Eggs Provençal

Ingredients

• tomatoes, halved
• to taste salt and pepper
• a small amount parsley, chopped
• a pinch garlic, crushed
• oil
• eggs
• eggplant (aubergine), sliced thick
• parsley, fried

Instructions

1. BAKED VERSION (Sur le plat):
2. Press and seed the tomato halves. Season them with salt and pepper, then scatter a small amount of chopped parsley mixed with a pinch of crushed garlic inside each half. Cook the tomatoes in oil in a skillet until tender.
3. Carefully arrange the cooked tomato halves on a serving plate. Crack the eggs into the centers of the tomatoes and cook them in the ordinary manner (as you would cook eggs on the plate).
4. FRIED VERSION (Frits):
5. Prepare the tomato halves à la Provençale as described above. Arrange each fried egg on top of a tomato half. Place each tomato-and-egg on a large, thick slice of eggplant (aubergine) that has been seasoned, floured, and fried in oil. Arrange these stacks in a circle on the plate with fried parsley in the center.