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…
- Prep
- 13 min
- Cook
- 30 min
- Total
- 43 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
First, pan fry the black pepper
First, pan fry the black pepper and garlic over a dry medium heat until fragrant.
Add a good amount of extra
Add a good amount of extra virgin olive oil and infuse for a minute.
Once the oil heats up, add
Once the oil heats up, add the tomatoes and salt, and cover with a lid. Simmer for 5 minutes.
Remove the lid and mash the tomatoes
Remove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.
Make craters for the eggs and lower the heat
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.
Cover the eggs and leave it
Cover the eggs and leave it for 5 minutes without lifting the lid.
Remove from the heat and let
Remove from the heat and let the residual heat steam the eggs for 1-2 minutes.
Serve with flatbread
Serve with flatbread. Enjoy!
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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