Red Shakshuka

For matbukh, spicy vegetable caviar, chop the onion into half rings, and the tomatoes and peppers into large random pieces (if you want a proper spicy matbukh, do not remove any seeds or inner partitions; instead of one chili pepper, you can use two). Also chop the garlic coarsely.

In a spacious pot, heat vegetable oil. First, add the onion and sauté until lightly caramelized. Next, add peppers, tomatoes, and garlic; season with cumin and mix. Pour in the passata. Add salt — about three pinches — then add paprika and a bit of sugar (the amount depends on your taste and the sweetness of the tomatoes; you can adjust sugar and salt at the end). Bring to a boil, reduce heat, and simmer covered for 5 hours. If it starts to burn, add water. Blend the finished matbukh.

Place a large skillet over medium heat. Transfer the matbukh to it (no need to add oil beforehand, there's enough in the matbukh), heat it up and make some indentations with a wooden spatula.

When the matbukh starts to bubble, carefully pour the eggs into the hollows without damaging the yolk. Slightly salt the yolks and whites (not the matbukh, as it already contains salt).

Reduce the heat, cover the shakshuka with a lid, and cook until the whites are slightly set (the yolks should remain runny!). Then crumble the cheese (or feta, or any other soft cheese to taste) by hand and sprinkle it over the shakshuka, along with chopped cilantro.

Serve in a skillet with bread. First, dip the bread in the yolks and scoop up the matbukh with cheese; then you can switch to forks.