Yolène Dabreteau is a food photographer and blogger based in Dublin. She kindly accepted to talk about her blog Creme de Citron and share her recipe for Eggs Provençale.
- Where in France are you from and tell me a bit about yourself?
- How did you come up with the idea of starting your food blog Creme de Citron?
- What is your food blog about?
- Being a photographer would you have any tips regarding food photography?
- What do you enjoy the most about cooking?
Eggs Provençale (Vegetarian, Gluten Free, Dairy Free)
I often use this recipe for a brunch or for a quick lunch when I am busy processing and editing my images (when on my own, I only use two eggs but keep the same amount of ingredients for the rest).
Ingredients (serves 2 people)
- 1 x 400g tin chopped tomatoes
- 1 small shallot (thinly sliced)
- 1 garlic clove (chopped finely)
- 4 free range eggs
- 2 tablespoons olive oil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- salt, pepper
- Heat up the olive oil in a frying pan over medium heat. Add the shallots and stir until softened for 3 to 4 minutes. Add the garlic and stir for 1 to 2 minutes.
- Pour in the chopped tomatoes and the dried herbs. Stir well and cook for 20 minutes.
- Break the eggs in the pan over the tomatoes. Cover and cook for 7 to 10 minutes (time varies depending on the size of the eggs, make sure the egg white is well cooked).
- Season to your taste with salt and pepper, and serve with some lovely crusty French bread.
All pictures courtesy of Yolene
Yolene's food blog http://www.cremedecitron.com
Yolene's photography blog http://www.yolenedabreteau.net/
Yolene on Twitter @CremedeCitron