Shakshuka Matbucha with Milk Buns
Serves 1
Directions
- 1Place all the dough ingredients in a mixer bowl.
- 2Knead at low speed for about 10 minutes.
- 3Process into a ball and let rise until doubled in volume.
- 4Divide the dough into 50-70 gram balls and process each ball to a uniform texture.
- 5Let stand for 20 minutes, flatten each ball and fill with a cube of mozzarella.
- 6Close well and arrange in a baking pan and let rise for about 40 minutes.
- 7Brush with the egg and oil mixture and transfer to a preheated oven at 180 degrees for about 25 minutes until evenly browned.
- 8Heat 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.
- 9Boil water with a little salt, add the eggs at room temperature and cook for 6 minutes.
- 10Transfer to ice water, wait a few minutes, peel and cut in half.
- 11Add the cherry tomatoes and eggs to the shakshuka, cook for 6 minutes and turn off.
- 12Brush the buns generously with pesto and olive oil.
- 13Sprinkle with basil and Bulgarian cheese.
Ingredients
- eggs
- 800 grams crushed tomatoes
- 3 green peppers
- 8 garlic cloves
- handful cherry tomatoes
- 0.25 cup olive oil
- 1 tablespoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sugar
- basil leaves
- Bulgarian cheese
- 580 grams bread flour/white flour
- 1 cup milk
- 100 grams melted butter
- 1 egg
- 2 tablespoons sugar
- 1 tablespoon salt
- 30 grams fresh yeast
- 1 tablespoon dry yeast
- egg yolk with a little oil
- pesto with olive oil
- 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.
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