Carla Makes Baked Eggs Gaby Makes Tortilla de Papas 1 day ago   14:22

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Bon Appétit
Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
Check out the recipe here: https://www.bonappetit.com/recipe/30-minute-shakshuka-with-yogurt

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Carla Makes Baked Eggs in Tomato | From the Test Kitchen | Bon Appétit
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Comments 1605 Comments

Laura Galvan
I like how I can rely on Carla to say "gorge" every time I'm thinking she will
A local passing through
So she made some menemen love that for ba
B. Walker
For the love of Pete, don't add any ANGEL hair pasta to this dish!
joededimanadedi
This is what we call "menemen" in Turkish. Noice.
Jose H.
My mom had been making this since I was a kid and I love it
DMG Report
shes so boring lol
Leesa Michaels
So you're saying Purgatory is a wonderfully spicy place with Great Food? Sounds good to me. But Religious Food can be a real problem. Just ask Joseph Campbell.
Jo nas
This content could be fitted in a 2 or 3 min Video
Christina Ortuno
Carla! I made this recipe with a couple tweaks and oh my god... it is AMAZING! I didn’t have any basil so I subbed in some avocado (like a typical Californian) and a small scoop of ricotta at the end and the flavor profile is just life changing! Thank you !!
Jenna Horner
Can someone help: if you don’t mince the garlic, don’t you rub the risk of someone getting a huge bite of garlic clove in their mouth? Or does it fully break down while the tomatoes are cooking? I’m always confused about this.
iwatchkittenvids45
Huevos rancheros?
KLUTCH DA SAVAGE
Please stop teaching false things like purgatory. Just cook
Venus Aziara
I really don't like tomatoes and I hate runny eggs. And the combination of the both really disgust me however ... This dish loOks so good together Tjat I may actually try it
Stephen Zierhut
So good, thanks Carla and TK! Made this for the fam twice this week alone. So easy and delicious!
Daniel Hurley
wow didnt know that egg whites cook with heat or get firm.. hahaha
Christian V
Carla is amazing!!!!
Martin
This is a Lebanses dish called "Shakshoka"
buddigabong
this is just italian style shakshuka
Emanuel Vellios
WHERES THE CHEESE
isabela de sá
ive always wanted to try eggs like these! and they were really easy and fun to make. unfortunately i was stung by a wasp as they cooked so my yolks weren't runny. thanks for the recipe!
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Gaby Makes Tortilla de Papas Carla Makes Baked Eggs 1 day ago   15:49

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Join Gaby in the Bon Appétit Test Kitchen as she makes Tortilla de Papas. Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned, but skip this step if you want some of that moisture when you take a bite!
Check out the recipe here:

10 large eggs
Freshly ground black pepper
2 tsp. kosher salt, divided, plus more
2 lb. Yukon Gold potatoes (about 6), peeled, cut into ¼” slices
2 cups extra-virgin olive oil
1 large onion, halved, thinly sliced lengthwise

Beat eggs, pepper, and 1 tsp. salt in a large bowl; set aside.

Pat potatoes dry with a clean towel. Heat oil in a large nonstick skillet over medium-high. Cook potatoes, turning occasionally, until tender, 8–10 minutes (you can cover the skillet in the beginning; the potatoes should be white, not brown). Add onions in batches and cook, stirring occasionally, until softened, 4–6 minutes. Using a slotted spoon, transfer potato mixture to a rimmed baking sheet and let cool slightly. Strain oil into a heatproof bowl. Wipe out skillet.

Beat eggs again until frothy. Add potato mixture to eggs; season with 1 tsp. salt. Heat ¼ cup reserved oil in same skillet over medium-high (chill remaining oil and reserve for another use). Add egg mixture, arranging potatoes to submerge. Reduce heat to medium and continue to cook, making sure potatoes are submerged but mostly undisturbed, until eggs are almost set and top is still slightly runny, 15–20 minutes.

Invert tortilla onto a large plate, then slide back into skillet browned side up. Cook over medium heat until golden on the bottom and cooked through, about 5 minutes more.

Cut into wedges. Serve warm or at room temperature.

*Do Ahead:* Tortilla can be made 2 hours ahead. Let stand at room temperature.



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ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Gaby Makes Tortilla de Papas | From the Test Kitchen | Bon Appétit

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