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Vegetarian, South and mountains

Eggplant and tomato bohémienne with soft boiled eggs

Bohémienne with soft boiled eggs is a vegetarian dish from the south of France, serving 4, ready in 55 minutes, easy to make, for €2.40 per serving. Eggplant and tomatoes cook slowly in olive oil until soft and jammy, topped with runny soft boiled eggs. Success comes down to the slow cooking of the vegetables and the exact 6 minute timing of the eggs.

Tonight, an eggplant and tomato bohémienne slowly cooked in olive oil, with soft boiled eggs and bread.

Eggplant and tomato bohémienne with soft boiled eggs
Total time
55 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Eggplant and tomato cook low and slow in olive oil until they turn soft and almost jammy. Onion and garlic add background flavor without taking over, and thyme brings a dry, herby note that feels like a southern garden. If you stir gently, the eggplant keeps a bit of bite, so you end up with a texture that's neither mush nor watery ratatouille.

This is an easy summer dish for a weeknight, best made when tomatoes and eggplant are in season. Kids usually love dipping toasted bread into the runny egg yolk, and adults appreciate a dish that feels generous without much hands on work. Mon Chou likes this one for its simplicity, just a few ingredients and a lot of patient, slow cooking.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Tomatoes 5
  • Onion 1
  • Garlic 3 cloves

Pantry

  • Olive oiloften in the pantry 6 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Bakery

  • Country bread 8 slices

Allergens Eggs, Gluten

The step by step recipe

  1. Cut the eggplants into cubes and cook them in the olive oil. 15 min

    Add the oil in several batches.

  2. Add the onion and garlic, then the tomatoes and thyme.

    Stir gently to keep the eggplant pieces whole.

  3. Let it simmer, covered. 30 min

    The bohémienne should turn jammy.

  4. Cook the eggs for 6 minutes, then peel them under cold water. 6 min

    Peel gently.

  5. Serve the eggs sliced over the bohémienne with the toasted bread.

    The runny yolk becomes the sauce.

Our tips to get it right

  • Cut the eggplant into even, roughly one inch cubes so they cook evenly and hold their shape.
  • Use ripe tomatoes, they'll release their juice faster and give you a softer, jammier bohémienne by the end of cooking.
  • Keep the water at a gentle simmer, not a rolling boil, when cooking the eggs, a hard boil can crack the shells.

The variations

  • Swap the thyme for fresh basil added right before serving, for a fresher, more herbaceous note.
  • Add diced red bell pepper along with the onion, for a more colorful, slightly sweeter bohémienne.
  • For kids in a hurry, serve the bohémienne warm with hard boiled eggs instead of soft boiled, easier to eat with a spoon.

What to serve it with

  • Toasted country bread
  • A little fresh goat cheese
  • A simple green salad

Storage

The bohémienne keeps 2 to 3 days in the fridge in a sealed container, and it freezes well for up to 2 months. Reheat it gently in a pan or saucepan, and cook the soft boiled eggs fresh right before serving.

Questions about this dish

Can you make the bohémienne ahead of time?

Yes, it's even better reheated the next day, once the flavors have had time to blend. Just cook the soft boiled eggs fresh right before serving to keep the yolk runny.

How do you get a perfect soft boiled egg?

Drop the egg into boiling water for exactly 6 minutes, no more, then run it under cold water right away. This stops the cooking and keeps the yolk runny in the center.

Can you use zucchini instead of eggplant?

Yes, zucchini cooks faster and gives the bohémienne a slightly lighter texture. Cut the simmering time by a few minutes so it doesn't fall apart.

Does the bohémienne freeze well?

Yes, it freezes very well for up to 2 months in an airtight container. Thaw it in the fridge before reheating it gently.

How long does it take to make an eggplant and tomato bohémienne with soft boiled eggs?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an eggplant and tomato bohémienne with soft boiled eggs?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an eggplant and tomato bohémienne with soft boiled eggs cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten. Always check the labels of the products you buy.

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