Eggs Poached in Tomato Olive Sauce
Ingredients
- 4 cloves garlic
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 sprigs fresh thyme
- 1/4 cup gin or white wine
- One 28- to 32-ounce can whole tomatoes in juice
- 1 cup pimento-stuffed olives, sliced
- 1/4 cup olive brine
- Kosher salt and freshly ground black pepper
- 8 large eggs
- 4 slices toasted country bread
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