A simple dish from Provence in my Grandmother’s Kitchen: An amazing symphony of flavors, locally sourced hot house tomatoes sautéed in extra virgin olive oil with fresh garlic, fresh eggs and thyme. An addictive dish that can be eaten breakfast, lunch, dinner and anytime.
Ghinis Eggs Provencale – our signature dish
Per order per person.
Take your favorite kind of tomato, ripe, and slice off both ends. Slice your tomato once in half and place the cut sides down in your saute pan. Salt, pepper & olive oil lightly your tomatoes and start to cook them on med heat, covered with a lid. Cook for 5 minutes or until softened, flip the tomatoes over and put one Tb of chopped fresh garlic between the tomatoes, let garlic cook for about 1/2 minute and add two eggs any way you like them. Add thyme to the top of the entire dish and continue to cook until the eggs are cooked to your liking. Serve with a nice crusty baguette from La Baguette Bakery.
We get our hot house tomatoes from Willcox, we try to support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local.
This dish originated in my mother and grandmother’s kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive.
The secret to every good recipe is 1st reading it thoroughly, & mis en place (everything in its place), chop and weigh everything out before starting your recipe.