Let’s share the recipe of a typical, colourful and flavoury dish from Provence: La Bouillabaisse d’oeufs (Eggs’ Bouillabaisse). Don’t be fooled by the title, it’s really simple and Pascal Bonamy, chef of La Colombe restaurant gives you his tips …

You will need (for 4):

  • 6 potatoes
  • 4 tomatoes
  • 8 eggs
  • 2 onions
  • 2 leeks
  • 3 cloves of garlic
  • saffron
  • 2 tablespoons of tomato paste
  • olive oil
  • 1 bouquet garni, salt and pepper.
  • Bread to make croutons.

The method:

Peel the potatoes and cut into large pieces. Cut the leeks into thin slices; Coarsely chop the onion and 1 garlic. Cut the tomatoes into quarters, remove the seeds.
In a pan: Saute onions and garlic over low heat in olive oil, then add the other vegetables, bouquet garni, salt and pepper. Cover with water, add the saffron and simmer for 25-30 minutes.
Meanwhile, prepare the poached eggs. Slice the bread, rub with garlic. Place the bread in a hot oven to toast it.
Serve with “rouille”.

Pascal’s tip: break the egg directly into a ramekin lined with cellophane, salt and pepper and gently tie the cellophane. Repeat for all the eggs. Boil water and gently dip the eggs wrapped in cellophane for a few minutes. Remove the eggs from the water and remove the foil.