Difficulty:[usr 2]
Preheat the oven to th.7 (210°C).
Heat the oil in a pan and add the garlic. Leave to come back for 2 minutes without colouring, then pour in the tomato pulp. Add sugar and thyme, stir over medium heat, until there is no more water. Salt and pepper, set aside over very low heat to let the puree confit.
At the same time, wrap the blinis tightly in aluminum foil and warm them in the oven for 10 minutes.
Heat the butter in a frying pan (preferably non-stick), break the quail eggs and cook over medium heat until the white is set (2 to 3 minutes)
With a sharp knife give the whites a regular shape, a little smaller than that of the blinis.
Spread the hot blinis with tomato puree, place an egg on each of them, lightly salt, sprinkle with cracked pepper and serve.
To add more flavor, add a few thin slices of black olives.
