Provençal-Style Eggs

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 2 tomatoes
• 2 6 eggs
• 3 4 tablespoons olive oil
• 4 1 garlic clove
• 5 1 bayleaf
• 6 1 sprig thyme
• 7 Herbes de Provence
• 8 Salt
• 9 Pepper
• Total weight: 575 grams

Times:

Preparation	Resting	Cooking	Start to finish
3 min.	30 min.	25 min.	55 min.

Step by step recipe

1	Remove the stems from the 2 tomatoes, cut them into thick slices, and place them on a rack set over a plate (they’ll release a little water). Sprinkle each side of each slice with fine salt, and let them rest for about 30 minutes.
2	Break 6 eggs into a mixing bowl, season with salt and pepper, whisk everything together, then set aside.
3	In a skillet over medium heat, pour in 4 tablespoons olive oil. When it’s hot, add 1 garlic clove, crushed, 1 bayleaf, and 1 sprig thyme. Cook for one minute, stirring to infuse the oil with the herbs.
4	Place the tomato slices flat in the pan, sprinkle them with herbes de Provence, and grill them to your liking.
5	Do the same thing on the other side. You can then easily peel the tomatoes if you'd like.
6	Remove and discard the garlic, bay leaf, and thyme; reduce the heat, then pour the beaten eggs among the tomatoes. Cook gently until the eggs are almost completely set, then remove from the heat.
7	Serve hot or cold, optionally with a drizzle of olive oil or vinegar, to taste.

Remarks

You can substitute cherry tomatoes cut in half for the tomato slices.
Marcel Pagnol mentions this dish in *My Mother’s Castle*: While we were eating the tomato omelet—delicious even when cold—the pork chops sizzled over rosemary embers. Doesn’t that sentence capture the very essence of Provence?

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