Recipe courtesy of Mario Batali
Total:
40 min
Active:
10 min
Level:
None

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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