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Fried Eggs a la Provencale
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| Artist: |
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| Categories: |
Asian, Cereals, Chinese, Eggs, Ethnic, Fried, Oriental, Rice & Grains, Salads, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| x | eggs | | 1
| large | eggplant | | 2
| large | tomatoes | | 1
| small | onion, chopped | | 1
| x | garlic clove, crushed | | 2
| tbsp | butter | | 2
| tbsp | olive oil | | 2
| tbsp | flour | | 1
| tsp | chopped parsley | | x | salt and pepper for seasoning |
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Procedures:
| 1 | Cut tomatoes into eight slices. | | 2 | Slice the eggplant into 3/4 inch steaks. Coat with flour, season with salt and pepper, then pan-fry in hot oil until browned on both sides. Remove from the pan. | | 3 | In another pan, saute garlic and onion in olive oil. | | 4 | Add the tomato slices and chopped parsley. Saute for 1-2 minutes. | | 5 | Panfry the eggs - one at a time - sunny side up. Season with salt and pepper. | | 6 | To serve - arrange the cooked eggplant and tomato slices in a plate. Place the fried egg on the side and garnish with a parsley sprig. |
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