If you go to OTK Test Kitchen or Ottolenghi Test Kitchen they have weekly videos. I am not 100% sure of the spelling of his last name. I really like him too.
I've made this twice, will do so soon again and will happily assert it is DELICIOUS even if I'm sure I need to keep learning all of its secrets. The crispy skins are a delight and I make more of the onions as they are welcome. It was a fast favourite!
When he mentioned doing it on polenta, it clicked for me that I've been making savory oatmeal shakshuka for a while now, without realizing. 😂 Same vibes, oatmeal with cheese and spices, garnished with arugula.
Really interesting to think about! I have an odd reaction where oatmeal doesn’t fill me up, but this is a great possibility, thank you for that connection with what he said re moisture/polenta!
I’ve been asking this question in various cooking video comments section : Adding salt to (nearly) everything, I get. It boosts/contrasts with the other flavours and “rounds out” a dish. But pepper?? To me pepper is such a specific flavour and spice. I love it, but putting it on everything to me would be like adding cinnamon, or cardamom, or juniper berries to all your food. Why/how has pepper come to be so ubiquitous? Please feel free to reply and comment, I’m very curious! Merci! (Edit : great video and recipe, btw! I love this channel!)
I almost always add pepper when I add salt. Not enough to make the dish spicy or peppery, but enough to add some complexity. Have you ever watched Chef John’s Food Wishes videos? He adds a sprinkle of cayenne pepper to almost everything, for very similar reasons. His explanation is somewhere on the inter webs and will probably be a much more detailed answer to your question.
I ate all my chips before the shakshuka was done cooking. 😕 They were amazing. That thing made my home smell like the kitchen corner of paradise. YUMMMMMMMM.
I made this for dinner tonight; it was astoundingly good. I only had half a kilo of sweet potatoes, so I used those plus a half a kilo of russets. fortunately I was able to keep everything else the same. it's SO good with homemade bread!
Yes, I LOVED how well the eggs cooked in the moisture from the sweet potato. And the sticky bits are indeed the best. After those onions! This was a really exciting one to discover so I thank you all for it.🙏
Hello Editor. The eggs went in, the chili butter was created, and then the eggs went in!?! Just recently subscribed and your channel has already taken a hit. There are hundreds of food centric channels out here, please pay attention. Thanks.
