Ingredients
- 4 tablespoons virgin olive oil
- 4 cloves garlic, thinly sliced
- 4 large ripe tomatoes, roughly chopped (or 1 cup sundried tomato julienne)
- 4 eggs, beaten
- 4 tablespoons freshly grated Parmigiano-Reggiano
- 1 tablespoon chopped fresh thyme leaves
Directions
In a nonstick saute pan, heat olive oil until smoking. Add garlic and cook until light golden brown. Add tomatoes and cook until very soft, about 4 to 6 minutes. Remove from heat, add eggs, Parmigiano and thyme and return to heat and allow to set without stirring over medium heat. Serve warm as antipasto with fettunta.
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By bwerde_7165726
flushing, NY
on February 03, 2007
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i almost wonder if this was a typo on the ingredients list. but a cup of julienned sundried tomatoes creates a horrible imbalance with only four eggs. i made with five egss and only 3/4 cup, and it was still basically mouthfuls of sundried tomato.
make with the fresh toms, and maybe 1/2 to 1/3 the garlic and you'd have a nice dish. if you want to use sindried toms, use 1/4 cup or less.
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