Ingredients
White bread dough
wheat flour 400
water
sugar
dissolve in water
baker’s yeast
emulsifyer baking agent
rapeseed oil
add gradually after 2 minutes
butter
add gradually after a further 2 minutes
table salt
add towards the end of the mixing time and knead the dough until an extensive gluten structure is built
Proofing: 75–90 minutes
Additional ingredients
eggs (60, small)
fine semolina
(for rolling out)
Shakshuka filling
olive oil
garlic, finely chopped
tomatoes, peeled, roughly diced
bell pepper, red
cut into 3 cm sticks
table salt
ground black pepper
paprika powder, mild
basil, fresh, chopped
tomato purée
Production
Filling
Heat the olive oil and lightly sauté the finely chopped garlic. Add the tomatoes and bell peppers and cook on high heat for about 5 minutes. Season and simmer on low heat for about 20 minutes. Finally, mix in the chopped basil leaves and tomato purée. Allow to cool slightly.
Processing
Weigh out 2’100 g of the mixture and shape round. Roll out to a thickness of approx. 1.5 mm and place in greased, round aluminum molds (11 cm Ø, 1.5 cm high). Pull out the corners on two sides so that it looks like a small pan.
Piece proofing: Leave to proof at room temperature for 10–15 minutes.
Baking preparation
Press down lightly on the bases with your fingertips, then add 60 g of filling to each and use a spoon to make a well for the egg.
Baking
Load into a medium-hot oven with a little steam and bake for about 12 minutes until half done.
Finishing
Crack an egg (40–50 g) into the indentation and bake for another 12 minutes until the egg has set.
Tip: If the shakshuka is not going to be eaten immediately, it is best to leave the last step until just before serving and keep the tartlets pre-baked. Otherwise, the surface of the egg will dry out.
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Evaluation