Time: 40 min.
Complexity: easily
Servings: 4

A quick tomato sauce made from canned tomatoes in their own juice, thyme, and olives stuffed with pimento peppers provides the nourishing base for this simple egg dish, which is first cooked on the stovetop and then baked in the oven until the eggs are set. Serve with toasted country bread rubbed with garlic for dipping in the runny yolk and mopping up any delicious sauce residue.

Ingredients:

• 4 cloves of garlic
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 4 fresh sprigs of thyme + extra for serving (optional)
• 1/4 cup gin or white wine
• 1 can (800-900 g) of canned tomatoes in their own juice
• 1 cup pimento-stuffed olives, thinly sliced, plus 1/4 cup brine from jar
• 8 large eggs
• 4 slices toasted country bread

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, pimento pepper, toasts, garlic, white wine, gin, thyme

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Preparation:

Step 1
• Crush 3 cloves of garlic. Heat the olive oil in a large skillet over medium-high heat. Add the crushed garlic, onion, and thyme and cook, stirring, until golden brown, about 6 minutes. Add the gin and simmer until reduced by half.
Step 2
• Add the tomatoes, olives, and olive brine and bring to a boil. Cook, stirring occasionally, breaking up the tomatoes, until the sauce thickens slightly, 10-15 minutes. Season with 1/2 teaspoon each of salt and black pepper.
Step 3
• Make 8 shallow wells in the sauce. Working with 1 egg at a time, crack it into a ramekin or cup and carefully place it into the well. Season the eggs with salt and black pepper.
Step 4
• Cover the pan and simmer over low heat until the egg whites are set but the yolks are still runny, about 8 minutes. Sprinkle with fresh thyme, if using.
Step 5
• Rub the toasted bread slices with the remaining garlic clove and serve with the sauce and scrambled eggs.

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