Quick And Simple Tunisian Chechouka: Eggs, Tomato, Garlic

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   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.

* Per serving · 4 servings · Values may vary.

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