Shakshouka

• 250g Tomato
• 40 ml Extra Virgin Olive Oil
• 4 Egg
• 4 sliced Garlic Clove
• To taste Black Pepper
• To taste Salt

Preparation

1. 1 First, pan fry the black pepper and garlic over a dry medium heat until fragrant. 2 Add a good amount of extra virgin olive oil and infuse for a minute. 3 Once the oil heats up, add the tomatoes and salt, and cover with a lid.
2. Simmer for 5 minutes. 4 Remove the lid and mash the tomatoes.
3. Reduce until you reach the desired consistency of choice. 5 Make craters for the eggs and lower the heat.
4. Carefully crack the eggs into the craters, making sure it touches the pan and not the tomato sauce. 6 Cover the eggs and leave it for 5 minutes without lifting the lid. 7 Remove from the heat and let the residual heat steam the eggs for 1-2 minutes. 8 Serve with flatbread.
5. Enjoy!