Provençal vegetable tian with bacon and a poached egg

Turn the oven on to 180 °C (thermostat 6). Let it heat for 10 min before the dish goes in.

Wash the zucchini and potatoes and cut them into thin rounds (2 mm to 3 mm). Peel the tomatoes and dice them. Peel and slice the onion. Press the garlic.

In a nonstick skillet over medium heat, cook the bacon for 3 min with no added fat. Set it aside in a bowl.

In the same skillet, add 5 g of butter and cook the onion and garlic for 2 min over low heat. Add the tomatoes and let it simmer for 5 min.

In a baking dish (or any ovenproof dish), alternate the zucchini and potato rounds, overlapping them slightly. Season with salt and pepper between each layer. Spread the tomatoes and bacon over the top.

Drizzle with a little olive oil and bake at 180 °C for 25 min. Check that the potatoes are done with a fork.

While the tian bakes, bring a saucepan of water to a boil. Add a pinch of salt and crack the eggs one at a time into the simmering water. Let them poach for 3 min, then lift them out with a slotted spoon.

Take the tian out of the oven, sprinkle with chopped parsley and set a poached egg on each serving. Serve right away.