Whenever I make this dish it takes me back to one summer when I was visiting my sister in France. Her parents rented a small house in the country right by a stream for the weekend. It was so beautiful there, with lush green trees and bountiful lavender fields on the drive in from town. I remember watching her mother make this dish with fresh tomatoes from the market and basil from the garden. Dipping freshly baked baguette bread into the gooey yellow egg yolk was like heaven.
Now I need to make things a bit faster sometimes so I use canned diced tomatoes. I know, I know, canned tomatoes is a sacrilege but sometimes you need to do what you need to do. If you choose to use fresh tomatoes I would slice them and lay them on a paper towel to reduce the moisture content then dice. Otherwise there will be too much liquid in the ramekins. The Taste of Italy Essential Oil used is a wonderful blend of Oregano, Basil and Thyme that adds depth to the flavor of the dish.
I like making this dish when you are not hungry for a full meal but are still in the mood for something comforting whether it be breakfast or dinner.
This is the perfect dish to curl up with a nice glass of tea or red wine and just enjoy life!
Baked Eggs Provencal Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Clove of Garlic Minced
- 1 28oz Can of Fire roasted Diced Tomatoes
- 1 Roasted Red Bell Pepper (I use Mezetti jarred roasted peppers that can be found in the salad dressing aisle)
- 4 eggs
- Shaved Parmesan Cheese
- Basil
- 1 Drop Taste of Italy Essential Oil (This is a very strong oil so ensure that you use only one drop) To order Taste of Italy Essential Oil
Directions
Heat oven to 350 degrees
In a large saucepan heat olive oil over medium heat.
Add Garlic and sauté for about 30 seconds then add the canned tomatoes without the juice.
Turn heat to low and add the diced roasted red bell pepper and the drop of Taste of Italy Essential Oil.
Fill 4 ramekins just over halfway with tomato mixture.
Top with one egg and some shaved Parmesan Cheese
Bake for 15-18 minutes until white is completely cooked through. Adjust time depending on how runny you like your eggs. I like mine runny so 15 min is perfect.
If you find that your yolk is cooking faster than the white you can cover with foil. That should help keep your yolk from overcooking.
Sprinkle with chopped basil and serve.
