1
1
2
First, pan fry the black pepper and garlic over a dry medium heat until fragrant.
3
2
4
Add a good amount of extra virgin olive oil and infuse for a minute.
5
3
6
Once the oil heats up, add the tomatoes and salt, and cover with a lid. Simmer for 5 minutes.
7
4
8
Remove the lid and mash the tomatoes. Reduce until you reach the desired consistency of choice.
9
5
10
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.
11
6
12
Cover the eggs and leave it for 5 minutes without lifting the lid.
13
7
14
Remove from the heat and let the residual heat steam the eggs for 1-2 minutes.
15
8
16
Serve with flatbread. Enjoy!