Provençal Style Fried Eggs Recipe

Prepare vegetables

Dice the tomatoes (if using fresh) and finely chop the onion and red pepper. Mince the garlic. Halve the olives and roughly chop the basil and parsley if not using chiffonade.

Sauté aromatics

Heat 2 tablespoons of the olive oil in a 10–12 inch nonstick or heavy skillet over medium heat. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent, about 4–5 minutes. Add the red pepper and cook 2 minutes more.

Build the Provençal mixture

Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the diced tomatoes, olives, capers, herbes de Provence, red pepper flakes (if using), and remaining 1 tablespoon olive oil. Reduce heat to medium-low and simmer until the mixture thickens slightly and flavors meld, about 6–8 minutes. Taste and season with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper, adjusting to preference. Stir in half the chopped basil and all the parsley, reserving the rest for garnish.

Make wells and fry

Use the back of a spoon to make four shallow wells in the tomato mixture in the skillet. Increase heat to medium-low. Melt the butter into the sauce if using. Crack one egg into a small bowl and gently slide it into a well; repeat with the remaining eggs so each egg rests in its own well. Cover the skillet with a lid and cook until the whites are set but yolks remain runny, about 4–6 minutes, depending on preference. For firmer yolks, cook up to 8 minutes.

Finish seasoning

Uncover, sprinkle remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper evenly over the eggs and sauce. Spoon some of the hot sauce over the egg whites to help them set and absorb flavor, being careful not to break the yolks.

Turn off the heat and scatter the remaining basil chiffonade over the skillet. Garnish with an extra pinch of chopped parsley if desired. Serve immediately with warm crusty bread for scooping and lemon wedges on the side to squeeze over if you like a bright finish.

If cooking for more people or preferring individual portions, transfer portions to plates with one or two eggs and an ample spoonful of the Provençal sauce.