Shakshouka

Instructions

1. 1

   Toast Garlic and Pepper

   3 min

   Start by placing a dry pan over medium heat. Add the black pepper and sliced garlic, stirring gently until they release their aromatic fragrance, which should take about 2-3 minutes. Be careful not to burn them, as this can create a bitter taste.

2. 2

   Infuse with Olive Oil

   1 min

   Once the garlic and pepper are aromatic, pour in the extra virgin olive oil and let it heat for about 1 minute. This will allow the flavors to meld beautifully, enhancing the base of your sauce.

3. 3

   Simmer Tomatoes and Salt

   4 min

   Add the chopped tomatoes and a pinch of salt to the pan. Stir well, then cover the pan with a lid and let it simmer for 5 minutes, allowing the tomatoes to soften and release their juices, creating a flavorful sauce.

4. 4

   Mash and Thicken Sauce

   6 min

   After 5 minutes, remove the lid and use a fork or potato masher to break down the tomatoes into a chunky sauce. Continue to cook uncovered, stirring occasionally, until the sauce reaches your desired thickness, which may take another 5-10 minutes.

5. 5

   Create Wells for Eggs

   4 min

   With the sauce ready, use a spoon to make small wells in the mixture. Carefully crack the eggs into these wells, ensuring that the eggs are resting directly on the pan surface rather than floating in the sauce for even cooking.

6. 6

   Cover and Cook Eggs

   4 min

   Place the lid back on the pan and allow the eggs to cook undisturbed for about 5 minutes. This will help cook the whites while keeping the yolks runny, but feel free to adjust the time based on your preference for egg doneness.

7. 7

   Steam Eggs Off Heat

   2 min

   Once the cooking time is up, remove the pan from heat but leave the lid on. Let the eggs steam in the residual heat for another 1-2 minutes to finish cooking gently, ensuring they remain tender.

8. 8

   Serve with Flatbread

   2 min

   Spoon the shakshouka onto plates and serve hot, ideally with warm flatbread on the side. This dish is perfect for scooping up the sauce and eggs, making for a delicious breakfast or brunch.