Shakshouka

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!