Shakshouka

Ingredients

• 250 gtomatoes
• 40 mlextra virgin olive oil
• 4 clovegarlic, sliced
• black pepper, to taste; dry-toasted with garlic first
• salt, to taste
• 4eggs

Method

1. 1

   Pan-fry the black pepper and sliced garlic in a dry pan over medium heat until fragrant.

2. 2

   Add the olive oil and infuse for 1 minute.

3. 3

   Add the tomatoes and salt. Cover with a lid and simmer for 5 minutes.

4. 4

   Remove the lid and mash the tomatoes. Continue to reduce until you reach your desired sauce consistency.

5. 5

   Reduce the heat to low. Make 4 craters in the sauce. Carefully crack an egg into each crater, ensuring the eggs touch the base of the pan — not the sauce.

6. 6

   Cover and cook for 5 minutes without lifting the lid.

7. 7

   Remove from the heat and let the residual heat steam the eggs for 1 to 2 minutes. Serve from the pan with flatbread.