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Provençal-Style Eggs
For this very simple recipe, which can be enjoyed hot or cold, you'll need slices of tomato that you grill, a generous pinch of herbes de Provence, and eggs arranged around the edges.
Last modified on: August 19th 2026
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 for this recipe
Preparation
3 min.
Resting
30 min.
Cooking
25 min.
All in all
55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 30 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 1 min.
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.
Cook for one minute, stirring to infuse the oil with the herbs.
Stage 4 - ⌛ 5 min.
Place the tomato slices flat in the pan, sprinkle them with herbes de Provence, and grill them to your liking.
Stage 5 - ⌛ 5 min.
Do the same thing on the other side.
You can then easily peel the tomatoes if you'd like.
You can then easily peel the tomatoes if you'd like.
Stage 6 - ⌛ 10 min.
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.
Cook gently until the eggs are almost completely set, then remove from the heat.
Stage 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?
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?
Keeping: 1 or 2 days in the refrigerator, covered with plastic wrap.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 7 g RDI=11 % | 2 g RDI=1 % | 16 g RDI=22 % | 180 kcal RDI=9 % | 756 kJ RDI=9 % |
| Per person | 10 g RDI=15 % | 2 g RDI=1 % | 22 g RDI=31 % | 257 kcal RDI=13 % | 1,080 kJ RDI=13 % |
| Whole recipe | 40 g RDI=62 % | 11 g RDI=4 % | 91 g RDI=125 % | 1,031 kcal RDI=52 % | 4,319 kJ RDI=52 % |
How much will it cost?
For 4 people
2.80 €
Per person
0.70 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Olive oil
Tomato
Garlic clove
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The 2 comments already posted on this recipe
The photos are appetizing
But I love reading your blog
OK, OK, they can be both, but without an income, it’s impossible to pay for an external stylist.