Local chef recipe: Ghini’s Eggs Provencale
by Tucson Citizen on Apr. 12, 2006, under Local, TasteGhini’s French Caffe
Ghini's owner and chef Coralie Satta-Williams heats things up in her café.
This recipe is courtesy of Coralie Satta-Williams, owner and chef of Ghini’s French Caffe.
Ghini’s Eggs Provencale
1 ripe tomato
2 eggs
1 tablespoon fresh garlic, chopped
1 tablespoon (or less) olive oil
1 teaspoon (or more) thyme
Salt and pepper to taste
Slice off both ends of the tomato. Slice it once in half and place those open sides down in a 8-inch sauté pan.
Salt, pepper and oil your tomatoes lightly and start to cook them on medium heat, covered with a lid.
Cook for 5 minutes or until softened and then flip the tomatoes over and add the garlic. Cook for about 30 seconds 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 to your liking.
Serve with a nice crusty baguette. Yield: 1 serving
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