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Le Chaudron recipe
Haricots verts à la tomate et œuf poché
Green beans in tomato sauce with poached egg
⏱ 35 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)green beans
400 g (14 oz)tomatoes, chopped
1onion
2 clovesgarlic
4eggs
1 tbspolive oil
1 tspherbes de Provence
1 pinchsalt
- 600 g (21 oz) green beans
- 400 g (14 oz) tomatoes, chopped
- 1 onion
- 2 cloves garlic
- 4 eggs
- 1 tbsp olive oil
- 1 tsp herbes de Provence
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Trim the green beans, cook 10 min in salted boiling water and drain.
- Sauté the chopped onion and garlic in the sauté pan with the olive oil until translucent.
- Add the crushed tomatoes and herbes de Provence and simmer 5 min.
- Stir the drained beans into the tomato sauce and cook 5 more min.
- Make four wells and crack an egg into each, keeping the yolks whole.
- Cover and poach the eggs 5 min until the whites set. Serve hot right away.
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