Shakshouka

1

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

2

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

3

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

4

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

5

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.

6

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

7

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

8

Serve with flatbread. Enjoy!