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Explore Truly Amazing Shakshuka | With Refika’s Tips | Breakfast, Dinner & Naturally Vegetarian with 218,086 views, 8,490 likes, and 371 comments. Experience the impact of this video content that has captured audience attention.

Truly Amazing Shakshuka | With Refika’s Tips | Breakfast, Dinner & Naturally Vegetarian Looking for the perfect shakshuka? Refika shares her delicious Turkish-style version—ideal for breakfast or dinner and naturally vegetarian! This isn’t your usual tomato-and-egg recipe. With smart tips like avoiding canned tomatoes, choosing the right pan, and cooking eggs just right, you'll learn how to make shakshuka full of flavor. Simple, soulful, and made to share—the only shakshuka recipe you’ll ever need. Amazon Store for USA Shopping: https://amzn.to/3MMadOa Shakshuka 2 tablespoons butter 2 tablespoons olive oil 1 medium sized onion, diced 2 large cloves of garlic, chopped 2 green peppers, diced, bell pepper works great as well 3 tomatoes, peeled and diced 4 pinches of salt ½ teaspoon ground cumin ½ teaspoon thyme ½ teaspoon red pepper flakes, optional 4 eggs To garnish, Black pepper Coriander or parsley leaves • Heat a copper or enamel pan—something that heats and cools quickly works best for this dish. Melt the butter and olive oil together. • Add the onions with a pinch of salt. Stir, cover, and cook on medium heat for 3–4 minutes. • Add the garlic, stir again, and simmer for another 1–1.5 minutes with the lid on. Toss in the peppers with another pinch of salt. Let them soften gently. • Add tomatoes and one more pinch of salt. Bring to a boil, then cover and simmer for 4–5 minutes. • Season with cumin, thyme, and red pepper flakes. Use a potato masher to gently break down the tomato mixture. • Make four small wells in the pan. If needed, turn off the heat briefly to help place the eggs neatly. • Crack the eggs on a flat surface and gently place in the wells. Season the egg whites with a pinch of salt. Use two forks to gently mix the whites into the mixture without touching the yolks. • Cover and cook for 1.5–2 minutes over high heat, or until the eggs are set but yolks still creamy. • Ganish with coriander and black pepper. Dip your bread and enjoy your shakshuka for lunch or dinner! JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook: https://www.facebook.com/refikaninmutfagi ►Instagram: https://www.instagram.com/refikabirgul/ ►Twitter: https://twitter.com/refikabirgul ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW

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