👨‍🍳 作り方

1. 1

   For the malwah: In a small bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, combine flour and salt. Add the yeast mixture and vegetable oil. Mix until a dough forms.

   💡 プロのコツ: Knead for about 5-7 minutes until smooth and elastic.
3. 3

   Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

4. 4

   For the shakshuka: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.

5. 5

   Add minced garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant.

6. 6

   Pour in the crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken.

7. 7

   Once the dough has risen, punch it down and divide it into 4 equal portions. Shape each portion into a ball.

   💡 プロのコツ: Roll each ball into a thin, round flatbread.
8. 8

   Heat a lightly oiled griddle or frying pan over medium-high heat. Cook each malwah for 2-3 minutes per side, until golden brown and slightly puffed.

9. 9

   Make four wells in the simmering shakshuka sauce. Carefully crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your liking.

10. 10

    Garnish the shakshuka with fresh cilantro or parsley. Serve immediately with the warm malwah.