Brouillade de Tomates au Basilic

Scrambled eggs with tomato and basil

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

These scrambled eggs are quite delicious and are perfect for brunch or a light lunch. Cook them slowly so that they stay creamy and soft, and serve on or with some crusty grilled bread.


  • 3 tablespoons olive oil
  • 4 tomatoes, skinned, deseeded and chopped
  • a small pinch


Heat the oil in a heavy frying-pan and add the tomatoes, sugar, garlic and herbs. Cook over a moderate heat, stirring until the tomato juices have evaporated. Remove and discard the garlic and season the tomatoes.

Meanwhile lightly whisk the eggs, and season. Pour the eggs over the tomatoes, lower the heat and cook very gently, stirring constantly with a wooden spoon until the eggs have