For me, mornings are the best part of each day. This is when I have the best mood, when I feel energized and truly alive. Naturally, breakfast is also among the things I appreciate the most when it comes to daily habits.

Unfortunately, we don't serve rich and delicious meals each morning. We are either on the run, eating a quick yoghurt, or taking a sandwich and eating it on the way to the office.

However, from time to time, we stop running and pretend it's weekend time. In those days, we delight ourselves with a scrumptious meal such as some delicious Huevos Rancheros or some Biscuits and Gravy.

Now since this time of year, tomatoes are so ripe and juicy, it is such a pity not to consume them with every single occasion. With this thought in mind, this morning, I made an extremely easy summer shakshuka recipe where I allowed the tomatoes to be the hero of the dish.

This being said, let me tell you how to make shakshuka with only what you have in your fridge and pantry.

• Start by placing a pot of water to boil. When this happens, add the tomatoes to boiling water and let them boil for 2 minutes.
• When done, transfer them to a bowl with cold water. Let them cool down.
• While this happens, chop an onion and gently fry it in the olive oil on medium heat for 4-5 minutes or until soft and translucent. Grate the garlic in there, stir to combine and remove the pan from the heat.
• Peel the tomatoes and dice them. Place everything in a bowl carefully not to lose any of the juice.
• After finishing dicing the last tomato, put the pan back on medium heat and transfer the chopped tomatoes in there.

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• Add the salt, pepper, chili powder and thyme and stir to combine. Let it reduce on medium-low heat for 5-7 minutes.
• When the tomato sauce is all bubbly, add the sugar and stir again. Reduce the heat to low and let it simmer for another 3-4 minutes.

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• You can make up to 6 eggs in here, but I find the best number not to exceed 4.
• With a wooden spoon, make little wholes and pour each egg in there. Season them with salt and pepper.

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• Place a lid over the pan and let them cook for 3-4 minutes, depending on how runny you like your yolks.
• Serve immediately with some crispy bread and Greek yoghurt.

With the instructions done, I feel obliged to tell you that this is not exactly the traditional shakshuka recipe but my own interpretation. To share some light about the matter, I think that talking about some very quick shakshuka wiki facts is the thing to do.

The dish's origins go all the way back to 16th century Northern Africa. Back then, the region was part of the Ottoman Empire, and therefore spices and saucy meals were eaten regularly. Yet, the recipe came to life only after the Conquistador by the name of Hernan Cortés brought tomatoes with him from Colombia.

Finally, regarding the shakshuka calories questions, they are listed below, along with all the other nutritious factors.

* You can use any spices you like for this dish. I personally wanted to keep it simple, so I can really taste the tomatoes. But please improvise as much as you like.

** Don't forget to tag us on Instagram when making this.