Shakshuka with Mozzarella di buffalo and baby tomatoes

Shakshuka is an egg-based Tunisian dish. And many versions can be found all around the Mediterranean sea. This one is my Italian take on it.


1- In a large pan place some olive oil. Add three cloves of garlic minced and let them fry for a few minutes.
2- Add About 10 organic baby tomatoes cut in half and stir. Cover and let it simmer for about 10 minutes.
3- Add three eggs, about 100 gr of Mozzarella di Buffallo cut in small pieces and a few branches of fresh mint. Close back the lid and let it cook until the egg yolks are cooked (midway between runny and hard).

Serve with a light salad, a side of fresh bread or plain Parathas (recipe here), and some hot chile. 


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