News 4 Cooks

Sep 24, 2012 3:15 PM

News 4 Cooks: Ghini's Eggs Provencale

TUCSON - Today on News 4 Tucson Cooks at Noon, Chef Coralie Satta from Ghini's French Caffe stopped by to make a signature dish:

Ghini's Eggs Provencale

1 Tomato
1 Tbl chopped fresh garlic
2 eggs
Pinch Thyme
1 Baguette

Take your favorite kind of tomato, ripe, and slice off both ends. Slice your tomato once in half and place those open sides down in your 8" saute pan. Salt, pepper & olive oil lightly your tomatoes and start to cook them on med heat, covered with a lid. Cook for 5 minutes or until softened, flip the tomatoes over and put one Tb of chopped fresh garlic in the pan, let garlic cook for about 1/2 minute and add two eggs any way you like them. Add thyme to the top of the entire dish and continue to cook until the eggs are cooked to your liking. Serve with a nice crusty baguette from La Baguette Bakery.

Bon Appetit!

Chef Coralie Satta says:

"We purchase our hot house tomatoes from Willcox, we try to support our local industry in any way we can. Our bread comes from La Baguette Bakery, & our produce company is also local.

"This dish originated in my mother and grandmother's kitchen, but it was made in the oven, baked slowly with the garlic & thyme at the end. Of course that is not practical in a fast paced breakfast atmosphere, at the restaurant, so we gave it a little twist and put it in a saute pan. This dish is absolutely fabulous and can be eaten any time, day or night. Eat this dish with caution; it is very addictive."


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