Most things that are wonderful start with sauteeing garlic. This does too. In olive oil, no less (I think we’re getting closer to Tuscany with every word I write). Once it gets fragrant and barely changes color, add the drained tomatoes and thyme sprigs. Simmer until some of the juices evaporate and it thickens up a bit. Remove a bit of the tomato mixture (about a third or so).
Next comes that incredible, edible egg. I love eggs. For this recipe, they should be carefully cracked and placed on the tomatoes equi-distant from each other (especially if you’re going to want to try to serve them in a nice little ramekin). Carefully spoon the reserved tomato mixture over the whites of the eggs and then cover the dish until those whites that you can’t see just set. No, that’s not sarcasm. Why?
Uncover the skillet and put it under the broiler until the whites are set. If there is a way to do this and keep the yellow showing instead of getting a white film, I don’t know it. My yolk got milky (which was ok; the inside was still nice and runny). Take the pan out, sprinkle with chives and cheese and serve with toast.