tomates a la provencale

Best breakfast ever and super easy to make.
tomates a la provencale
Recipe from Choupette (my nephew’s girlfriend, she’s French thus the fancy name of the dish).
I made it just for me so this is for one serving. I only eat one egg but obviously you could add more:
Heat a little olive oil in fry pan. Add one clove of chopped garlic and sauté until soft. Add one medium size tomato, sliced and sprinkle with herbes de provence*. Sauté until it cooks down then add one egg and a dash of salt & pepper. Let it cook until the egg is cooked the way you like it. I like mine a smidgeon past medium so I put a lid on the pan and let it cook a little longer than the one pictured above. Eat with crusty French bread (I toasted mine). You actually just dip the bread into the mixture. OMG, this was crazy good.
Choupette said you can add fresh basil too if you'd like but I didn’t have any. I imagine that would be good.
Starting with farm fresh garlic, tomato and egg from Tonopah Rob’s Vegetable Farm is an added bonus. Super fresh and delicious ingredients. http://tonopahrob.com/
*Herbes de provence is in the spice aisle. It’s a blend of thyme, rosemary, basil, marjoram, sage, fennel and lavender.
When I asked my good friend Mr. Google about tomates a la provencale, most of the hits were for a baked or broiled tomato with herbs and breadcrumbs, not sautéed and topped with an egg. I wonder if it’s a regional thing in France. Kind of like if you ordered a burger in Wisconsin it would likely have cheddar, in California it would have avocado and in the Southwest it might have chilies. Maybe in their region in France they skip the breadcrumbs and add the egg.
Another funny thing, Frenchy Momma, Choupette’s Mom Marie, wrote on my Facebook page picture that they don’t eat this for breakfast, they eat it for lunch or dinner. For breakfast they have toast with butter or jelly. Call me crazy but I think it was perfect for breakfast!
Please let me know if you try and what you think.