Tomatoes cooked in oil until they break down, then over low heat with roasted peppers, garlic and paprika until the oil separates: matbucha, divided among hot clay pots, with eggs baked in it in the oven.
Heat the oil in a wide pot over medium heat, add the tomatoes and cook for 10 minutes, until they break down and release their liquid.
⚙ Pan-fryingStoveWide, shallow pot
2
Add the roasted peppers, chili pepper, garlic, paprika, sugar and salt.
3
Turn down to low and simmer uncovered 30–35 minutes, stirring every few minutes and scraping the bottom. The matbucha is ready when the oil separates and rises to the edges and the sauce is dark red and glossy.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4
Preheat the oven to 210°C (410°F) and put 4 individual clay pots, 14 cm across in it for 10 minutes.
⚙ Preheating the OvenOvenClay pot
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5
Divide the matbucha among the pots, make two wells in each one with the back of a spoon and crack the eggs into them.
Spoon / teaspoon (regular)
6
Bake in the pots 9–11 minutes, until the white is set and the yolk wobbles when shaken.
⚙ BakingOvenClay pot
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Set each pot on a plate, since it is scorching hot, and serve right away with slices of bread.
Plate
380calories
16 gprotein
13 gcarbs
28 gfat
● protein 17%● carbs 14%● fat 69%
Per serving (396 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Canola oil: measured in cup in this recipe: 1 cup = 216 g · 884 kcal per 100 g · More about Canola oil →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Sugar: measured in tsp in this recipe: 1 tsp = 4.2 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
🔧 Tools needed (5) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Clay pot· Also works: Cast-iron pot (None)
Plate· Also works: Serving platter (None)
By the steps, as the recipe is built now: another version or addition can change the list.
