Eggs Provençal Print Email

8 large or extra-large eggs
Salt and freshly ground pepper
1/4 cup Fresh Tomato Sauce
1 tablespoon extra virgin olive oil
1 tablespoon slivered fresh basil or chopped chives

Beat the eggs in a bowl. Add the salt, pepper, and fresh tomato sauce and whisk together.

Heat a heavy saucepan or nonstick skillet over low heat and add the olive oil. When it is hot (but not too hot – this is gentle cooking), add the egg mixture, scraping in every last bit with a rubber spatula. Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a heatproof rubber spatula or a wooden spoon, until the eggs are just set. Stir in the basil or chives. Serve hot, with toast. Makes 4 servings

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