Description
A simple yet elegant dish combining creamy soft-boiled eggs with sautéed cherry tomatoes, garlic-infused olive oil, and fresh herbs—perfect for any time of day.
Ingredients
Units
Scale
- 4 large eggs
- 1 cup cherry or grape tomatoes, halved
- 2 garlic cloves, sliced or minced
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh herbs (parsley, basil, or thyme), chopped
- Salt, to taste
- Cracked black pepper, to taste
- Crushed red pepper flakes (optional)
- Toasted bread or sourdough (optional, for serving)
Instructions
- Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for 6–7 minutes. Transfer immediately to an ice bath. Peel and set aside.
- In a small skillet, heat olive oil over low heat. Add garlic and sauté until lightly golden. Do not let it burn.
- Add halved tomatoes to the skillet. Season with salt, pepper, and herbs. Cook over medium heat for 5–7 minutes, until softened and juicy.
- Place peeled eggs on a plate or over toast. Spoon the warm tomato and garlic mixture over the eggs.
- Drizzle with extra garlic oil, sprinkle with fresh herbs, and top with optional red pepper flakes.
Notes
- Cook eggs exactly 6–7 minutes for perfect runny yolks.
- Use fresh, high-quality olive oil for best flavor.
- Tomato mixture can be made ahead and stored up to 3 days.
- Pairs well with toast, polenta, or grains for a more filling meal.
- Adjust herbs and spice level to suit your preferences.
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 370mg