Shakshouka
A tomato-based skillet dish where eggs are poached in a simmering spiced tomato sauce with garlic and olive oil, finished with pepper and salt, and typically served with flatbread.
Pasos
- 1
First, dry-fry the black pepper and garlic over medium heat until fragrant.
- 2
Add a good amount of extra virgin olive oil and infuse for about 1 minute.
- 3
Once the oil heats up, add the tomatoes and salt, and cover with a lid. Simmer for 5 minutes.
- 4
Uncover and mash the tomatoes until you reach the desired consistency.
- 5
Make wells in the sauce for the eggs, lower the heat, and crack the eggs into the wells, making sure they touch the pan and not the sauce.
- 6
Cover the skillet and cook for about 5 minutes.
- 7
Remove from heat and let residual heat steam the eggs for 1-2 minutes.
- 8
Serve with flatbread and enjoy.
