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Egg Tuesday – Southern France baked eggs

July 20, 2010

Hello all. I hope you are having a great summer. My family and I are having a great vacation. We have moved from Paris to the South of France in a picturesque village called Biot. We are traveling with our good friends. We rented a little house together and spend every day going to markets to gather food and come back to cook together. I am so grateful for the quality family time. This mornings breakfast was baked eggs with perfectly juicy, ripe tomatoes, Merguez sausage, locally made pork sausage, herbs de Provence and some cumin-toasted croutons. I caramelized some onions until dark, creamy and sweet and layered them on the bottom of a casserole dish. I then added the chopped sausages to the same sauté pan as the onions and sautéed them until golden. I added the chopped tomatoes and herbs and cooked them for just a few minutes until the tomatoes collapsed into a naturally rich, sweet sauce. The juice of the tomatoes mopped the roasted sausage and onions flavor from the bottom of the pan to become one luscious sauce. I added that mixture to the casserole pan. I then broke the eggs over the top and baked the dish (It is a funky oven so it took awhile to cook and the yolks got a little firmer than I prefer but normally it should only take about 8 minutes at 350). The Merguez sausage is usually made with lamb, beef, and paprika (Spain and N. Africa is its origin) and added a full meat flavor creating a “steak and eggs” flavor. The sauce tasted like it cooked for hours due to the perfect tomatoes. The dry herbs re-hydrated and dissolved into the sauce to give it a distinctly French perfume of fields of savory herbs. The croutons gave the dish a crunch as well as a chew and the bread soaked up the sauce. A quick grating of lemon zest and some chopped parsley added a cleansing freshness to the dish. I don’t know what was better enjoying an incredible egg dish or just being with the ones I love around a big table laughing, relaxing and being grateful for everything! Enjoy!

Yield: 8 friends/family!

2 large red onions sliced thin

2 Tb olive oil

3 Cups Merguez sausage sliced into 1” pieces (use any sausage you like)

3 Cups fresh pork sausage

4 perfectly large ripe tomatoes or 1 24 oz. can plum tomatoes in their juice

1 TB herbs de Provence (or any dried herbs you like)

2 tsp salt

8 eggs

Croutons – recipe below

In a large skillet over medium heat add the olive oil. Add the sliced onions and press out thinly. Stir the onions and spread out evenly every few minutes until dark brown, soft and sweet. Transfer to a 12×9 casserole dish and spread out evenly.

In the same pan add the sausages and sauté until golden (about 5 minutes)

Add the tomato, salt and herbs and cook just below a simmer for 5 minutes. Transfer to casserole dish. Crack eggs on top. Place in oven and cook until whites are set and yolks are at desired doneness.


2 Cups ½” torn bread pieces

2 tsp olive oil

¼ tsp ground cumin

pinch of salt

In a large non-stick skillet over med-high heat add the oil and the cumin.

Add the bread and toss to coat evenly in the oil/cumin mixture. Cook tossing occasionally for 3 minutes until golden.


Grated lemon zest and chopped parsley.

Feed the hungry by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy

4 Comments leave one →
  1. July 20, 2010 3:54 pm

    Looks delicious. I can’t believe I’m not in France this year. enjoy!

  2. Joyce permalink
    July 22, 2010 7:31 am

    Jeffrey, I had just eaten an omelet for breakfast, then read the description of the egg dish you had prepared, and I could feel my mouth start to water! Thank you for sharing what sounded and looked like a wonderful and delicious dish. Am looking forward to seeing you with Bobby Flay this Sunday, July 25th at 1030 eastern or 0930 central.

    • Jeffrey Saad permalink*
      July 26, 2010 12:21 am

      Thank you Joyce! that is the goal, so happy! Thanks for watching! Best, Jeffrey 🙂

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