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Scrambled eggs with garlic
Makes 4 servings
3 tablespoons olive oil
1/3 cup thinly sliced shallots
3 cloves garlic, thinly sliced
1 1Ž2 pounds plum tomatoes, peeled, seeded and chopped
3 sprigs fresh thyme
1 1Ž2 teaspoons salt
Freshly ground black pepper
10 large eggs
2 tablespoons plus 1 teaspoon water
2 tablespoons butter, cut into bits
2 tablespoons chopped freshly parsley leaves
Heat the oil in a medium-size skillet over medium heat. Add the
shallots and cook, stirring for one minute. Add the garlic, stirring,
until fragrant, about 30 seconds. Add the tomatoes, thyme, one
teaspoon of the salt, and pepper to taste, and cook until the mixture is dry, about 10 minutes. Remove from the heat.
Break the eggs into a bowl. Add half of the tomato mixture (keep the remaining tomatoes warm), the water, butter, and the remaining one-half teaspoon salt, and beat with a wooden spoon. Pour the eggs into a saucepan over low heat and whisk continuously until the eggs begin to thicken, about six minutes. Remove from the heat and continue whisking for 30 seconds, then replace over low heat and cook, always whisking, for two minutes. Remove again from the heat and continue whisking for another 30 seconds, then replace over low heat and continue whisking for two to four minutes or until desired doneness.
Remove the eggs from the heat and mix in the parsley. Pour the eggs into a large serving bowl and mound the remaining tomato mixture in the center. Serve immediately.
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