Shakshouka
Shakshouka is a one-pan breakfast of eggs poached in spiced tomato sauce, where simplicity becomes sophistication. This Saudi Arabian staple relies on the Maillard reaction of garlic and tomato to build depth, then uses the yolk's richness to balance heat and acid. The technique demands patience, not precision: let the sauce simmer until it concentrates, then nestle eggs into the warmth and cover until the whites just set. Extra virgin olive oil isn't garnish here, it's structure, carrying flavor while the eggs finish cooking in residual heat.
Instructions
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!.
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