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Matbucha with Eggs

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

    Sprinkle with 2 tbsp chopped fresh parsley and serve hot.

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Questions

What is Matbucha with Eggs?

A rich North African cooked tomato and pepper salad slow-simmered with aromatic spices, topped with soft-cooked eggs. This reference files it under North African breakfast: made on the stovetop, rated medium and about 55 minutes start to finish.

How long does Matbucha with Eggs take?

As written, 55 minutes: 15 of prep and 40 of cooking. The longest single stretch is step 4 (25 minutes): "Add 6 peeled, diced plum tomatoes, reduce heat to low, and simmer uncovered for 25 minutes until thick."

How do I know when Matbucha with Eggs is done?

Go by the cues in the method rather than the clock. Step 6: cook until whites are set and yolks remain soft.

How do I know the sauce has reduced enough in Matbucha with Eggs?

Step 4 reads: "Add 6 peeled, diced plum tomatoes, reduce heat to low, and simmer uncovered for 25 minutes until thick." Go by step 4, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

How hot is Matbucha with Eggs?

Moderately. The heat in Matbucha with Eggs comes from 1 jalapeno pepper, minced. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Matbucha with Eggs contain eggs?

Yes: 4 eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Matbucha with Eggs?

One serving (the recipe makes 2) has 16 g of carbohydrate in about 290 calories, with 15 g protein and 19 g fat, plus 5 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

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