INGREDIENTS
This is what you need for 2 servings:
- 4 plum tomatoes
- 4 eggs
- S&P
-
spices:
- hot chile pepper
- herbs (thyme, rosemary)
Pic1: baked eggs in tomato sauceDirections
3 internet pictures:
Pic2: prepare the saucePic3: drop the eggs
Pic4: bake/coddle the eggs
- Preheat the oven to 350 ºF or the broiler.
- Peel, core and chop the tomatoes.
- Stew the tomatoes with herbs of choice until the sauce thickens.
- Add S&P and hot chile to taste.
- Break the eggs in the sauce.
- Allow to poach a bit. (Pic4)
-
Bake at 350 ºF or under the broiler until the egg whites are nearly set.
With a hot cast iron pan, this will happen very quickly. - Remove the eggs from the pan immediately when they look done enough.
- Serve immediately.
B. baked eggs in Provençal sauce
2020-01-02 a.o.
I like baked eggs OK. I love Provençal sauce. Here, I am putting them together.
Unless you prepare the sauce beforehand, this is not a dish for a quick breakfast but it would do very well for a breakfast-for-dinner event or a casserole with eggs added.
egg Provençal vs. shakshuka
Pic5: soft-cooked egg Provençal Pic6: shakshuka — internet picture- The first time that I was preparing this, I didn't take pictures , so I went looking on the internet for something similar. Pic6 show a shakshuka = a Jewish recipe of eggs in tomatoes + red bell peppers, which is almost Provençal sauce. I make Provençal sauce with tomatoes, bell peppers, mushrooms and a lot more stewing time than this shakshuka.
- I also added potatoes that first time, which made this a bit more wholesome. The 2nd time with the pictures, (Pic5) I left the potatoes out.
INGREDIENTS
This is what you need for 2 servings:
- 4 eggs,
- 2 2-cup ramekins
- Provençal sauce
- olive oil
- ½ medium onion, chopped fine
- 2 medium potatoes
- 2 large bell peppers
- 8 oz. mushrooms, sliced.
- S&P
optional:
- 1/2 cup ham, chopped
- ½ cup shredded cheese
Directions
2020-01-02
Pic7: Provençal saucePic8: raw egg in Provençal sauce
Pic9: all done, soft-cooked
-
Thaw and heat, or make from scratch, 1 pt. of Provençal sauce. (Pic7)
For a quick alternative, just stew some onions, tomatoes and bell peppers together and add Provençal herbs. That would be close enough even without prolonged stewing. -
Parboil the potatoes 6-8 minutes.
Let them cool enough to dice them. -
Stew the mushrooms.
Drain the liquid and store for future use. -
Mix the potatoes and Provençal sauce
in with the mushrooms. -
If making the preparation for next-day’s breakfast,
- Stop here and refrigerate overnight.
- In the morning, reheat the vegetables before continuing.
- Ladle the warm vegetable mix into both ramekins, up to 3/4 full.
- Break an egg into a cup and carefully place the egg to one side of the ramekin.
- Do the same on the other side and then repeat for the other ramekin.
-
Optional:
- Carefully pour half of the cream into a spoon and on top of the content of each ramekin. Try not to mix with the underlying sauce. Because the sauce will already protect the egg from burning, this is not required. But it looks nice.
- Sprinkle some grated cheese on top.
- Depending on how hot the sauce is, bake the ramekins at 350 ºF for 6-10 minutes for soft-cooked and 1-3 extra minutes under the broiler to bake the eggs a bit from above.
- Keep an eye on the ramekins and remove them before the eggs are fully cooked to the desired doneness. There will be enough heat in the ramekins to eventually cook the eggs solid.
-
Serve immediately and enjoy.
Be careful. There will also be enough heat to burn your hands.
Serving suggestion:
- Garnish with freshly chopped parsley or cilantro.
shakshuka is very similar — internet pictures:
Pic10: stir-fry onions, bell peppersPic11: add tomatoes; stew
Pic12: add raw eggs; bake
Pic13: all done