World's Best Breakfast Recipe - Shakshuka AKA Tomato Eggs

author Primal Gourmet   3 year ago
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EGGPLANT PARMIGIANA INGREDIENTS: 3 large Eggplant ½ Tbsp Black Pepper 1 Tbsp Salt 1 cup All Purpose Flour (add Salt & Pepper) 5 extra large Eggs ½ cup Vegetable Oil 1 lb shredded Mozzarella 1 cup grated Pecorino Romano Cheese Chopped Fresh Parsley Sliced Provolone Cheese (optional) Sauce/Gravy: ½ Onion 3 cloves Garlic 3 Tbsp Olive Oil 2 qts Crushed Plum Tomatoes 4-6 Fresh Basil Leaves 1 tsp Oregano ½ tsp Black Pepper 1 Tbsp Salt Other videos: https://www.youtube.com/user/SuperWarp3/videos FAQ: Who is this lady? Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church. Why does she make such large portions? When she was in Italy, she would cook and bake in such large quantities so she wouldn’t have to take time every day to make food, and instead be able to work on the farm. Many of her recipes can be cut in half or quartered if you choose to try them out! Why is no one helping her in the video? Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step. Why don’t we buy her a new...? Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty! Who is behind the camera? Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen. Does Gina read the comments? We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you. Thank you for watching, we hope you subscribe, and we will see you in our next video!

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Best, Most Authentic Shakshuka Recipe. Guaranteed!

Shakshuka is a simple but delicious dish that originated in North Africa. Other recipes tell you that it's easy but if you are making this for your family or someone you love, the extra steps add time, but the final product is sublime. You can read full descriptions and the recipe at http://jewlicious.com/2016/06/jewlicious-eats-authentic-shakshuka-recipe/ - We start with a delicious salsa known as matbucha or salade cuite, which we eat alone over the Sabbath. Adding eggs turns this into Shakshuka. As such, this recipe is informed by Jewish experience although it is not an exclusively Jewish recipe at all. There are no onions in authentic Shakshuka! Subscribe for more videos! http://bit.ly/supjewlicious - Yay.

How to make the Perfect Piri Piri Chicken 1 1

This video will show the original and perfect way of making a perfect Piri Piri chicken; cutting; marinating; grilling; serving

All Ingredients and Method Below!!! Check out my http://www.instagram.com/primal_gourmet for recipes and pics @primal_gourmet

Turn on HD for maximum awesomeness!

When it comes to Shakshuka, I'm a purist. I like to keep things simple and easy, focusing on the two star ingredients - the tomatoes and the eggs. The spice of the harissa (a magical Tunisian chili paste) and smokiness of the Spanish paprika are GLORIOUS alongside the sweet yet acidic tomatoes and creamy, rich eggs. Shakshuka is the ultimate breakfast or brunch dish because its all cooked in a single pan and can easily feed a crowd. Plus, its super healthy and will leave you satisfied but not weighed down.

Give it a try and let me know what you think in the comments!

Lots of Love,

PG

N.B: The measurements for this Shakshuka recipe should be taken with a grain of salt (see what I did there?!) Jokes aside, Shakshuka is something you should experiment with to find the perfect balance of spice, acidity and sweetness that works for you. Measurements will vary depending on the sweetness of the tomatoes and onion so be sure to taste and season in stages! I promise, once you make it, you will make it time and time again! Enjoy!

Ingredients:

1/8 cup Organic extra virgin olive oil
8 Eggs (this recipe calls for 2-3 eggs per serving (I usually eat 3 eggs in a serving. You can easily adjust other ingredients depending on how many servings you are making)
5 large, ripe tomatoes – chopped into 1” cubes (overly ripe tomatoes are perfect here)
1 medium onion – diced
3-5 cloves garlic – roughly chopped (use more or less depending on your garlic tolerance. Also, mince or dice depending on how you like your garlic. I prefer a rough chop for this recipe because the garlic will have less of a chance to burn when frying if left larger.)
1 tsp smoked Spanish paprika
1 ¼ tsp harissa (use more or less depending on your spice tolerance – this stuff is HOT!)
Salt and Pepper to taste
1 handful kalamata olives – roughly chopped and pitted (substitute any olive you like here)
1 handful fresh cilantro/coriander – roughly chopped (substitute parsley, dill, mint, or tarragon)


Method:

1. Heat a large, cast iron skillet over medium heat.
2. Add olive oil to the pan.
3. Add onions and garlic to the oil, season with a pinch of salt and sauté for 10-15 minutes until translucent and soft – stirring occasionally so as not to burn.
4. Sprinkle in smoked paprika and coat the onions and garlic. Toast for 1-2 minutes, stirring constantly to prevent burning.
5. Add in tomatoes and season with another pinch of salt and freshly cracked black pepper.
6. Toss the tomatoes with the onions and garlic. Lower the heat to a medium-low and cover the pan with a lid to trap the steam. Continue to cook the tomatoes for 10-15 minutes, stirring occasionally to prevent the bottom of the pan from burning.
7. When the tomatoes reach the desired “chunkiness” (very technical, I know!) remove the lid and begin to crack the eggs directly into the tomato sauce. TIP: With your wooden spoon or spatula, create a small hole in the sauce and crack the egg into the hole you’ve created. This will help the egg to cook into the sauce, rather than over top of it.
8. Cover with a lid and cook until the whites have hardened but the yolks are still runny – approximately 6-8 minutes (This is personal preference. If you prefer your eggs well done like my picky brother, cook them a little bit longer.)
9. Remove from heat and garnish with your olives and fresh herbs.
10. Serve and enjoy your Paleo Shakshuka.

Warning: This recipe may cause kitchen/cooking envy. Primal Gourmet claims no responsibility in disputes that should arise among the best of friends over who should wear the “Best Brunch” crown (though if you make this version it will probably be you. Just saying.)

Music: Bensound - Funny Song

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