Time: 40 min.
Complexity: easily
Servings: 4

The eggs are simmered in a tart-sweet sauce of canned tomatoes, green olives, and thyme until the whites are set. The yolks should remain runny and luscious, so you can break off a piece of crispy garlic bread, dip it, and savor this explosion of flavors.

Ingredients:

• 4 cloves of garlic
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 4 sprigs of fresh thyme
• 1/4 cup gin or white wine
• 1 can (800-900 g) of canned whole tomatoes in their own juice
• 1 cup olives stuffed with pimento peppers, thinly sliced
• 1/4 cup olive brine
• 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, tomatoes, olive, olive brine, white wine, gin, thyme

We recommend

Preparation:

Step 1
• Crush 3 garlic cloves. Heat olive oil in a large skillet over medium-high heat. Add the onion, thyme, and crushed garlic and cook until golden, about 6 minutes. Add the gin and cook until reduced by half.
Step 2
• Add the tomatoes with their juice, olives, and brine and bring to a boil. Cook, stirring occasionally and breaking up the tomatoes, until the sauce thickens slightly, 10-15 minutes. Sprinkle with 0.5 teaspoon of salt and a couple of turns of the black pepper grinder.
Step 3
• Make 8 shallow wells in the sauce. Crack an egg into each and season with salt and pepper. Cover the pan and simmer over low heat until the egg whites are set but the yolks are still runny, about 8 minutes.
Step 4
• Rub the toasted bread slices with the remaining garlic clove and serve with scrambled eggs.

Votes: 1