It’s not the load that breaks you down, it’s the way you carry it.
~ Lou Holtz
Here we are! Hot off the heels of our trip, we made it safely home here in Vancouver Monday afternoon. There really is no place like home!
Since then, you can imagine the marathon of unpacking, catch up phone calls & texts, as well as mentally preparing for all that is on the imminent horizon. Yes, it is time to dig back in to real life, and I am excited to be back!
Given the massive range of experiences that are still being digested, I figure it is high time for a recipe, and what better way to start than with a yummy & authentic way to get a taste of two of the most delicious, and most used ingredients in Provence (or anywhere for that matter)…. garlic and tomato!
There are years that ask questions and years that answer.
~ Zora Neale Hurston, Their Eyes Were Watching God
It’s hard to beat a person who never gives up.
~ Babe Ruth
First, a few quick words on eggs, as this is the first time they have been prominently posted here on IPOM. Eggs seem to be (IMHO) really one of those foods that either sit well with you or they don’t.
In my early years as a strict vegan, I will never forget the day my body craved eggs. I was pregnant, and well, (just a little) hungry. Though it had been years and I’d never been a giant fan of eggs, I knew my body needed to be listened to, for I do believe (still to this day), that the body ultimately knows better than the mind ever can – if only we just tune in & really listen, and for anyone out there who has ever had pregnancy cravings you know what I am talking about (winky face).
And as each of our bodies is different, so is each of our minds.
Never mind my own personal views on eggs, these guys are inexpensive, easy sources of energy & protein.
They are also the food of choice (hard-boiled) used at the inner city Breakfast Program offered through one of Not So Fast’s partner’s in feeding people – for their high protein content and grounding nutritional quality.
It’s not how much we give but how much love we put into giving.
~ Mother Teresa
The Less:
Less boredom when it comes to cooking eggs means tastier ways to enjoy them. Less sugary, sweet breakfast foods means more garlicky, savory goodness. Less cream, milk, and cheese added means cooking up eggs is light and simple, not to mention tasty, inexpensive, and oh so good!
The More:
More inexpensive hearty protein means you can get by with just a little. More fresh tasty recipes means more simple, yet delicious meals. More uses for all those ripe tomatoes means they’ll never go to waste, so you can enjoy them at just about any meal.
Provencal Tomato Basil Scrambled Eggs with Garlic:
Adapted from ‘Provence’
- (5) fresh eggs
- (1) tbsp good olive oil
- (2) medium-sized ripe tomatoes
- (1) clove fresh organic garlic, minced
- (1) bay leaf
- (1/4) tsp salt plus more to taste
- (2) tbsp cold butter
- freshly ground pepper
- 6-10 fresh basil leaves
Start by peeling & seeding the tomato: put up a small pot of water to boil while you prepare the garlic and other ingredients. Once the water is at a boil, add the whole tomato and turn it in the water to cover all the skin. Leave in the water for 30 seconds or so and then turn the heat off. Remove the tomato from the hot water and allow to cool. From there, the skin should simple peel off the outside of the tomato! Next, open up the tomato and quarter it. Carefully remove the seeds with a spoon and discard. Chop the remaining tomato flesh and set aside.
When you are ready to cook, heat a deep skillet and add the olive oil over medium to low heat. Add the minced garlic and cook, stirring until just fragrant (but not turning brown). Add the tomato flesh, the bay leaf, and the salt and bring to bubbling on medium heat (turn it up slightly). Once the tomatoes are hot and start to bubble, return the heat to a lower simmer temperature and cook, stirring with a wooden spoon for 15 minutes. This will smell so good!
While the tomatoes are cooking, combine the butter, a pinch of salt, ground pepper to taste, and the eggs in a mixing bowl. Use a fork to cut the eggs and only mix them until the whites and yolks are mixed (but don’t go crazy on them).
Turn up the heat of the tomato pan again to medium high to cook the eggs. Remove the whole bay leaf from the pan and add the egg mixture. Cook, stirring constantly until the mixture reaches a beautiful, creamy texture.
When ready, remove from heat and continue to stir the eggs in the pan as the absorb the leftover heat. Tear the basil pieces over the mixture with your hands and stir in just before serving.
Serve from the pan onto plates with anything you desire – we enjoyed this with baguette but a lovely salad would be delicious!
With the new day comes new strength and new thoughts.
~ Eleanor Roosevelt
I am quite certain my vegan readers are already thinking about how to make this perhaps with tofu instead of eggs (which would be delicious!!), and as always, I encourage any number of creative ways to make this yours!
Of course, since we arrived home I am also on the hunt for the best baguette in town, as once you get used to that delicious bread (which my body has no issues with but that is another post), it is hard to go without!
But alas, I will be fine 
Better than fine, really.
I know I said in my last post I’d be sharing a list of our top foods that we enjoyed on our trip, and I’ll be compiling some thoughts on food in addition to that, as the take-aways for me are still percolating.
Returning home is wonderful, and while I was treated to some beautiful goodness away, I am also grateful to live here where that goodness is still abundant as the growing season is still well underway here at home.
I’ll be headed to our local Farmer’s Market this weekend – I’ll let you know how that goes in comparison to France! As for now, I am still sifting though photos and editing when I can (mostly in the middle of the night when the jet lag has got me). Here are a few gems of the beloved Champs Elysees as seen from the top of the Arc…
Don’t cry because it’s over, smile because it happened.
~ Dr. Seuss
I am looking forward to catching up with all of you and getting started with this brand new season that is upon us, and of course sharing loads of good stuff from our time away.
As always I am ever so grateful to all of you for reading and sharing this journey with me (and in this case my family too!)
Many wishes, kisses, and blessings to all of you for a fabulous start to September!
- What is your favorite way to eat eggs?
- Have you ever experienced pregnancy cravings?
I know there are some funny ones out there….I’d love to hear yours!
Yours in Less (from back home),
That sounds absolutely mouthwatering!
It’s delish Rande, thanks!
Your eggs look good, Shira, and the notion of removing the skins and seeds is very French. Weicome home.
Thanks Sharyn! Good to be back
Though it is an adjustment!
This sounds great! I love tomatoes with eggs, though mostly I just slice up a tomato as a side to fried, scrambled, or omelette-d eggs in the morning. (I am definitely a fan of enjoying ripe tomatoes with just about every single meal!
)
Thanks Allison! Of course you love tomatoes!! Hehe!
Hello, Shira! It seems as though we’re both back at roughly the same time… how funny! It’s good to be back isn’t it? I have missed blogging, though you seem to have kept up way more than I. This sounds really lovely
Hey Nick! It is good to be back!! Hope you had a restful time away too?
Hey! Yes, very restful indeed! Extremely so…
Sounds delicious – as usual! Just a quick question though…are you supposed to remove the bay leaf before you combine the tomato mix with the egg mix? Or perhaps it’s your democratic way of deciding who does the dish…you find the bay leaf, you clean up!
Man, I wish I was that clever!! The bay leaf should be removed..I’ll add that in Carly – great catch!!
Lovely to see that you’ve returned safely. So enjoyed your pictures! Welcome back!
Thanks Little Sis! It’s good to be back, though it is an adjustment (in a good way)!
Oh my gosh, Shira this sounds AMAZING! You always have the most beautiful pictures!! Welcome home!
Thank you Liz!! It’s great to be home! xx
Super scramble eggs ¡¡
So good!
That’s it. Trying this tomorrow
(And ditto everyone above who commented on your photos! What camera are you using, can I ask?)
Thanks Pauline! This has been requested the last two mornings since I made them – so good! Glad you like the photos – I use a combo of my iphone 4s and my Canon Rebel to take the shots – super simple! xx
Let us know how you like the eggs!
You sound just over-the-moon happy right now Shira, both because of your amazing trip and because you are home
And that’s so great to hear!
Can’t wait to hear your take on all the food there! I hear you on the baguettes- they must have a super secret ingredient they don’t tell us about here
How did you know I was plotting a tofu variation? You are so intuitive hehe.
So glad you’re back!
Glad to be back my friend! I think I might try the tofu version too
Hope you are well, aren’t you starting school in short order? xx
Yes! I move on Saturday (ahh so soon) and then start the following Monday! I have a week in Toronto to get oriented first thank goodness
Enjoy the change! Being in TO will be a blast! xx
Eggs are my favorite protein, and I love them scrambled with arugula or Swiss chard in the morning, and sometimes topped with leftover grilled salmon.
And I’m sure it’s the water that makes French bread so delicious and absolutely impossible to recreate anywhere else!
)
Welcome home!
Yum – arugula – sounds awesome
You are right Jennifer – it is the water! That is totally IT!
I’m convinced it’s also why Guinness tastes better in Ireland….
Welcome back, Shira! It was such a delight to see your post pop up in my email. I thought to myself “She’s home!”
Can’t wait to see more travel-inspired eats!
Thanks Kristy!! So happy to get this message – makes my day! Love that you’ve been keeping on via Instagram too – it was super fun posting from there! Got loads of awesome recipes to try and tweak – super stoked! Just need to catch up on sleep
Jetlag is killing me!!
Wow, these eggs sound fabulous! Rich and flavorful and herby and full of tomato.
They were totally A-OK Eileen! A hit with the sporty teen – she had a rough time getting protein on our trip as a veggie so we had to cook her up some eggs
Thanks!
Welcome back! I hope your transition back has been smooth and you are getting lots of rest. These eggs look delicious, we are loving tomato and basil this summer. During pregnancy, I craved steaks, and I don’t usually eat that much red meat…I think my body just knew that I needed the iron!
Steak – isn’t that just the way! Pregnancy cravings are always just intense, aren’t they? At least from what I recall
Trying to rest and the middle of the night wakes are insane!! I’ll re-adjust soon I am sure! Thanks so much, it’s great to be home!
aw i’m so glad you had a wonderful trip!!
this sounds delicious! it’s actually one of my favorite ways to eat eggs! so easy and tasty! I have the same “view” 
on eggs – pastured, farm eggs from “happy chickens” are just fine with me. Although I’m allergic to the yolks, so I love the whites for a great source of protein!
Thanks Caralyn!! I don’t eat eggs too too often, but when I do they really hit the spot
This was such a tasty combo! xx
Good to have you back and to see such a tasty dish served up. Welcome home!
Thanks John! Hope to get back into the groove soon
You’re back!!! Yay! We missed you, lovely Shira. I can’t wait to hear all about your wonderful trip…
LM doesn’t know it yet, but he is getting your Provencal egg recipe for breakfast tomorrow. I love eggs and – now that I’ve gone dairy free – have had to find an alternative to my Dad’s world-famous-in-NZ scramble with cream and cheese (among other things)!
So good to have you back in my in-box!
J! So good to be missed!! Honestly, it was such a gorgeous time, but difficult (only at first) to take my own advice and let go
So worth it and I am feeling tired from the time change but otherwise very rejuvenated…and YOU – you must be getting out of this world excited!
I hope LM likes his surprise – these were a major hit, and handy that they require zero dairy other than a dab of butter (which of course can be nixed).
So good to be back, the pleasure is all mine! xo
welcome home Shira and gorgeous post! Love those views
Thanks Marina!! More views to come! xx
Ahh, welcome sweet welcome Shira! We’ve missed you but thank heavens you didn’t leave us entirely bereft! It was so sweet of you to give us tasty and beautiful tidbits as you could! And now we will welcome all your reflections on a grand trip, and all the rest of the goodness you’ve accustomed us to!
The eggs look “smashing”! My mom, when she was pregnant with me, craved freshly sliced tomatoes with olive oil, salt and pepper…and eggs! I guess I got my taste for them early! 
Again, welcome home! Happy to see you! Xox
Thank you Spree! It is good to be home indeed. I was hoping to have a bit more to share but the break from regular life was just what we needed, and there was just too much beauty to soak in! Tomatoes there are SO good, but they are good here too
That is good thing! Happy to be back and come home to all of these lovely notes & kindness xox hope you are well!
Hi dear Shira – welcome home!
Love your recipe – looks so delicious with sun ripe fresh tomatoes, basil and garlic, soo good.
I agree the body knows, it is s clever, we just have to listen.
Love your quotes too
Thank you Anne! It’s good to be home
There is one or two quotes here I just love, glad you do too! xx
Welcome back! I love the Dr. Seuss quote at the end – sometimes that reminder is needed at the end of such a great experience. The eggs – so easy and delicious! I would love to try this for dinner tomorrow. Good luck with your baguette quest.
Thanks Heidi! The Seuss quote is hands down one of my all time faves too
I hope you tried the eggs – and would you know I am getting close to the baguette quest…however the more time passes the memory of the authentic French ones are fading (which I think might be for the best!) xx
Yum, the eggs look delicious, I love scrambled eggs for breakfast, so I’ll definitely be trying your version soon!
Thank you Jasline! I hope you like them!
Welcome home, Shira! So glad you had a good trip–how could you go wrong, really? I love eggs, although I didn’t like them so much during my pregnancies, funny that you were the opposite! My only real pregnancy craving was citrus, which I love anyway, but really needed in great quantities when I was pregnant.
Hi Emmy! Thanks! I also craved citrus too, particularly with my 2nd child – I recall sitting with my eldest every morning and eating orange after orange in bed! They were so good as it was January…..great memories!! xx
I love eggs- my afavourite way is a big huge omelette filled with mushrooms and spinach and basil.. mhmm… oh and topped with some avocado
I do love red pesto and tomatoes in egg scarmles too but for some reason my last tomato scrambles went totally liquid and tasted baaad! i did remove the seeds and everything but i suppose the tomatoes were just to watery!!
Mushroom, spinach, and basil sounds like an amazing combo Alexia! I’ll have to give that a try too! Love the avocado add on too
xx
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Welcome back Shira! I love the idea of making this with Tofu
Hahaha I can’t anwser any of your questions this week – Never been pregnant thus no cravings and haven’t eaten an egg in 2 years
…..though when I did eat eggs I loved my moms scrambled eggs with salt & pepper piled high on buttered toast!
Hi Heather – thank you! This would taste great with tofu and I might just try it myself as the tomato and garlic together is heavenly! I’ll keep you all posted!! xx
This does indeed look delicious, and I may have had the tofu thought
. I can only imagine the bread you were able to eat, and I am beyond jealous!! Can’t wait to read all about your trip!
Thanks Britt! I know, right? The bread is haunting me. It was amazing, but I am having some decent luck here finding some good stuff too
More to come! xx
Nothing is more perfect for breakfast, lunch or dinner.. than a plate of fresh tomatoes and eggs, cooked exactly like this! Welcome home!
Thanks Barbara! I can’t believe I just learned you are from Calgary – love fellow Canadian bloggers! xx
Love your blog post. I posted it on Pinterest, for possible future use for my family. Thank you for writing about your travel adventure and sharing with us.
Shira, your grandfather did not cook much but one of his favourites was cauliflower and eggs. The cauli needs to be cooked already (steamed is good). In a pan, add the cauliflower to scrambled eggs while they are cooking. The combo is quite delicious. Try it sometime.
I will try that Mom – just to honor Grandpa, and plus it sounds pretty nice too
Lovely to see you here! xox