Red Shakshuka

Ingredients

• Chicken Egg 5 pieces
• Sweet Pepper 3 pieces
• Tomatoes 3 pieces
• Mild Chili Spice 1 piece
• Spanish onions 1 head
• Garlic 1 head
• Passata Tomato Sauce 20 oz
• Feta cheese 5 oz
• Cilantro 0 oz
• Vegetable Oil 0 fl oz
• Black Cumin (Cumin) to taste
• Sugar to taste
• Paprika to taste
• Salt to taste

Step-by-Step Guide

Step 1

For matbukh, a spicy vegetable caviar, slice the onion into half-rings and chop the tomatoes and peppers into large, irregular pieces (if you want a proper spicy matbukh, do not remove the seeds or internal membranes; instead of one chili pepper, you can use two). Also, chop the garlic coarsely.

Step 2

In a large pot, heat vegetable oil. First, add the onions and sauté until they are lightly caramelized. Next, add the bell peppers, tomatoes, and garlic, seasoning with cumin and stirring well. Pour in the passata. Add about three pinches of salt, some paprika, and a bit of sugar (the amount depends on your taste and the sweetness of the tomatoes; you can always adjust the sugar and salt at the end). Bring to a boil, then reduce the heat and simmer covered for 5 hours. If it starts to stick, add some water. Once ready, blend the mixture with an immersion blender.

Step 3

Place a large skillet over medium heat. Transfer the matbukh (there's no need to add oil beforehand, as the matbukh has enough fat), heat it up, and use a wooden spatula to create some indentations in it.

Step 4

When the matbukh starts to bubble, carefully pour in the eggs into the wells, making sure not to break the yolks. Add a little salt to the yolks and whites (not to the matbukh, as it already contains salt).

Step 5

Reduce the heat, cover the shakshuka with a lid, and cook until the egg whites are just set (the yolks should remain runny!). Then crumble the cheese (such as feta or any other soft cheese of your choice) by hand and sprinkle it over the shakshuka, along with some chopped cilantro.

Step 6

Serve in the skillet with bread. Start by dipping the bread into the yolks, scooping up the cheese mixture; then you can switch to using forks.