Shakshouka

1. 1

   Step 1

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

   8 minutes

   Test the oil temperature with a small piece of food — it should sizzle immediately.
2. 2

   Step 2

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

   3 minutes
3. 3

   Step 3

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

   15 minutes

   Keep the heat low — gentle bubbles, not a rolling boil.
4. 4

   Step 4

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

   3 minutes
5. 5

   Step 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.

   5 minutes
6. 6

   Step 6

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

   3 minutes
7. 7

   Step 7

   Remove from the heat and let the residual heat steam the eggs for 1-2 minutes. Serve with flatbread. Enjoy!

   2 minutes

   Warm your serving plates in the oven briefly for a restaurant-quality touch.

Frequently Asked Questions