Shakshuka Matbucha with Milk Buns

Serves 1
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Directions

  1. 1Place all the dough ingredients in a mixer bowl.
  2. 2Place all the dough ingredients in a mixer bowl.
  3. 3Place all the dough ingredients in a mixer bowl.
  4. 4Knead at low speed for about 10 minutes.
  5. 5Knead at low speed for about 10 minutes.
  6. 6Knead at low speed for about 10 minutes.
  7. 7Process into a ball and let rise until doubled in volume.
  8. 8Process into a ball and let rise until doubled in volume.
  9. 9Process into a ball and let rise until doubled in volume.
  10. 10Divide the dough into 50-70 gram balls and process each ball to a uniform texture.
  11. 11Divide the dough into 50-70 gram balls and process each ball to a uniform texture.
  12. 12Divide the dough into 50-70 gram balls and process each ball to a uniform texture.
  13. 13Let stand for 20 minutes, flatten each ball and fill with a cube of mozzarella.
  14. 14Let stand for 20 minutes, flatten each ball and fill with a cube of mozzarella.
  15. 15Let stand for 20 minutes, flatten each ball and fill with a cube of mozzarella.
  16. 16Close well and arrange in a baking pan and let rise for about 40 minutes.
  17. 17Close well and arrange in a baking pan and let rise for about 40 minutes.
  18. 18Close well and arrange in a baking pan and let rise for about 40 minutes.
  19. 19Brush with the egg and oil mixture and transfer to a preheated oven at 180 degrees for about 25 minutes until evenly browned.
  20. 20Brush with the egg and oil mixture and transfer to a preheated oven at 180 degrees for about 25 minutes until evenly browned.
  21. 21Brush with the egg and oil mixture and transfer to a preheated oven at 180 degrees for about 25 minutes until evenly browned.
  22. 22Heat a pan and add the crushed tomatoes, garlic, peppers and spices, cover and cook together for about half an hour until the liquids are reduced.
  23. 23Heat a pan and add the crushed tomatoes, garlic, peppers and spices, cover and cook together for about half an hour until the liquids are reduced.
  24. 24Heat a pan and add the crushed tomatoes, garlic, peppers and spices, cover and cook together for about half an hour until the liquids are reduced.
  25. 25Boil water with a little salt, add the eggs at room temperature and cook for 6 minutes.
  26. 26Boil water with a little salt, add the eggs at room temperature and cook for 6 minutes.
  27. 27Boil water with a little salt, add the eggs at room temperature and cook for 6 minutes.
  28. 28Transfer to ice water, wait a few minutes, peel and cut in half.
  29. 29Transfer to ice water, wait a few minutes, peel and cut in half.
  30. 30Transfer to ice water, wait a few minutes, peel and cut in half.
  31. 31Add the cherry tomatoes and eggs to the shakshuka, cook for 6 minutes and turn off.
  32. 32Add the cherry tomatoes and eggs to the shakshuka, cook for 6 minutes and turn off.
  33. 33Add the cherry tomatoes and eggs to the shakshuka, cook for 6 minutes and turn off.
  34. 34Brush the buns generously with pesto and olive oil.
  35. 35Brush the buns generously with pesto and olive oil.
  36. 36Brush the buns generously with pesto and olive oil.
  37. 37Sprinkle with basil and Bulgarian cheese.
  38. 38Sprinkle with basil and Bulgarian cheese.
  39. 39Sprinkle with basil and Bulgarian cheese.

Ingredients

  • eggs
  • eggs
  • eggs
  • 800 grams crushed tomatoes
  • 800 grams crushed tomatoes
  • 800 grams crushed tomatoes
  • 3 green peppers
  • 3 green peppers
  • 3 green peppers
  • 8 garlic cloves
  • 8 garlic cloves
  • 8 garlic cloves
  • handful cherry tomatoes
  • handful cherry tomatoes
  • handful cherry tomatoes
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • basil leaves
  • basil leaves
  • basil leaves
  • Bulgarian cheese
  • Bulgarian cheese
  • Bulgarian cheese
  • 580 grams bread flour/white flour
  • 580 grams bread flour/white flour
  • 580 grams bread flour/white flour
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 100 grams melted butter
  • 100 grams melted butter
  • 100 grams melted butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 30 grams fresh yeast
  • 30 grams fresh yeast
  • 30 grams fresh yeast
  • 1 tablespoon dry yeast
  • 1 tablespoon dry yeast
  • 1 tablespoon dry yeast
  • egg yolk with a little oil
  • egg yolk with a little oil
  • egg yolk with a little oil
  • pesto with olive oil
  • pesto with olive oil
  • pesto with olive oil
  • mozzarella cubes
  • mozzarella cubes
  • mozzarella cubes

Equipment

panpotbaking sheetmixer

Tips

  • Cook the eggs separately to a soft texture.
  • Boil eggs in water with a little salt.
  • After boiling the eggs, transfer them to ice water.
  • Brush the buns generously with pesto and olive oil.