Shakshouka — eggs gently poached in a simple, garlicky tomato sauce spiked with black pepper. A warming, comforting Middle Eastern dish, perfect scooped up with flatbread.
- 250g Tomato
- 40 ml Extra Virgin Olive Oil
- 4 Egg
- 4 sliced Garlic Clove
- To taste Black Pepper
- To taste Salt
Video
Preparation
- First, pan-fry the black pepper and garlic over a dry medium heat until fragrant.
- Add a good amount of extra virgin olive oil and infuse for a minute.
- Once the oil heats up, add the tomatoes and salt, cover with a lid, and simmer for 5 minutes.
- Remove the lid and mash the tomatoes, then reduce until you reach your desired consistency.
- Make craters for the eggs and lower the heat. Carefully crack the eggs into the craters, making sure they touch the pan and not just the tomato sauce.
- Cover the eggs and leave for 5 minutes without lifting the lid.
- Remove from the heat and let the residual heat steam the eggs for 1–2 minutes.
- Serve with flatbread.
