Tortino of Sundried Tomatoes

• 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

1. In a nonstick saute pan, heat olive oil until smoking.
2. Add garlic and cook until light golden brown.
3. Add tomatoes and cook until very soft, about 4 to 6 minutes.
4. Remove from heat, add eggs, Parmigiano and thyme and return to heat and allow to set without stirring over medium heat.
5. Serve warm as antipasto with fettunta.

virgin olive oil, garlic, tomatoes, eggs, thyme

Taken from www.foodnetwork.com/recipes/mario-batali/tortino-of-sundried-tomatoes-recipe.html (may not work)