Shakshouka

Steps

1. Begin by lightly frying black pepper and garlic in a dry pan over medium heat until they become aromatic.
2. Pour in extra virgin olive oil and let it infuse for a minute.
3. Next, add tomatoes and salt, then cover the pan with a lid. Allow it to simmer for 5 minutes.
4. After simmering, uncover the pan and mash the tomatoes. Cook down until you achieve your preferred sauce consistency.
5. Create small wells in the sauce for the eggs. Carefully crack eggs into these wells, ensuring they touch the pan rather than the sauce.
6. Cover the pan and let the eggs cook for 5 minutes without lifting the lid.
7. Once done, remove from heat and let the eggs steam in the residual heat for 1-2 minutes.
8. Serve hot alongside flatbread. Enjoy!