- 7 ounces [200 g] zucchinis
- 17 1/2 ounces [500 g] tomatoes
- 3 1/2 ounces [100 g] any color sweet pepper
- 7 ounces [200 g] onion
- 5 garlic cloves, crushed
- 4 teaspoons [20 g] butter
- 8 eggs
- Vinegared boiling water
- Herbes de Provence, to taste
- Pepper, to taste
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- Rinse zucchinis, tomatoes and sweet pepper.
- Thinly slice zucchinis.
- Remove membranes, seed then cut sweet pepper into fine strips.
- Peel then finely mince onion.
- Cut each tomato into 4 segments.
- Brown minced onion into a casserole; add zucchini slices, sweet pepper strips, crushed garlic and tomato segments.
- Sprinkle vegetables to taste with Herbes de Provence and pepper.
- Cover casserole; birn mixture to a boil and simmer slowly for 50 minutes.
- Towards the end of cooking time, poach eggs into boiling vinegared water for 5 minutes; drain eggs onto paper toweling.
- Pour all vegetable pieces, with cooking juices, into a serving bowl.
- Delicately lay well-drained poached eggs over vegetables; serve immediately.
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