Baked Eggs in Tomato-Pimento Olive Sauce

A quick tomato sauce seasoned with thyme and studded with pimento-stuffed olives forms the base for this simple stovetop-baked egg dish. Toasted garlic-rubbed country bread is key for mopping up the sauce and the runny yolks.
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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4
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4 cloves garlic

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

4 fresh thyme sprigs

1/4 cup gin or white wine

One 28- to 32-ounce can whole tomatoes in juice

1 cup pimento stuffed olives

8 large eggs

Kosher salt and freshly ground black pepper

4 slices toasted country bread


  1. Smash 3 of the garlic cloves. Heat the oil in a large skillet over medium-high heat until hot. Add the smashed garlic, onions and thyme, and cook, stirring, until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes, olives and olive brine and bring to a simmer. Cook, stirring occasionally, while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper.
  2. Make 8 shallow wells in the sauce. Working with 1 egg at a time, crack into a ramekin or glass measure, and then gently pour into the wells. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set and the yolks are still runny, about 8 minutes. Garnish with fresh thyme if using.
  3. Rub the toasted bread slices with the remaining garlic clove and serve with the sauce and eggs.