Description
A North African tomato and pepper stew cooked with spices and optionally eggs.
Technical
The dish relies on Maillard browning of onions, garlic, and peppers at 180–200 °C to generate flavor‑forming aldehydes and ketones, followed by pectin hydrolysis and acidification of tomatoes at 90–95 °C to thicken the sauce. Capsaicin and volatile terpenes from cumin, paprika, and harissa are released at moderate heat, while gentle simmering of eggs at 70–80 °C sets the whites without curdling, preserving a silky texture.
Science
Primary Reaction
Maillard browning, pectin hydrolysis, capsaicin release
Sensory Profile
Aroma ()
smokyspicyearthytomatowarmherbalgarlickyonioncuminpaprika