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Provençal fried eggs

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Ingredients for 2 servings:

  • n. B. Tomato(s), approx. 3 – 4
  • 4 eggs
  • 2 tbsp oil
  • ½ bunch parsley
  • 2 cloves garlic
  • some salt
  • some Allspice d’Espelette, alternatively cumin powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Pluck the parsley from the stems and finely chop it along with the garlic. Cut the tomatoes into approximately 1 cm thick slices. Heat oil in a pan and fry the tomatoes on both sides. Season with salt, spread the parsley mixture over the tomatoes, and crack the eggs into the pan, adding salt to taste. Cover and let the eggs set over medium heat. Serve sprinkled with Espelette pepper or ground cumin.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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