Provencal Crespeou & Summer BBQ
14 fresh eggs
Leftovers: onions, anchovies, aubergines, zucchinis, capers, tomatoes, sweet peppers, olives, etc. In a nutshell, one crespeou “level” = one omelet (2 eggs) with one leftover ingredient. For my crespeou I used 3 tomatoes, 1 handful of stoned olives, 1/2 can of capers, 5 or 6 anchovies, 5 onions, 1 aubergine and 1 zucchini.
Preheat the oven (180°C). Bake all the vegetables separately in the oven for one hour, well seasoned with different spices and herbs: curry + mint for the aubergines, cumin + taraggon for the zucchinis, paprika + basil for the tomatoes, pepper + rosemary for the onions. Mix each ingredient separately. Add to the tomatoes one can of tomato concentrate and some fresh herbes to the zucchinis to give them more colour (colours tend to fade in the oven). Add to each preparation two beaten eggs. Season to taste. Oil or cover with baking paper 7 oven dishes (or more or less depending on how many layers you have for your crespeou). They should not be too lar. Add your egg preparation in each one of them. Bake for 15 to 20 minutes. Some preparations will be moister than the others, depending on the ratio ingredient/egg, but this is normal and will create a nice overall balance in your crespeou. Let each omelet col down a bit. Oil a high dish that is about the same diameter as your omelets. Put each of your omelet, one on top of the other, in your dish. Cover with plastic film and add something heavy on top. Store in the fridge overnight. Serve with an homemade tomato sauce and grilled meat.