welcome friends welcome back to the
kitchen today
we're going to make something that i can
only describe as
uh fusion food
so if you're someone who
who has a problem with fusion food it's
probably best that you
click away now
and don't subject yourself to this
for everyone else who's sticking around
there's a place that julie and i go to
pretty much every winter although not
for the last few winters little town in
mexico on the caribbean coast and the
town is called puerto morales
and we go to a little hotel or a resort
close by there and this basic dish is on
the on the breakfast menu
and the chef there calls it
mexican shakshuka
and there's some there's some you know
real truth there because it it's
it's a mashup of
chorizo
kampapas
and shakshouka
bringing in instead of those north
african spice flavors bringing in sort
of mexican or southwest flavors
and even though this is fusion food
shakshuka couldn't really exist until
after the colombian exchange until after
the spanish rolled through central and
south america and took a whole bunch of
ingredients back to the old world back
to europe which then got distributed
through the ottoman empire
there is another dish
in
spain
called
huevos a la flamenca
which is shakshuka made with serrano ham
and spanish uh dried carrizo or dry
cured chorizo
i'm using fresh mexican chorizo
so i mean there's there's precedent for
this sort of mashup of flavors and it
doesn't really matter
it tastes amazing which is the only sort
of qualification that i use for eating
food so i've got a little bit of olive
oil
hot in the bottom of this pan and to
that i'm going to add the fresh chorizo
now i have removed the casings so i'm
just going to be able to mash these up
and fry them off
in the pan
over here i've got some potatoes that
are cubed and already boiled parboiled i
don't boil them or cook them the whole
way they will cook the rest of the way
in this dish so i don't want the
potatoes to be too mushy i just want
them to be a little bit tender they'll
cook the rest of the way
i'm going to be completely you know
honest with you
what i'm making here is sort of a
deconstruction of what i taste when i
eat it there i ask for the recipe i ask
what the ingredients are and the chef
always just laughs at me and won't say
um and i don't know if he thinks that
he's got some great secret and he
doesn't want to divulge it
but i've pretty much pulled it apart
and i found a way to replicate it at
home using ingredients that are
relatively easy for me to get here in
the grocery stores
okay the chorizo is mostly cooked so i'm
just going to transfer that to a bowl
and put the pan back on the heat now i'm
going to add in
a couple of sliced up onions and we'll
just saute them until they start to get
soft
now if your chorizo isn't very fatty or
not very oily and didn't leave a lot of
oil in the bottom of the pan add a
little bit of oil to the bottom of the
pan to make this next frying step a
little bit easier this is our homemade
chorizo
i didn't add enough fat last time so
it's not quite as fatty as i would have
liked it
and i'm just going to cook these onions
until they're just starting to get
golden brown and then i'm going to add
in some peppers and i've got some
green and red sweet pepper and some
jalapeno i'm going to put that in
and
just continue to saute this until they
soften
look at that color i really really like
that color now i'm going to add in a can
of chopped green chilies and those are
i believe they're hatched chilies
these bring an amazing flavor to the
dish next in are two cans of rotel and
rotel is
chopped stewed tomatoes with chopped
green chilies in it so if you can't get
rotel if you live somewhere that doesn't
sell hotel
any chopped canned tomato and just up
the level of the other peppers so if you
can't get the green hatch chilis in a
can either
which i i i'm pretty sure you probably
can't in some parts of the world
just up the amount of of uh jalapeno
pepper maybe a pickled jalapeno put that
in you're not going to get the exact
flavor but you're going to get something
that is still pretty amazing i think
now
back in goes the chorizo
and then on top of that goes the cubed
and part cooked potato
and we'll just stir that all together
and i know this pan is just on the verge
of being too small but it is the pan
that i really like making this in
because it's got a really great lid so
i'm going to put the lid on it i'm going
to turn the temperature down to low
and just let that simmer
and come together until julie gets home
here we go we are ready
to cook our eggs so give it a bit of a
stir
and so i've made three little pools
thank you friends hey glenn hey jill's
eggs jill's eggs so cousin jill has
given us these beautiful baby blue eggs
from her chicken from her chickens
aren't they great okay so i've made
three little wells and the whole idea
just like shakshouka is
oh that shell is interesting
where's she feeding her egg is she
feeding her hands i don't know
this is a next shell though is it it is
oh look at that okay and then just like
chuck chuck so we're poaching the egg
wow that really is a thick egg we're
poaching the the egg in the liquid with
the rest of everything else so in the
tomato
jill what are you feeding your eggs or
your hands what are you feeding your
hands you don't feed an egg do you
okay
um
last one
and
here goes the egg
and on goes the lid
and we just let those poach until
they're
cooked the way you like an egg cooked
julie likes hers a little bit runnier
than i like yeah i was gonna say you
might have put my egg in a little too
soon um
i like my eggs a little firmer but then
i like raw eggs so it's not about it
being raw or not cooked for me it's just
in this instance i
don't like yolk on my plate
a little toast you dip it in
you're missing out my friend missing out
this is where we just stand and watch it
yep okay okay i'm gonna say
[Music]
we're ready to go
so
this is the last leg last egg in
first egg out it's for julie woohoo
there you go jules thank you
it's hot handed me boiling food my
friend
now
as much as i put an egg in this
and i like this for breakfast i will eat
this for dinner
and i don't need the egg
i would just eat this with a spoon and
and really enjoy it just on its own the
egg is super runny
look at that
i'm gonna eat with a spoon
my egg is a little bit harder
okay that
that's super hot right out of the pot
yeah boiling hot should i let it cool a
little bit before i started chewing on
it
but i mean the flavors are i really like
the mix of flavors that are going on
here
i didn't really add anything
right so i didn't add any spices because
all of the flavor is already in
the rotel it's already in the chopped
green chilies in the can it's already in
the chorizo and it's just bringing those
together
and then throwing an egg on top i feel
like this is something you could
probably even make camping really easily
oh yeah definitely right because you
just open the can throw it in open the
can throat in and you know you take the
chorizo frozen
and by day two it's it's thawed out and
ready to cook
i mean this is this is a great easy
nighttime meal and it's also something
where you can
go through the bottom of your crisper
and find stuff like making veggie
lasagna you just keep throwing it in
yeah and just find other vegetables and
you throw them in and you use them up
okay i'm a friend i'm hungry i'm hungry
too okay
this is a great
meal
whatever you want to call it it's fusion
food it's fantastic it's easy to make
thanks for stopping by see you again
soon
you