Step 1 of 7
Shakshouka
Pan-fry the black pepper and sliced garlic in a dry pan over medium heat until fragrant.
— Dry-toasting the garlic and pepper first develops deeper flavour than frying in oil.
Step 2
Add the olive oil and infuse for 1 minute.
Step 3
Add the tomatoes and salt. Cover with a lid and simmer for 5 minutes.
Step 4
Remove the lid and mash the tomatoes. Continue to reduce until you reach your desired sauce consistency.
Step 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.
Step 6
Cover and cook for 5 minutes without lifting the lid.
Step 7
Remove from the heat and let the residual heat steam the eggs for 1 to 2 minutes. Serve from the pan with flatbread.
