Scrambled Eggs à la Provençale

Name: Scrambled Eggs à la Provençale
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 large or extra-large eggs; Salt and freshly ground pepper; ¼ cup Fresh Tomato Sauce; 1 tablespoon extra virgin olive oil; 1 tablespoon slivered fresh basil or chopped chives

By Martha Rose Shulman

Published July 23, 2008

Andrew Scrivani for The New York Times

Media 1 of 1

Total Time: About 10 minutes
Rating: 4(21)
Comments: Read comments

Make these salmon-colored eggs for an impromptu late-night supper or brunch. They are simply scrambled eggs to which you have added a small amount of tomato sauce. The sauce adds a dimension of flavor and a velvety texture.

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Ingredients

Yield:4 servings

8 large or extra-large eggs
Salt and freshly ground pepper
¼ cup Fresh Tomato Sauce
1 tablespoon extra virgin olive oil
1 tablespoon slivered fresh basil or chopped chives

Ingredient Substitution Guide

Preparation

Step 1
Beat the eggs in a bowl. Add the salt, pepper, and fresh tomato sauce and whisk together.
Step 2
Heat a heavy saucepan or nonstick skillet over low heat and add the olive oil. When it is hot (but not too hot – this is gentle cooking), add the egg mixture, scraping in every last bit with a rubber spatula. Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a heatproof rubber spatula or a wooden spoon, until the eggs are just set. Stir in the basil or chives. Serve hot, with toast.