GourmetGo
Follow the master commands
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!
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
"Let meat rest for at least 5-10 minutes after cooking to retain its juices."
"Prep all your ingredients (mise en place) before you start the heat."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
