Shakshouka

Begin by gently pan-frying the black pepper and sliced garlic cloves over a dry, medium heat until their enticing aroma fills your kitchen, about a minute. This step unlocks the full fragrance of the spices and garlic, laying the foundation for a flavorful dish. Next, stir in a generous splash of extra virgin olive oil, allowing it to infuse with the pepper and garlic for a minute, creating a luscious, golden base for your tomatoes. Once the oil is warm and shimmering, add the fresh, chopped tomatoes along with a pinch of salt. Cover the pan with a lid and let the mixture gently simmer for 5 minutes, encouraging the tomatoes to soften and release their juices, blending beautifully with the infused oil. Remove the lid and, using a spoon or potato masher, crush the tomatoes to your desired texture. Continue to cook uncovered until the sauce thickens to your preferred consistency, stirring occasionally to prevent sticking. With the sauce ready, create small wells or craters in the tomato mixture for the eggs. Lower the heat to avoid overcooking and carefully crack each egg into these indentations, ensuring that the egg whites touch the pan bottom rather than the sauce, which helps them set nicely. Cover the pan and let the eggs poach gently in the sauce for about 5 minutes without lifting the lid. This ensures the eggs cook evenly and retain their silky texture. After removing the pan from the heat, allow the residual steam to finish cooking the eggs for another 1-2 minutes with the lid still on. This subtle steaming prevents overcooking while keeping yolks luscious and slightly runny. Serve your vibrant shakshouka hot, accompanied by warm flatbread. The bread is perfect for scooping up the flavorful tomato sauce and those delicately poached eggs. Enjoy this wholesome, comforting dish with family or friends!