Egg with matbukha and cream sauce
6 servings
40 minutes
Matbukha is a juicy Moroccan tomato-pepper sauce that sometimes you want to soften with something. Here its pressure is slightly restrained by a cream sauce. Recipe from the menu of the restaurant I Like Wine 2.0 by chef Roman Orlov.
1
Prepare all vegetables: wash, peel off the skin, remove stems and seeds.
- Red sweet pepper: 2 pieces
- Tomatoes: 4 pieces
- Onion: 2 heads
- Garlic: 1 clove
2
Chop the tomatoes, 1 onion, and pepper into small pieces. Mince the garlic.
- Tomatoes: 4 pieces
- Onion: 2 heads
- Red sweet pepper: 2 pieces
- Garlic: 1 clove
3
Heat the pan and sauté the chopped onion in olive oil.
- Olive oil: 3 tablespoons
- Onion: 2 heads
4
Add pepper and paprika, mix.
- Red sweet pepper: 2 pieces
- Sweet paprika: 1 teaspoon
5
Add tomatoes, garlic, turmeric, and coriander to the pan. Mix well. Season with salt and pepper to taste.
- Tomatoes: 4 pieces
- Garlic: 1 clove
- Turmeric: 1 teaspoon
- Ground coriander: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Simmer the sauce a bit and remove from heat. Moroccan matbouha sauce is ready.
7
Next, prepare the creamy cheese sauce. Pour vegetable oil into a pot and place it on low heat.
- Vegetable oil: 30 ml
8
Finely chop the remaining onion and add it to the pot.
- Onion: 2 heads
9
Add thyme to the onion and simmer until the onion is soft.
- Thyme: 2 g
10
Pour wine into the pot. Let it reduce a bit and add sea salt, cream, and melted cheese.
- White wine: 160 ml
- Sea salt: 3 g
- Whipping cream 33%: 850 ml
- Processed cheese: 180 g
11
Stir and simmer for 20 minutes.
12
Remove from the stove and blend the contents of the pot with a blender. The creamy cheese sauce is ready.
13
Prepare an egg. Pour water into a saucepan and place it on high heat.
- Chicken egg: 4 pieces
14
Once the water boils, reduce the heat and stir the water to create a vortex in the center.
15
Crack an egg in the center and boil for 5 minutes.
16
Take the egg with a slotted spoon.
17
Wash the green onion and chop it finely.
- Spring onion: to taste
18
Assemble the dish. Put a couple of spoons of matbukh in a plate and place an egg on top.
19
Pour cheese sauce over the egg, then sprinkle with onion and basil leaves.
- Spring onion: to taste
- Basil: to taste
20
Place 2 spoons of Greek yogurt nearby.
- Greek yoghurt: 120 g
21
To serve.
