Shakshuka

A classic Middle Eastern dish — eggs baked in a fragrant tomato sauce with garlic and olive oil. Perfect for breakfast or a light dinner.

Ingredients

• 250 g Tomatoes
• 40 ml Extra virgin olive oil
• 4 pcs Eggs
• 4 clove Garlic
• to taste Black pepper
• to taste Salt

Instructions

1. On a dry medium-sized skillet, toast the black pepper and finely chopped garlic until fragrant.
2. Add the olive oil and let it infuse with the garlic for about a minute.
3. Add the diced tomatoes and salt to taste. Cover with a lid and simmer over medium heat for 5 minutes.
4. Remove the lid and crush the tomatoes with a wooden spoon. Continue cooking until the sauce reaches the desired consistency.
5. Make small indentations in the sauce and carefully crack the eggs into them so they touch the bottom of the skillet. Reduce the heat and cover with a lid.
6. Leave the dish on the turned-off heat for 1–2 minutes to allow the residual heat to cook the eggs to the desired doneness.
7. Serve the hot shakshuka with flatbread and enjoy!