your fingers to create a chunky puree. Alternatively, leave whole, add to pan, and use a pastry blender to cut the tomatoes directly in the pan.. INGREDIENTS: 3 tablespoons extra-virgin olive oil (45ml), plus more for drizzling. 1 medium onion, thinly sliced. 1 large red pepper (bell pepper for milder heat, or red horned pepper for hotter). 1 fresh small hot chili, such as jalapeño, Serrano, or Fresno. 2 to 3 cloves garlic, thinly sliced. 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika. 2 teaspoons (8g) whole or ground cumin seed. 1 (28-ounce; 800ml) can of whole peeled tomatoes, crushed by squeezing between your fingers (see note above). Kosher salt and freshly ground black pepper. Large handful minced cilantro, parsley, or a mix. 6 eggs. For Serving: Sliced oil-cured black olives, feta cheese, or artichoke hearts (all optional). Crusty bread. DIRECTIONS: 1. Heat olive oil in a large skillet over high heat until shimmering. Add onion, red pepper, and chili, spread into an even layer, and cook without moving until the vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until the vegetables are fully softened and spottily charred, about 10 minutes total. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.. 2. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over the edges of the egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining five eggs, working around the pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until eggs whites are barely set and yolks are still runny, 5 to 8 minutes.. 3. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.
Shakshuka is an easy, healthy breakfast recipe (or any time of day recipe) in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. Essentially, eggs in tomato sauce. It’s nourishing, filling and one recipe I guarantee you’ll make time and again whether it’s for breakfast, lunch or dinner. Enjoy! Printable Shakshuka recipe: https://bit.ly/2FBTaPu. For a spin on this recipe, make sure to check out the Green Shakshuka recipe on my website as well: https://bit.ly/2S4ZpNu. The music I use: https://bit.ly/2Ms5nF2 Great music for YouTubers! PRODUCTS MENTIONED: Whole Peeled Tomatoes: https://amzn.to/2ECrw3x. All Clad Pan: https://amzn.to/2LpzugQ. Stainless Steel Spoon: http://bit.ly/2CoIkJ3. ALWAYS IN MY KITCHEN: Counter Stools: http://bit.ly/2tUNvZG. Vitamix Blender: https://amzn.to/2NjFp75. Spiralizer: https://amzn.to/2N37WRy. Tea Kettle: http://amzn.to/2uuNSMp. Utensil Holder: http://bit.ly/2tVfGaH. Flour Jars: http://bit.ly/2tV6C5y. Knife Set: http://bit.ly/2tUGzMa. Cutting Board: http://bit.ly/2tFsF53. Glass Mixing Bowls: https://amzn.to/2L2hx6O. For everything else I use in my videos, check out the SHOP page on my website: https://downshiftology.com/shop. WHAT I’M WEARING: Long Sleeve Tee: http://bit.ly/2Cmlm50. AG Jeans: http://bit.ly/2PJfpno. Linen Apron: http://bit.ly/2twA32E. WEBSITE: https://www.downshiftology.com. INSTAGRAM: http://instagram.com/downshiftology. FACEBOOK: http://facebook.com/downshiftology. PINTEREST: http://pinterest.com/downshiftology. Disclaimer: product links may include affiliate links.
1/4 C. Greek Yogurt (plain, unsweetened) 2 Tbsp. Extra Virgin Olive Oil 2 Tbsp. Chopped Fresh Dill 5 Tbsp. Lemon Juice 1/4 tsp.
Freshly Grated/Minced Garlic 1/4 tsp. Pink Himalayan Salt. Add tomato paste to cook down and cover the vegetables. Add paprika, cumin, harissa, tomatoes, and chicken stock to pot and simmer for 15 minutes. Divide sauce and grain blend into bowls in 10 equal portions.
Garnish each bowl with two poached eggs, 2 oz (60 g) of Feta cheese, 2 oz (60 g) of Swiss chard. Instructions Preheat oven to 180C/350F (if intending to bake them). Heat oil in a medium size cast iron skillet over medium high heat.
Add garlic and onion, cook for 2 minutes until onion Add capsicum, cook for 1 minute. Add diced tomat. Break an egg into a custard cup and slip egg into simmering water.
Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and keep warm. It’s basically a Middle Eastern recipe, that originated in Tunisia. It’s made with poached eggs in a spicy tomato sauce.
The best thing about a Shakshuka recipe for me is the sauce. It has simple vegetables (usually just onions and red peppers) and a variation of spices, commonly paprika, cumin and cayenne pepper. The ingredient list now reflects the servings specified. Ingredient Checklist.
4 dashes hot pepper sauce (such as Tabasco®) 4 large eggs eggs. Poached eggs in a Middle Eastern tomato sauce served with sourdough toast, spicy cilantro chutney and roasted potatoes. Ginger and Turmeric Rice Bowl 10.50 With crispy fried egg, pickled vegetables and baby bok choy Collards & Grits 11.50. It involves perfectly poached eggs sitting atop a pillow of silky hommus, topped with crumbled golden pan-fried haloumi and a sprinkling of nutty dukkah. In short, it is heaven on a plate.
If you haven’t heard of dukkah before, it’s an Egyptian mix of roasted seeds, nuts and spices. Hazelnuts and sesame seeds are usual ingredients. Shakshuka, which is a dish of poached eggs in tomato, onions and chili sauce and spiced with cumin.
Shakshouka (also shakshuka, shaqshuqa, Hebrew: שקשוקה) is Middle Eastern dish consisting of poached or fried eggs cooked in a sauce of tomatoes, peppers, onions, and spices (often including cumin, turmeric, and chillies), and usually served with white bread. It probably originated in Tunisia. Shakshouka dish is now a staple of Tunisian, Algerian, Egyptian, Moroccan, Somal.
List of related literature:
In the Middle East there is a wonderful egg-in-stew dish called shakshouka, traditionally eaten in late morning.
High Pitta and Kapha types who are sensitive to whole eggs (either to their cholesterol or heaviness) can occasionally enjoy this dish or prepare it with egg whites.
POACHED EGGS WITH GARLIC SAUCE Turkey • Serves 4 In this Turkish version of the Greek poached egg recipe, a simple garlic and yogurt sauce replaces the tzatziki.
In the Middle East, where eggs were scarcer than in Iberia and generally reserved for special occasions, the egg dishes were simpler and less varied than Sephardic fare.
At the center of the table is the seder plate, which holds a hard-boiled egg, a roasted bone, maror/bitter herbs (usually horseradish), kharoset (a mixture of chopped apples, nuts, cinnamon, wine, and in some recipes honey), karpas/greens (usually parsley or watercress), and a small cup or saucer of salt water.
The traditional English wassail bowl contains porter, eggs, and sherry, and Thomas Hardy (in The Three Strangers, 1883) gives a recipe for mead that includes egg white, but few if any other recipes call for such a combination, and probably they have nothing to do with this cliché anyway.
Note: Besides being a simple breakfast or supper dish eaten with rye bread or rolls, such eggs are often used to garnish breaded veal cutlets, chopped spinach, and other dishes.
You know what? I made it with my leftover red rice and 3 tbsp leftover shiumai paste (runned out of wonton wrapper), then I added bokchoy, carrot, celery, sesame oil, s&p, and ofc egg… IT WAS PERFECT! I might make an omellete, but this recipe better bcs it’s not boring lol. Thanks a lot!!
I made this for breakfast and it turned out very good (except I was having a hard time placing the eggs so it looked kinda weird lol), and it tasted pretty good, and I don’t really even like eggs lol. But I just wish I had chesse! I’m sure it would of tasted good with it, but I’m going shopping later so I’ll ask my mom if I can get:3 Btw I’m 11
I crave this dish! We were in Israel a few years ago and everywhere we went it was part of the breakfast. Sadly, I am the only person in my family who likes this but maybe I will look at how you make it just for one person on your blog?
as how i know its a middle eastern recipe and its an egyptian recipe its like some kind of fried eggs with plenty of vegges its ssssssssssssssssssssssssooooooooooooooo goooooooooooooooood
Same in Morocco, we call it also “bayde bel maticha” literally Eggs with tomatoes hhhh. We add also some black olive, it gives a nice flavor, and of course we eat with hands, with a fresh bread (check tafarnoute bread btw).
I made this for breakfast this morning and it is very good! My 11 year old loved it, and my super picky 13 year old says it was just “ok”, but she ate it, which is huge. I will definitely be making this again.
We grew up on this in SA, the only difference is that we stir in the eggs and it becomes one with the tomatoe base that you have made. PS your spice drawer is enviable….
I’m having fun going back in the archives and watching your previous recipes. I’ve got a lot of catching up to do. �� Your videos are very inspiring!��
Tried making the SpEGGhetti today. Could not keep the egg from sticking to the pan. Maybe turn down the burner heat? Non stick spray? Olive oil? Get better at cooking? Help
I like to cover each egg with a square of jalapeno pepper jack and it melts as eggs cook. I cook till hard, but that’s preference. A cheat I use is using diced can tomatoes, spiced with Mexican spices for breakfast, Italian for dinner.��
I’ve watched a ton of pasta puttanesca cooking videos (I’m a puttanesca snob) and most of them totally botch the dish except for Kenji-was so impressed with his experience and knowledge (don’t use canned, chopped tomatoes-most cooks put that in puttsnesca sauce ��) that I now trust all his cooking videos! I can’t wait to try this!
I’ve tried it with tomatoes instead of carrot and it came out really well and juicy! I would use less additional water though, because the tomatoes are already juicy.
U forgot the main ingredient which is harissa the tunisian spicy sauce,this is not the original tunisian dish. U forgot to put harissa and other flavors.
Love how his cooking just involves using the classic way of measurement that our grandmothers and mothers use, hands ������������������������������������������������
Interesting! I make an Italian version with tomato sauce on the plate first, then the eggs and then crispy fried pancetta bits. Serve it with toasted sliced Italian bread. All that said I am craving these other flavors so I will be giving this a try if I can get my pan that well seasoned that is.
Excellent! I used half ‘n’ half instead of water for richness. It came out delicious with an interesting texture. Sending it to our grandniece who’s starting at UCLA but doesn’t cook much. Thank you! ��
Hello Serious Eats! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about egg dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your Facebook, Instagram or YouTube page.
Please let me know if this is okay with you! You can also email me at [email protected] businessinsider.com
Oh my goodness, that looks very tasty, but I will leave out the pork as we do not eat it. I will substitute Morningstar Farms “sausage” patties! Yummy����.
I think my microwave at a higher wattage because after the first three minute everything was completely cooked. Nice recipe, thanks for switching up my morning
Kenji, why do you use extra-virgin olive oil on high heat? Is there a special way to use it so that it doesn’t end up bitter in taste because of the heat?
Is kimchi aquired taste of what,I tried some.super market kimchi nasty,it looked good,but faster bad very bad,I wish I knew someone that could send me.a.jar,I am a disabled vet,want to try new foods I love Asian food a lot.
The drizzle of olive oil… why? Its Got oil in it, I dont need it to taste slightly like raw olive oil. Its frustrating because the recipe is really well put together besides that
Even that I am middle east descent I dont know how to cook middle east recipe but I know this one less spices but very very similar my mom thought me. People that have tried my food said I cook with good flavor. I Hope so ��
So I kind of regret doubling this recipe because one serving probably would have been enough for two days, it’s extremely filling!! Also it honestly tastes so good I expected it to be heavy with egg but the rice kinda balances that out so you get full really fast but you don’t feel like you’re struggling to choke down egg (i don’t really like scrambled eggs so this might just be me)
This looks delicious!! It competely cooks the eggs you put in?? I wish I had the ingredients to try making this tomorrow!!! I am hoping to go to Japan in hopefully a year or two, so maybe I should make a playlist of simple recipes!!
2:46 that seems positively disgusting why waste so much salt and sugar to make something so horrible. Grading raw egg yolks “marinated” in salt and sugar? No thanks, and goodbye Scrumdiddlyumprious
So.. passing by because sometimes this channel has some really great recipe ideas.. and then there are vids that make me think this is a cooking channel strictly for broke folks who cant cook but want to be fancy and gotta eat. Lol
I want to buy a rice cooker but we dont usually eat rice so it’s kinda not worth buying one but I really suck at doing rice lol….turned out my mom didnt even know the correct recipe… but I will try this!
Just a small suggestion. When you move your vegetables aside please use the blunt edge of your knife as it doesn’t damage the cutting board. The recipe was amazing. Simply perfect! Trying this during my isolation days during COVID 19 LOCKDOWN.
I made this tonight, and it was so good that I made a second one for tomorrow. I tripled the amount of eggs, water and rice and I microwaved it for 5:30 the first time and another 4:00 after stirring. Worked great! I used normal onions, baby carrots, kale slaw, frozen peas, garlic powder, pepper and soy sauce. And cheddar cheese.
Whenever I hear that hoaky-ass music, I know that im about to watch a long video with mostly pointless/stupid content because they want that $, but have nothing to say.
what a waste of salt and sugar. You could probably achieve the same thing if u used a small container, sprinkled some salt and sugar then poured ur egg into the small container and sprinkle some more salt and sugar and put it in the freezer.
Poached eggs. Skip the ramekins. Put a little vinegar in the water it will draw the whites together around the yolk. Do not let the water boil it will break it apart.
the first one pretending its spaghetti was disgusting. I also wish these cooking things would stop sticking their fingers in the salt and pepper to put it on the food, use a damn salt and pepper shaker or grinder, but stop sticking your fingers in it and contaminating it with the food you are cooking
You know what? I made it with my leftover red rice and 3 tbsp leftover shiumai paste (runned out of wonton wrapper), then I added bokchoy, carrot, celery, sesame oil, s&p, and ofc egg… IT WAS PERFECT! I might make an omellete, but this recipe better bcs it’s not boring lol. Thanks a lot!!
wow! This is very healthy dish. Thank for your video. I made my own version hope you can check it out.
Please don’t forget to hit LIKE and SUBSCRIBE ��
I made this for breakfast and it turned out very good (except I was having a hard time placing the eggs so it looked kinda weird lol), and it tasted pretty good, and I don’t really even like eggs lol. But I just wish I had chesse! I’m sure it would of tasted good with it, but I’m going shopping later so I’ll ask my mom if I can get:3
Btw I’m 11
I crave this dish! We were in Israel a few years ago and everywhere we went it was part of the breakfast. Sadly, I am the only person in my family who likes this but maybe I will look at how you make it just for one person on your blog?
as how i know its a middle eastern recipe and its an egyptian recipe its like some kind of fried eggs with plenty of vegges its ssssssssssssssssssssssssooooooooooooooo goooooooooooooooood
Nicely done:)
Same in Morocco, we call it also “bayde bel maticha” literally Eggs with tomatoes hhhh. We add also some black olive, it gives a nice flavor, and of course we eat with hands, with a fresh bread (check tafarnoute bread btw).
The first and last were absolute abominations. The last was a waste and the first would be useful if one were poisoned and needed to induce vomiting.
the dish came from northeast African cultures, and more specifically, from Tunisia not Israel “palestine ofc”
its origins date way before ur Israel was even established
Tunisian Jews who first brought it to Israel in the 50s
I made this for breakfast this morning and it is very good! My 11 year old loved it, and my super picky 13 year old says it was just “ok”, but she ate it, which is huge. I will definitely be making this again.
We grew up on this in SA, the only difference is that we stir in the eggs and it becomes one with the tomatoe base that you have made. PS your spice drawer is enviable….
I’m having fun going back in the archives and watching your previous recipes. I’ve got a lot of catching up to do. ��
Your videos are very inspiring!��
Not have the tomato squirt down the front of me? How else will people know that I’ve been cooking? Or eating? Or handling tomatos?
That’s amazing never thought of the first one omelette chopped into pasta mince garlic tomatoes that’s a very low carb dinner thank u very much ����
I just made this for dinner and it was awesome. I added a can of chick peas to provide a little more bulk and it was very filling.
I too love Shakshuka. I like to add cilantro to the cooking veggies. It adds a deeper flavor. Off course garnish with fresh on top.
Tried making the SpEGGhetti today. Could not keep the egg from sticking to the pan. Maybe turn down the burner heat? Non stick spray? Olive oil? Get better at cooking? Help
I like to cover each egg with a square of jalapeno pepper jack and it melts as eggs cook. I cook till hard, but that’s preference. A cheat I use is using diced can tomatoes, spiced with Mexican spices for breakfast, Italian for dinner.��
I’ve watched a ton of pasta puttanesca cooking videos (I’m a puttanesca snob) and most of them totally botch the dish except for Kenji-was so impressed with his experience and knowledge (don’t use canned, chopped tomatoes-most cooks put that in puttsnesca sauce ��) that I now trust all his cooking videos! I can’t wait to try this!
I’ve tried it with tomatoes instead of carrot and it came out really well and juicy! I would use less additional water though, because the tomatoes are already juicy.
I’m from Israel and this is almost exactly how i make it! I love eating it for dinner with pita bread or challah bread And feta cheese on top��
U forgot the main ingredient which is harissa the tunisian spicy sauce,this is not the original tunisian dish. U forgot to put harissa and other flavors.
Love how his cooking just involves using the classic way of measurement that our grandmothers and mothers use, hands ������������������������������������������������
Interesting! I make an Italian version with tomato sauce on the plate first, then the eggs and then crispy fried pancetta bits. Serve it with toasted sliced Italian bread. All that said I am craving these other flavors so I will be giving this a try if I can get my pan that well seasoned that is.
Excellent! I used half ‘n’ half instead of water for richness. It came out delicious with an interesting texture. Sending it to our grandniece who’s starting at UCLA but doesn’t cook much. Thank you! ��
Hello Serious Eats! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about egg dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your Facebook, Instagram or YouTube page.
Please let me know if this is okay with you! You can also email me at [email protected] businessinsider.com
Oh my goodness, that looks very tasty, but I will leave out the pork as we do not eat it. I will substitute Morningstar Farms “sausage” patties! Yummy����.
My wife is allergic to gluten, and gluten free pasta is expensive (and has a weird texture).
I’ll try this to see if she likes it. It’s different, to be sure, but we’re used to that.
i make shakshuka atleast twice a month and i confirm, this is a great shakshuka!
i like to use roasted eggplants for smokey flavour as well as Merguez sausages for spiciness
I think my microwave at a higher wattage because after the first three minute everything was completely cooked. Nice recipe, thanks for switching up my morning
Kenji, why do you use extra-virgin olive oil on high heat? Is there a special way to use it so that it doesn’t end up bitter in taste because of the heat?
The spaghetti eggs were just gross I prefer Salsa. And the eggs and mixed veggies looked like someone blew chunks in the pan..
Overall very creative.
Is kimchi aquired taste of what,I tried some.super market kimchi nasty,it looked good,but faster bad very bad,I wish I knew someone that could send me.a.jar,I am a disabled vet,want to try new foods I love Asian food a lot.
The drizzle of olive oil… why? Its Got oil in it, I dont need it to taste slightly like raw olive oil. Its frustrating because the recipe is really well put together besides that
Even that I am middle east descent I dont know how to cook middle east recipe but I know this one less spices but very very similar my mom thought me.
People that have tried my food said I cook with good flavor.
I Hope so ��
So I kind of regret doubling this recipe because one serving probably would have been enough for two days, it’s extremely filling!! Also it honestly tastes so good I expected it to be heavy with egg but the rice kinda balances that out so you get full really fast but you don’t feel like you’re struggling to choke down egg (i don’t really like scrambled eggs so this might just be me)
This looks delicious!! It competely cooks the eggs you put in?? I wish I had the ingredients to try making this tomorrow!!! I am hoping to go to Japan in hopefully a year or two, so maybe I should make a playlist of simple recipes!!
2:46 that seems positively disgusting why waste so much salt and sugar to make something so horrible. Grading raw egg yolks “marinated” in salt and sugar? No thanks, and goodbye Scrumdiddlyumprious
So.. passing by because sometimes this channel has some really great recipe ideas.. and then there are vids that make me think this is a cooking channel strictly for broke folks who cant cook but want to be fancy and gotta eat. Lol
I want to buy a rice cooker but we dont usually eat rice so it’s kinda not worth buying one but I really suck at doing rice lol….turned out my mom didnt even know the correct recipe… but I will try this!
Why do u use microwave! Destroying all the food,
Our world became a fast food environment, no time to even cook a decent meal properly!
Just a small suggestion. When you move your vegetables aside please use the blunt edge of your knife as it doesn’t damage the cutting board. The recipe was amazing. Simply perfect! Trying this during my isolation days during COVID 19 LOCKDOWN.
I made this tonight, and it was so good that I made a second one for tomorrow. I tripled the amount of eggs, water and rice and I microwaved it for 5:30 the first time and another 4:00 after stirring. Worked great! I used normal onions, baby carrots, kale slaw, frozen peas, garlic powder, pepper and soy sauce. And cheddar cheese.
Whenever I hear that hoaky-ass music, I know that im about to watch a long video with mostly pointless/stupid content because they want that $, but have nothing to say.
Not really, the last recipe gives me an aha moment to make an Asian / Chinese favourite which is salted egg yoke. I will definitely try it soon.
what a waste of salt and sugar. You could probably achieve the same thing if u used a small container, sprinkled some salt and sugar then poured ur egg into the small container and sprinkle some more salt and sugar and put it in the freezer.
Poached eggs. Skip the ramekins. Put a little vinegar in the water it will draw the whites together around the yolk. Do not let the water boil it will break it apart.
I just tried to do this and I failed but it still came out pretty good. I think I’ll drain the sauce from the tomato can next time it got to saucy
the first one pretending its spaghetti was disgusting. I also wish these cooking things would stop sticking their fingers in the salt and pepper to put it on the food, use a damn salt and pepper shaker or grinder, but stop sticking your fingers in it and contaminating it with the food you are cooking