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    Home » Recipes » Breakfast & Brunch

    Eggs Provençal with Fresh Tomatoes

    March 11, 2015 • Updated: September 29, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Eggs provencal on a plate, garnished with fresh basil, egg yolk dripping out after being cut with fork. Text overlay reads: Eggs Provencal with Pasto-Broiled Fresh Tomatoes | Fast • Easy • Vegetarian

    Eggs Provençal is a simple, yet amazing fusion of fresh flavors. Perfect for breakfast, brunch, or Meatless Monday, this easy eggs with tomatoes and parmesan recipe takes just 15 minutes to make.

    Eggs provencal on a plate, garnished with fresh basil, egg yolk dripping out after being cut with fork.
    Jump to:
    • Why You Will Love this Recipe
    • What Goes into this Recipe
    • How to Make Eggs with Tomatoes & Parmesan
    • FAQs & Expert Tips
    • More Eggy Breakfast Recipes
    • Eggs Provençal with Tomatoes

    This simple, easy poached egg and tomato dish is made in the style of Provence, France (i.e., Provençal); where garlic, tomatoes, olive oil, and fresh herbs are essential ingredients.

    Why You Will Love this Recipe

    Eggs Provençal is so simple and quick to put together that I hesitate to label this as a recipe: it's really more of an assembly guide. It requires only five simple ingredients (plus seasonings) and about 15 minutes to make.

    One of the reasons we like this dish so much is, no matter what time of day, Eggs Provençal makes for a light, satisfying, flavor-packed meal that won't send you into a midday carb-coma.

    What Goes into this Recipe

    Eggs Provencal ingredients, labeled: tomatoes, parmesan, eggs, pesto, fresh basil, paprika, salt & pepper

    Ingredient Notes & Substitutions

    ★ Tomatoes: Use sweeter, meatier tomato varieties, like Brandywine or Beefsteak. Slice the tomatoes at least ½-inch thick, and up to

    ★ Eggs: Use the freshest eggs you have. In fresh eggs, the yolk sits up high, and the white is thick and closely surrounds the yolk. Older eggs have thinner, more watery whites, and a yolk that breaks more easily.

    ★ Parmesan: For the best results, buy a wedge of Parmesan and shred it yourself. Do not use green can parmesan.

    Substitutions: Asiago, Romano, or any cheese that you love.

    ★ Pesto: We use basil garlic pesto.

    ★ Fresh basil: For this recipe, always use fresh basil; never dried. It brightens the flavors and lends a fresh element to the finished dish.

    How to Make Eggs with Tomatoes & Parmesan

    Poach the Eggs

    This is my easy method for poaching eggs. If you like to poach your eggs a different way, go for it.

    Fill a pot or deep skillet with 2 inches deep with water. Add 1 tablespoon of vinegar to the water. (Don't worry; your eggs will not taste like vinegar.)

    Bring the water to a rolling boil and then reduce heat so that it is just barely simmering. There should still be bubbles on the bottom of the pan, but the surface of the water should look calm.

    Crack egg into small sieve and allow watery albumin to drain off. (Don’t worry; the white and yolk will stay intact inside the sieve.)

    Holding the egg in the sieve just above the water, gently roll the egg out of the sieve and into the water.

    Leave the egg alone. You can put about four or five eggs into the pan at the same time, but be sure they all have enough room. After about a minute, use a slotted spoon to unstick the egg from the bottom of the pan if necessary.

    Allow the egg to cook a minute or two, and then use the slotted spoon to lift it up out of the water and gently poke it with your finger to see if it is done to your liking. If it is, remove it to a plate. If it needs to cook longer, simply lower it back into the water for another minute and check it again.

    For more egg-poaching tips, visit How to Make Perfectly Poached Eggs.

    Broil the Tomatoes

    Position the oven rack to be 6-inches below the heating element. Preheat oven broiler on high.

    Spread pesto over the top of each tomato slice, and put the tomato slices on the lined baking sheet. Broil for 4-5 minutes. Remove from oven.

    2-panel collage: tomatoes before and after broiling.

    Assembly

    A. Start with one or more broiled tomatoes. (You can use one big slice, or stack a few smaller slices.)

    B. Top each tomato stack with a poached egg.

    C. Top generously with grated cheese.

    D. Sprinkle lightly with paprika and season as desired.

    Eggs provencal assembly: (A) Broiled tomatoes, (B) Add poached egg, (C) add parmesan, (D) Salt, pepper, paprika

    Pop the assembled eggs under broiler for about a minute to melt cheese.

    Everyone's broiler is a little different: keep an eye on your eggs so they don't get overcooked.

    Garnish with fresh basil ribbons and serve immediately.

    Serving Suggestion

    Eggs Provençal isn't just for breakfast or brunch! We like to serve this for a light dinner with Garlic-Almond Spaghetti Squash. #MeatlessMonday

    FAQs & Expert Tips

    What does Provençal mean?

    As applied to cooking, Provençal mean that a dish is cooked in a style of characteristic to Provence, France; where garlic, tomatoes, olive oil, and fresh herbs are used prominently.

    Why do you add vinegar to the poaching water?

    This is science in action! Vinegar helps the proteins (albumin / egg white) to denature (unwind) more quickly and link up to form a network of proteins, thus setting the egg. The quicker the proteins denature the less feathering there will be. (Want to learn more? Check here.) Just do it - it works.

    Poached eggs on top of broiled tomatoes, garnished with fresh basil ribbons.

    More Eggy Breakfast Recipes

    • Smoked Salmon Benedict
    • Huevos Rancheros (Mexican Rancher's Eggs)
    • Egg-in-a-Hole Grilled Cheese Sandwich
    • Sweet Potato Breakfast Hash

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Eggs provencal on a plate, garnished with fresh basil, egg yolk dripping out after being cut with fork.
    5 from 1 vote

    Eggs Provençal with Tomatoes

    Perfect for breakfast, brunch, or Meatless Monday, this easy eggs with tomatoes and parmesan recipe takes just 15 minutes to make.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast
    Cuisine: French
    Diet: Gluten Free, Vegetarian
    Prep Time:5 minutes
    Cook Time:10 minutes
    Total Time:15 minutes
    Servings: 4 servings
    Calories: 230kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 medium saucepan
    • 1 small, fine-mesh strainer
    • 1 Heavy Baking Sheet
    • 1 Spatula

    Ingredients

    US Customary - Metric
    • 4 large eggs poached
    • 4 tablespoons basil pesto
    • 2-3 large meaty tomatoes
    • 3 ounces shredded parmesan about a cup
    • ⅛ teaspoon sweet paprika
    • salt & pepper to taste
    • 1 handful fresh basil chiffonade (i.e., cut into thin ribbons)

    Instructions

    Poach the Eggs

    • This is my easy method for poaching eggs. If you like to poach your eggs a different way, go for it.
      Fill a pot or deep skillet with 2 inches deep with water. Add 1 tablespoon of vinegar to the water. (Don't worry; your eggs will not taste like vinegar.)
      Bring the water to a rolling boil and then reduce heat so that it is just barely simmering. There should still be bubbles on the bottom of the pan, but the surface of the water should look calm.
    • Crack egg into small sieve and allow watery albumin to drain off. (Don’t worry; the white and yolk will stay intact inside the sieve.)
    • Holding the egg in the sieve just above the water, gently roll the egg out of the sieve and into the water.
      Leave the egg alone. You can put about four or five eggs into the pan at the same time, but be sure they all have enough room. After about a minute, use a slotted spoon to unstick the egg from the bottom of the pan if necessary.
    • Allow the egg to cook a minute or two, and then use the slotted spoon to lift it up out of the water and gently poke it with your finger to see if it is done to your liking. If it is, remove it to a plate. If it needs to cook longer, simply lower it back into the water for another minute and check it again.
    • For more egg-poaching tips, visit How to Make Perfectly Poached Eggs.

    Broil the Tomatoes

    • Position the oven rack to be 6-inches below the heating element. Preheat oven broiler on high.
    • Spread pesto over the top of each tomato slice, and put the tomato slices on the lined baking sheet. Broil for 4-5 minutes. Remove from oven.

    Assembly

    • For each serving:
      A. Start with one or more broiled tomatoes. (You can use one big slice, or stack a few smaller slices.)
      B. Top tomato(es) with a poached egg.
      C. Top generously with shredded cheese.
      D. Sprinkle lightly with paprika and season with salt and pepper as desired.
    • Pop the assembled eggs-and-tomatoes under broiler for about a minute to melt cheese.
    • Garnish with fresh basil ribbons and serve.

    Notes

    Eggs Provençal isn't just for breakfast or brunch! We like to serve this for a light dinner with Garlic-Almond Spaghetti Squash. #MeatlessMonday

    Nutrition

    Serving: 1serving | Calories: 230kcal | Carbohydrates: 6g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 202mg | Sodium: 556mg | Potassium: 307mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1554IU | Vitamin C: 13mg | Calcium: 314mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Gwen @simplyhealthyfamily says

      March 18, 2015 at 7:42 pm

      What a fantastic, healthy spin on my favorite breakfast!!

      Reply
    2. Bea says

      March 12, 2015 at 9:23 am

      These look absolutely fantastic, Renée. Love the combination of tomato, herbs, poached egg, and cheese. Now I just have to work on my poached egg making skills and they will soon appear at our house.

      Reply
      • Renée ♥ says

        March 12, 2015 at 3:37 pm

        Thanks so much, Bea! You might want to check out my Poach Egg tutorial. The method I use makes them practically fool-proof!

        Reply
    3. Melinda says

      March 11, 2015 at 4:20 pm

      Mmm, I'm going to send this recipe to my mother-in-law....it looks like something she'd love!

      Reply
    4. Kirsten says

      March 11, 2015 at 2:23 pm

      Renée,
      I first had the bliss that is pesto-topped tomatoes more than 10 yrs ago while trying recipes from the South Beach Diet book. I don't much care for faking out mashed potatoes with cauliflower, but the combo of pesto and tomatoes--faking out nothing--is a wonderful one.
      To add an egg and cheese on top? Brilliant!

      Reply
      • Renée ♥ says

        March 12, 2015 at 3:38 pm

        I'm with you on the cauliflower-potato exchange, Kirsten. Not for me! But pesto is great with almost everything!

        Reply
    5. Catherine says

      March 11, 2015 at 12:01 pm

      Thank you for this! I had eggs provencal the last time I went out to brunch and they were seriously amazing. Now I can make them at home!

      Reply
    6. Pech says

      March 11, 2015 at 10:38 am

      YUM pinned for a future breakfast. These look so impressive, I want to make them to show off when others are having breakfast with me!

      Reply
    7. Rachel says

      March 11, 2015 at 10:14 am

      These look stunning! Great presentation and photos. makes me very hungry! I will have to try these over the weekend.

      Reply
    8. kelsey says

      March 11, 2015 at 10:10 am

      yum! i want to eat this right now!

      Reply
    9. Marlynn [UrbanBlissLife] says

      March 11, 2015 at 7:52 am

      This looks amazing!! I wish I didn't have to jet off for the day or else I would make these for breakfast. Pinning and saving for later. Yum!

      Reply
    10. Bill Volckening says

      March 11, 2015 at 7:19 am

      5 stars
      Love recipes like this one. Will definitely try it.

      Reply

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