Eggs, we love them with all the sauces. As an omelette during a brunch, chakchouka style with tomatoes and peppers, served hard in salads… There is plenty to find what you are looking for. Laurent Mariotte offers to cook them Provençal style. Take advantage of the last days of summer with this inexpensive, easy-to-make and above all delicious recipe!
Provençal-style scrambled eggs: Laurent Mariotte’s low-budget recipe
On his blog, Laurent Mariotte suggests making a recipe for scrambled eggs with tomato, perfect for summer. But above all, this dish turns out to be an ally against inflation. Despite the increase in their price, eggs remain less expensive than meat and fish while representing a protein intake. For this recipe (for four people), count 15 minutes of preparation and 30 minutes of cooking.
The ingredients of the recipe:
- 9 eggs (free range)
- 800 g very ripe tomatoes (coeur-de-boeuf or Marmande variety)
- 3 cloves of garlic
- 1 sprig of fresh rosemary (or a big pinch of dried rosemary leaves)
- 10g caster sugar
- 20g butter
- Olive oil
- A few leaves of fresh basil
- Fine gray salt, ground pepper
Recipe :
- Peel and mince the garlic from your 3 cloves, finely. Chop the rosemary.
- In a casserole, which you will place on a plancha over medium heat, pour a drizzle of olive oil, then brown the garlic. Add the rosemary. Precision, the garlic must not overcook, it must obtain the color of porcelain.
- Wash your tomatoes, then grate them over the casserole with a coarse grater. Salt, pepper. Stir, add the powdered sugar and cook for about 20 minutes.
- In a bowl, break the eggs, salt and pepper then whisk them to mix the whites and yolks.
- In a large frying pan, melt your 20 g of butter then pour 4/5 of your beaten eggs. Stir your eggs all the way through, forming a figure eight to mix them evenly.
- Stop cooking when they are cooked, then add the remaining egg. Pour everything into the casserole, over the tomato. Decorate with fresh basil and enjoy.
Read also :
⋙ Penne with artichokes and zucchini: Laurent Mariotte’s super easy Mediterranean recipe
⋙ Niçoise salad: Philippe Etchebest’s tips for making this easy and inexpensive recipe a success
⋙ Plancha: Laurent Mariotte’s pepper and merguez omelet