Quick And Simple Tunisian Chechouka: Eggs, Tomato, Garlic
- 1 Tablespoon EVOO
- 2 teaspoons minced garlic
- 1 cup chopped ripe grape tomatoes, skin on
- 4 large eggs
- 1 Tablespoon cream
- Kosher Salt and Freshly Ground Black Pepper
- optional plain yoghurt
- In a small non-stick skillet, heat evoo til hot but not smoking. Turn heat to medium and add garlic,stir and immediately add tomatoes (which should sizzle). Season and cook over medium high heat til tomatoes break down and thicken, 8-15 minutes. (Cook further if they are watery; they should be somewhat dry.) Turn heat to low.Briefly whisk eggs and cream til frothy, and add to pan. Let sit a minute and then stir occasionally til eggs cook through but remain soft and wet. Season and serve as is or with optional plain yoghurt.
evoo, garlic, ripe grape tomatoes, eggs, cream, salt, yoghurt
Taken from food52.com/recipes/34649-quick-and-simple-tunisian-chechouka-eggs-tomato-garlic (may not work)