Recipe no. 428 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 200.
Ingredients
- oil
- egg
- tomato sauce
Preparation
- FryOil well heated. Break an egg in, roll with a wooden spoon to shape a whole egg. Repeat for each egg.
- DrainDrain each fried egg on a colander.
- DressingPour tomato sauce onto the platter, dress the fried eggs on top.
Reboul's text
Put half a litre of oil into a small frying pan, heat it well and break a very fresh egg into it; immediately, with the help of a wooden spoon, roll it over on itself so that it keeps a nice shape, otherwise it spreads in the frying fat and looks very poor.
Drain it on a colander and continue this way for all those you have left to fry.
Dress them on the tomato sauce, which you pour onto the platter at the last moment.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sartan | frying pan |
| òli | oil |
| iòu | egg |
| cuié | spoon |
| fregiduro | frying fat |
| agouta | to drain |
| passadouiro | colander |
| sausso | sauce |
| toumàti | tomato |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 428, page 200. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.