good Saturday morning y'all it's that time again I am gonna cook an egg but
this is gonna be an in a way that I've never cooked an egg before and actually
the egg is almost secondary to this recipe this recipe is called shakshuka
and it is a traditional Tunisian recipe and it's also popular in North Africa
and the Middle East and it it is made several different ways but these are the
basic ingredients and plus an egg onion pepper tomatoes there are recipes that
include mushrooms I'm gonna put some garlic in with the onions when I cook
the onions let's see oh jeez some recipe called calls for feta cheese I'm gonna
be using a mozzarella because that's all I have and that's really the only cheese
I really like so uh I got a whole lot of chopping to do and the first thing I'm
gonna do is cook the onions down with some garlic in the onions and I got my
my big-ass pan right here this is my these are minor trementina pans and I've
mentioned it before put that there just so it doesn't scratch up the one on the
bottom and then if I set this in there I do the same thing but this is my big
trementina pan I'm gonna put some olive oil in there and cook the onions down
and then put everything in there and cook it and you'll see I'll show you but
I just wanted to tell you about my trementina pans these are the best fried
pans I've ever had and I take really good care of them
just because they're not pricey as far as good fry pans go but I hate buying
stuff over and over so I'm gonna make these last as long as I can all right
let me get to cuttin I've washed all my vegetables because who knows what kind
of nasty stuff people have touched and then doing and found all the vegetables
or maybe that's just me
alright I've got my onions in there with olive oil and garlic
I want to let that cook down and I guess they call it caramelizing or at least
soften up because they'll take longer to soften than the pepper as well and now
I'm gonna get to work cutting up the rest of my veggies well I got my peppers
cut up I gotta I'm still letting these cook down I just trying to heat up just
a little bit you know I'm not a expert cook so I'm always afraid to get too hot
because once you burn stuff there's no coming back
you can't fund and burn it so I got my peppers cut up and when I was cutting
the guts out of one of them I dropped it and breezy grabbed it before I could
pick it up and there you go get the broom out clean that up now I'm cutting
them my mater's and this is how the size I'm cutting them up so I'm gonna get
these all cut up and then go back to there and start stirring them onions up
right after I clean that up okay yeah we're getting somewhere now
anybody see anything wrong with this picture I'm cooking
I'm cooking it my wife is mowing I see nothing wrong with that all right just
like five more minutes of these onions cooking and then I'm gonna wha
throw the peppers in there and when they soften up good like the onions and I'm
gonna throw the tomatoes in there and cook it all down let all the liquid boil
off from the tomatoes not all of it but done these tomatoes are going to be
nearly pureed by the time I'm done but well we'll get there in a minute we'll
be back all right now on to the next step that's a lot of tomatoes but it's
gonna cook down and make like a tomato gravy kind of thing
all righty I get this all stirred up I'm gonna let it cook down without a lid for
a while when all these tomatoes get soft and I can mix it all up a little good
then I'm gonna put a lid on it we'll be back all right this is cooking
down real nice but uh what now what I got to do is cook off all the the water
the liquid there and that's gonna be time-consuming so I got my chair right
here and I'm watching videos this is my homemade little iPhone rack I set my
phone down in this wrap and I watch videos and I think probably an hour
see you then oh that's looking so good I'm gonna go ahead and put some red
pepper flakes in this
there's enough still probably another half hour so uh
bubbling see you then all right here's where we start heading
adding the cool stuff and I've turned this down some and I never done this
before so give me a second I'm working out I'm working on all right
what you do is make it divot let me make sure you can see what I'm doing okay
make it give it crack an egg
one more now this a now I don't have a lid that will fit this so what I'm gonna
do take a piece of tinfoil
I say tin because I'm hold I know it's aluminum foil I mean I'm just gonna wait
it down and what that does is basically poach the eggs now I'm gonna turn this
down I'm down on a low medium right now and I think 5 or 10 minutes and these
eggs will be good and poached I'll show you what we got after that we'll be
right back all right we're gonna have a look at this oh boy did that look good
I'll tell you what now I'm gonna lay me some mozzarella on
there I love mozzarella it's my favorite
cheese and I'm not gonna go gently I'm gonna lay it on there
oh yeah and a little bit of a Parikh ax just below well maybe not a level but
depending on how much falls I would uncontrollably that was a lot there we
go all right I'm gonna put this back on give it just a couple more minutes for
everything to melt and we're going to eat see unit see you over at the the
table alright let's try the spatula first if that doesn't get it out I'll
try the oh yeah that's Wow now I'm gonna try it without nothing on it but I've
got some Frank's redhot just in case alright let me get a chunk of that egg
oh boy oh boy
blow on in a minute
don't have nothing to drink either so if it's hot I'm doomed
oh sweet Jesus I tell you what nothing to taste this dadgum good night Lu I
need this every day and it really doesn't need nothing I think I'm gonna
put some Frank's Red Hot on it just because I like it hot but uh man that's
good I'm trying to hell to the yeah man that is really good and it's called
shakshuka it's a I think I mentioned it's a Tunisian dish that was popular in
the Middle East and North Africa man I don't want to stop eating and I'm not
but you are thanks for watching y'all