Scrambled eggs in the Provençal style

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Scrambled eggs in the Provençal style

Scrambled eggs in the Provençal style

Number of people

6 eggs

2 eggplants

2 peppers

4 tomatoes

1 onion

12 medium potatoes

Olive oil

Herbs and herbs


Preparation: 1 hour
Cooking time: 45 min
Step 1
Cut your aubergines into cubes, place them on a plate and sprinkle them with salt. Let it drain for 30 minutes.
Step 2
Cut the peppers and tomatoes into cubes and the onion into thin slices.
Step 3
Cook your potatoes in a pot of boiling water for about 30 minutes and then peel them.
Step 4
Heat a little olive oil in a frying pan and add the eggplant, pepper and tomato cubes and onion strips.
Step 5
Season this pan with herbs and basil.
Step 6
Heat everything for 45 minutes, stir regularly.
Step 7
Then break the eggs and put them directly into the pan. Heat the mixture for another 5 minutes, stirring well.
Step 8
Serve with the potatoes.
Author's note
Once the potatoes are cooked and peeled, you can brown them in a frying pan with olive oil.

I add my grain of salt

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