Shakshouka

Servings: 5  ·  Prep: 13 min  ·  Cook: 11 min

Ingredients

• 8¾ ounces Tomato
• 2¾ tablespoons vegetable broth
• 4 flax egg
• 4 sliced Garlic Clove
• To taste Black Pepper
• To taste Salt

Method

1. Prep: mix 1 Tbsp ground flax + 3 Tbsp water, rest 5 min.
2. First, water-sauté the black pepper and garlic over a dry medium heat until fragrant.
3. Add a good amount of vegetable broth and infuse for a minute.
4. Once the vegetable broth heats up, add the tomatoes and salt, and cover with a lid. Simmer for 5 minutes.
5. Remove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.
6. Make craters for the eggs and lower the heat.
7. Carefully crack the eggs into the craters, making sure it touches the pan and not the tomato sauce.
8. Cover the eggs and leave it for 5 minutes without lifting the lid.
9. Remove from the heat and let the residual heat steam the eggs for 1-2 minutes.
10. Serve with flatbread. Enjoy!

Adapted from TheMealDB