Time: 40 min.
Complexity: easily
Servings: 4

A fragrant tomato sauce with olives makes the perfect base for this simple fried egg dish, cooked on the stovetop under a lid to ensure a perfectly cooked egg with a set white and a runny yolk. Serve it with a thick slice of bread for dipping into the yolk and soaking up the delicious sauce.

Ingredients:

• 2 tbsp. l. olive oil
• 1 small onion, chopped
• 3 cloves garlic, finely chopped
• 4 sprigs of thyme
• 1/4 cup white wine
• 1 can (900 g) of canned whole tomatoes in their own juice
• 1/2 cup pitted Kalamata olives, halved
• 8 large eggs
• Bread with crust for serving

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, white wine, thyme, tomato sauce, Kalamata olives

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Preparation:

Step 1
• Heat olive oil in a large skillet over medium-high heat. Add the onion, garlic, and thyme and cook, stirring occasionally, until golden brown, about 6 minutes.
Step 2
• Add the wine and cook until the liquid has reduced by half. Add the tomatoes and olives and bring to a boil. Cook, stirring occasionally and breaking up the tomatoes, until the sauce thickens slightly, 10-15 minutes. Season with 0.5 teaspoon each of salt and black pepper.
Step 3
• Make eight small wells in the sauce. Then crack one egg into a cup and carefully pour it into each well. Season the eggs 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
• Garnish with fresh herb sprigs, if using, and serve with bread for dipping.

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