صينية شكشوكة مخبوزة

Preparing the Dough: We place flour, dry yeast, and white sugar in the mixing bowl, then add cold milk

knead using a stand mixer on medium speed for two minutes.

We add salt and continue kneading for one more minute.

We cut cold butter into small cubes and gradually add them to the dough while kneading, until fully incorporated.

We continue kneading for 10 to 15 minutes until we get a smooth and elastic dough.

We cover the dough and leave it in a warm place to rise until it doubles in size.

After proofing, we gently punch down the dough to release the air, then divide it into equal balls and arrange them in a baking tray.

We let the dough rise again for about half an hour.

Preparing the Shakshuka: We finely chop white onions and slice the garlic cloves into thin slivers.

We roughly chop the red tomatoes.

In a skillet over medium heat, we heat some olive oil, then add the chopped onions and garlic, stirring until softened.

We add the chopped tomatoes, cover the skillet, and let them cook over low heat until they break down and turn into a soft sauce.

We add tomato paste, hot chili paste (Aden-style), salt, and black pepper, then stir the mixture and let it simmer for a few minutes to blend the flavors.

Once the dough has completed its second rise, we pour the shakshuka sauce into the center of the tray between the dough balls.

We gently crack and place eggs over the sauce (as desired).

We bake the tray in a preheated oven at 170°C (top and bottom heat with fan) for 15 to 20 minutes, or until the bread is golden and the eggs are cooked through.