Shakshouka

1. 1

   1

2. 2

   First, pan fry the black pepper and garlic over a dry medium heat until fragrant.

3. 3

   2

4. 4

   Add a good amount of extra virgin olive oil and infuse for a minute.

5. 5

   3

6. 6

   Once the oil heats up, add the tomatoes and salt, and cover with a lid. Simmer for 5 minutes.

   5 minutes
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   4

8. 8

   Remove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.

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   5

10. 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.

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    6

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    Cover the eggs and leave it for 5 minutes without lifting the lid.

    5 minutes
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    7

14. 14

    Remove from the heat and let the residual heat steam the eggs for 1-2 minutes.

    1–2 minutes
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    8

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    Serve with flatbread. Enjoy!

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