Œufs à la Provençale (Eggs Baked in Tomato Halves, or Fried on Tomato and Aubergine)

Ingredients

• For the eggs sur le plat:
• eggs
• tomatoes
• salt
• pepper
• chopped parsley
• garlic
• oil
• For the fried eggs:
• eggs
• half-tomatoes à la Provençale
• aubergine
• flour
• oil
• fried parsley

Instructions

1. Press and seed the tomato halves and season them with salt and pepper.
2. Scatter a little chopped parsley mixed with a touch of crushed garlic inside each half.
3. Cook the halves in oil in the pan.
4. Set the half-tomatoes carefully on a dish, break an egg into each, and cook as usual.
5. For the fried version, season, flour and fry large thick slices of aubergine in oil.
6. Set a half-tomato à la Provençale on each aubergine slice and a fried egg on each tomato.
7. Arrange in a circle with fried parsley in the middle.