Shakshouka

7 steps · 1h 23m total

1. 01

   Toast Spices, Infuse Oil

   In a skillet, toast the black pepper and garlic over dry medium heat until they become fragrant. Pour in the extra virgin olive oil and let it infuse with the toasted aromatics for about 1 minute.

2. 02

   Simmer Tomatoes

   Once the oil is hot, add the tomatoes and salt. Cover the pan with a lid and simmer for 5 minutes.
3. 03

   Mash and Reduce Sauce

   Remove the lid, then use a spoon or spatula to mash the softened tomatoes. Continue to simmer, uncovered, until the sauce reduces to your desired consistency.
4. 04

   Add Eggs

   Using the back of a spoon, create four distinct craters in the tomato sauce for the eggs, then lower the heat. Carefully crack one egg into each crater.

   A useful tip: try to get the egg white to touch the bottom of the pan directly, rather than just sitting on top of the sauce. This helps the whites set more evenly.

5. 05

   Cook Eggs

   Cover the pan with the lid and let the eggs cook undisturbed for 5 minutes. Resist the urge to peek!
6. 06

   Rest Eggs

   Remove the pan from the heat. Keep it covered and let the residual heat continue to steam the eggs for another 1 to 2 minutes, until the whites are fully set but the yolks are still runny.
7. 07

   Serve Warm

   Serve the shakshouka warm, perhaps with some flatbread for scooping up the sauce and runny yolks.