Shakshouka

First, pan fry the black pepper and garlic over a dry medium heat until fragrant.

Add a good amount of extra virgin olive oil and infuse for a minute.

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. Reduce until you reach the desired consistency of choice.

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 for 5 minutes without lifting the lid.

Remove from the heat and let the residual heat steam the eggs for 1-2 minutes.

Serve with flatbread. Enjoy!