Quick and simple tunisian chechouka: eggs, tomato, garlic
Tomatoes, garlic, EVOO- what's not to like?! And one of the best things about it is that it can be made year- round because the grape tomatoes even have flavor in the winter! In the end, you should have creamy eggs with bright flavor that is equal parts garlic and tomato.This was inspired by a paperback cookbook 40 years ago, and this dish was the second Arabic food I learned to make after babaganoosh.
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