Put the Egg in the To-mato and Eat them Both Up: Provence-style eggs


Tomato #1 sort of collapsed. Architecture fail.


I almost never eat eggs for breakfast. I mean, I love eggs. They are pretty much my go-to food on those days when I don’t know what I want to eat for dinner and when I don’t want to cook.  My egg form of choice is usually an omelet.  Add a little salsa, a little spinach, a little cheese and ten minutes later…viola! However, time to mix things up and today I made my eggs Provence-style for breakfast. But what does that mean?

I had a hard time finding something that was truly a Provencal breakfast. Using the flavors of the region, I created my own sort of broiled-egg-in-a-cup dish.  Provencal tomatoes are sort of a thing…seasoned with a mix of herbs and breadcrumbs, drizzled with olive oil and baked, the dish represents the simple, fresh flavors that typify southern France.  Using that idea, I filled each tomato with an egg, stuck them under the broiler and viola! Breakfast in about 20 minutes.  Yummy.

Provence-Style Eggs in Tomato
Serves 2
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Total Time
20 min
Total Time
20 min
  1. 2 large, sturdy tomatoes
  2. 2 eggs
  3. 3 tsp dijon mustard
  4. 1 tsp Herbs de Provence, plus more for the top
  5. 2 tsp breadcrumbs
  6. olive oil, for drizzling
  1. Preheat the broiler. Toaster oven, if you have one, works perfectly
  2. In a small bowl, mix together the mustard and herbs.
  3. Hollow out the tomatoes, making sure to leave enough of a 'wall' to ensure it won't collapse and the egg doesn't fall out. Fill each one with half the mustard mixture.
  4. Broil the tomatoes about 7 minutes until starting to get soft and about half cooked
  5. Take the tomatoes out of the oven. Crack one egg into each tomato. Sprinkle with breadcrumbs and more herbs. Drizzle with olive oil.
  6. Broil the eggs until cooked through and not so jiggly, about 10 minutes.
The Hungary Buddha Eats the World http://thehungarybuddha.com/

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