Shakshouka
Category: Miscellaneous
Cuisine: Saudi Arabian
Instructions
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. Simmer for 5 minutes.
4
Remove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.
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.
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. Enjoy!
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. Simmer for 5 minutes.
4
Remove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.
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.
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. Enjoy!
Ingredients
- 250g Tomato
- 40 ml Extra Virgin Olive Oil
- 4 Egg
- 4 sliced Garlic Clove
- To taste Black Pepper
- To taste Salt