Monday, July 29, 2013

Scrambled eggs and tomatos (brouillade à la tomate)

Eggs, tomato... Some wedding are assured to work well.
I'm sharing with you today a traditional provencal recipe : Scrambled eggs and tomato, known in French as "Brouillade à la tomate".

Here what you'll need for 4 small eaters :
  • 2 eggs per person
  • 2 tomatoes per person
  • 3 cloves of garlic
  • 100 grams of grated cheese as gruyère
  • 1 slice of sandwich bread.
  • 1 tablespoon of thyme
  • 1 cup of olive oil ... I know, it seems to be a lot ... It's not.

Step 1 :
Cut your tomatoes in small pieces. At this point, if you've got time and patience and if you're a best cook than me, blanch them. It will help you to take off their peel and it will be better. Or do, like me at the beginning...


Step 2 : 
Make brown those tomatoes into olive oil, on a medium fire, until their water has ALMOST disappear. 


Step 3 :
In the meantime, whisk eggs and cheese. Add salt and pepper, of course.


Step 4 : 
After 10-15 minutes, add exploded garlic and thyme. 


... and your sandwich bread. It will help to absorb liquid surplus.


Step 5 :
After some minutes, pour eggs beaten and cook it as for scrambled eggs, that's all :)



Step 6 :
This is when you'll be at this point that you'll regret to be as me, a damned lazy person !
If you blanched tomatoes, you're just perfect ... If not, as I did, I recommend you to take off all the #@&/!! tiny pieces of peel with a cooking pliers without killing anybody around you.


After some others minutes, that's ready.


A very perfumed and tasty and simple dish :)


Recapitulative for 4 small eaters :
  • 2 eggs per person
  • 2 tomatoes per person
  • 3 cloves of garlic
  • 100 grams of grated cheese as gruyère
  • 1 slice of sandwich bread.
  • 1 tablespoon of thyme
  • 1 cup of olive oil ... I know ...
Cut your tomatoes in small pieces. You can blanch them. 

Make brown those tomatoes into olive oil, on a medium fire, until their water has ALMOST disappear. 

In the meantime, whisk eggs and cheese. Add salt and pepper, of course. 

After 10-15 minutes, add exploded garlic and thyme and your sandwich bread. 

After some minutes, pour eggs beaten and cook it as for scrambled eggs.

7 comments:

  1. Dear Axelle-That looks so tasty. I could eat it now! Never thought of putting the bread in the eggs. We always toast it on the side. I like the thought of it in. I shall try this. Regards-Jamie

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    Replies
    1. Hello Jamie !! I was sure you, american, would know this kind of recipe, of course :) I suppose you use to eat it often. It's funny to see people live separated but food is the common link.

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    2. Oh yes, Axelle, but being an american we put salsa in this. A little mexican flavour. "Arriba!" -Jamie

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  2. Yummy :) I love this dish (and I love the little pieces of tomato skin!), but I never put bread in the tomatoes, I simply wait for the juice to evaporate. You have such great ideas for lazy people, it's perfect :D In my family, we usually make "nests" in the tomato sauce and put the eggs in the little nests, without mixing them with the tomato sauce, because we love the runny egg yolk.

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    Replies
    1. Believe me, I'm trying so hard to save time !! :D
      Even if I have to put some bread into eggs !! Nest is a good idea, it must be very pretty to watch :) And it's a kind of "oeufs au plat" with tomato.

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  3. Hi Axelle,
    This looks delicious! I can imagine having this with some crusty bread! Yums!

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    Replies
    1. You're right, it goes perfectly with crusty bread :)
      Thank you for your comment, Joyce.

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