Shakshouka

1. 1
2. First, pan fry the black pepper and garlic over a dry medium heat until fragrant.
3. 2
4. Add a good amount of extra virgin olive oil and infuse for a minute.
5. 3
6. Once the oil heats up, add the tomatoes and salt, and cover with a lid. Simmer for 5 minutes.
   5 minutes
7. 4
8. Remove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.
9. 5
10. Make craters for the eggs and lower the heat. Carefully crack the eggs into the craters, making sure it touches the pan and not the tomato sauce.
11. 6
12. Cover the eggs and leave it for 5 minutes without lifting the lid.
    5 minutes
13. 7
14. Remove from the heat and let the residual heat steam the eggs for 1-2 minutes.
    1–2 minutes
15. 8
16. Serve with flatbread. Enjoy!

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.