or spoon over scrambled eggs in the morning. You certainly don't have to use it exclusively with dishes that slant Middle Eastern or Mediterranean: "Wrap Brie with puff pastry, top with matbucha ...

Simmer until tomatoes have thickened, about 10 minutes, and add Matbucha Sauce, bring to a med- high heat. When hot, take a spoon and make divots in the sauce. Gently crack the eggs into the ...

The matbucha is bright and fresh, so use it wherever you want a little taste of summer: Spread it on toasted bread; use it as the base for a salad dressing; or use it as a condiment for eggs ...

Use Matbucha as is if you already have some in your fridge, but if preparing fresh, cook over a high heat in half the time. • I serve 2 eggs per person, but you can go for more or fewer.

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This article originally appeared on The Nosher. Matbucha is a Maghrebi dish made of tomatoes and peppers and means “cooked salad” in Arabic. Jewish immigrants from Morocco, Tunisia ...

When my twin nephews Luca and Nico were little boys, they loved Matbucha. At Friday night dinners, they would chime together “Maman, can we have Moroccan ketchup?” It was so cute and so ...