Les oeufs niçois

Name: Les oeufs niçois (Provençal scrambled eggs in tomatoes)
Yield: For 8
Cuisine: French
Ingredients: 1 teaspoon herbes de Provence; 10 eggs; 8 large cloves garlic, peeled; 24 fresh basil leaves (in season); Salt and freshly ground pepper; Salt and freshly ground pepper; 8 firm, ripe tomatoes; 8 firm, ripe tomatoes; 8 clean, crisp lettuce leaves; 24 cherry tomatoes; 1 tablespoon capers; 4 anchovy fillets, sliced in half lengthwise; 5 tablespoons olive oil; 1 hard-boiled egg, peeled and sliced

Provençal scrambled eggs in tomatoes

Preparation info

For
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

8 firm, ripe tomatoes
Salt and freshly ground pepper
8 large cloves garlic</

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Summer
Mediterranean

Method

Cut a slice about ¼ inch (⅔ cm) thick off the top of each tomato, then seed the tomatoes by squeezing them gently over a bowl and working your finger around inside. Strain out the seeds and save the juice.