Matbucha with Eggs

Name: Matbucha with Eggs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: North African
Ingredients: 3 tbsp olive oil; 2 red bell peppers, diced; 1 jalapeno pepper, minced; 4 garlic cloves, minced; 6 plum tomatoes, peeled, diced; 1 tsp sweet paprika; 1 tsp salt; 4 eggs; 2 tbsp fresh parsley, chopped

A rich North African cooked tomato and pepper salad slow-simmered with aromatic spices, topped with soft-cooked eggs.

55 minMediumServes 2290 cal/serving

North AfricanBreakfastStovetopVegetarianMediterraneanHigh FiberLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

3 tbsp olive oil
2 red bell peppers, diced
1 jalapeno pepper, minced
4 garlic cloves, minced
6 plum tomatoes, peeled, diced
1 tsp sweet paprika
1 tsp salt
4 eggs
2 tbsp fresh parsley, chopped

Instructions

1

Heat 3 tbsp olive oil in a medium skillet over medium heat.
2

Add 2 diced red bell peppers and 1 minced jalapeno pepper, cooking for 10 minutes until soft.
3

Stir in 4 minced garlic cloves, 1 tsp sweet paprika, and 1 tsp salt, cooking for 1 minute until fragrant.
4

Add 6 peeled, diced plum tomatoes, reduce heat to low, and simmer uncovered for 25 minutes until thick.
5

Create 4 small wells in the sauce and crack one of the 4 eggs into each well.
6

Cover and cook for 5 to 8 minutes until whites are set and yolks remain soft.
7

Sprinkle with 2 tbsp chopped fresh parsley and serve hot.

Questions

How long does Matbucha with Eggs keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Matbucha with Eggs?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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