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Shakshuka & Friends

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Welcome back to “Variation on an Egg” Video series, where I post every Saturday on different egg videos from around the world and at home.
Today we made Shakshuka not to be confused with Shakabuku that is if your Japanese or a Nichiren Buddhist. 😂 LOL !!

Shakshuka is a popular Middle Eastern and North African dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, the dishes are all quite similar.

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If you would like to learn how to cook like a Badass Chef or just learn some Basics of Culinary cuisine like how to make Sauces, Soups, Knife skills and how to impress your lover or friends, feel free to DM me.

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Sabrina

Chicken, Spanish Cuisine, Spice Blends, Turkey Recipes

Spicy Turkey Paella

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Spicy Turkey Paella

INGREDIENTS
12 ounces spicy smoked sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch slices
1/4 cup garlic-flavored olive oil
2 large yellow onions, chopped
1 large red bell pepper, chopped
2 cups long-grain white rice
1/4 teaspoon saffron
4 cups low-salt chicken broth
4 large plum tomatoes, quartered
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
4 1/2 cups cooked leftover turkey, cut into 1/2-inch cubes
1 cup frozen peas
PREPARATION
View Step-by-Step Directions
Preheat oven to 350°F. Brown sausage in large skillet over medium-high heat, about 5 minutes. Remove from heat.
Heat olive oil in 6 1/2-quart pot over medium-high heat. Add onions and cook until golden, stirring often, about 12 minutes. Add bell pepper; cook 3 minutes, stirring frequently. Stir in rice and saffron, then next 5 ingredients. Bring to boil. Reduce heat to medium; cover and cook 15 minutes. Add sausage, turkey, and peas to rice mixture. Bake paella 10 minutes and serve.
Test-kitchen tip: If you can’t find garlic-flavored olive oil, simply add a clove of minced garlic when you stir in the rice.