Salade Cuite - Moroccan Matbucha
The salade cuite, a French-Moroccan family dinner staple, comes in several forms. This dish typically comprises one-fifth of the required salad spread, though many variations exist. The original recipe calls for Cubanelles and tomatoes, while the all-green version substitutes spicy green peppers. Whether you choose to add the bell peppers or leave them out entirely, this salad is sure to please your guests.
Print
Servings: 4 servings
Calories: 285kcal
Add to Collection
Equipment
Ingredients
- 3 tbsp vegetable oil
- 1 large yellow onion minced
- 1 large green bell pepper seeded and finely chopped
- 1/2 Jalapeno chile pepper cored seeded and finely chopped
- 5 medium sized garlic cloves minced
- 1/4 cup tomato paste
- 1 28 oz can whole peeled tomatoes
- 2 1/2 tbsp sugar
- 1 tsp fine sea salt
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 sprig of parsley for garnish
- 4 large eggs
- 1/2 cup feta cheese crumbled
- 2 tbsp parsley minced
- 1 tsp Maldon smoked sea salt
Instructions
- Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
- Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.
- Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
- Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
Video
Notes
In Morocco, Salade Cuite is a type of roasted pepper salad that is often served with challah. Originally from the Jewish community of Morocco, the dish is known as Matbucha and is made from tomato and peppers. It is often accompanied by Zhug, a green Yemeni chilli sauce. This dish has been a part of the Israeli culinary culture for many years. In fact, it's even a staple in the Mediterranean.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 21g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1279mg | Potassium: 657mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1057IU | Vitamin C: 28mg | Calcium: 197mg | Iron: 4mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.