Shakshouka

Ingredients

• 250g Tomato
• 40 ml Extra Virgin Olive Oil
• 4 Egg
• 4 sliced Garlic Clove
• To taste Black Pepper
• To taste Salt

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm a dry pan over a medium heat and toast the garlic and black pepper until they smell fragrant.
2. Pour in the olive oil and let it warm through with the garlic for a minute.
3. Tip in the tomatoes, season with salt, cover, and simmer for 5 minutes.
4. Take off the lid and crush the tomatoes with a spoon, cooking them down to the thickness you want.
5. Lower the heat, hollow out small wells in the sauce, and crack an egg into each one so it sits directly on the pan base.
6. Put the lid back on and cook undisturbed for 5 minutes.
7. Take the pan off the heat and leave covered for a further 1-2 minutes so the eggs finish gently in the residual steam.
8. Serve straight from the pan with flatbread.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.