Recipe courtesy of Mario Batali
Show: Molto Mario
Print
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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Chuck's Sun-Dried Tomatoes

Recipe courtesy of Chuck Hughes

Hummus with Sun-Dried Tomatoes

Stuffed Calamari with Peas and Sundried Tomatoes

Recipe courtesy of Mario Batali

Fresh Tagliatelle with Garlic, Rucola and Sundried Tomatoes

Recipe courtesy of Mario Batali

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Recipe courtesy of Giada De Laurentiis

Farfalle con Acciughe e Pomodori Secchi (Farfalle with Anchovies and Sun-Dried Tomatoes)

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

Recipe courtesy of Giada De Laurentiis

On TV

So Much Pretty Food Here