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Serve-from-the-pan suppers from southern France.

A quick supper gets a boost from protein-rich eggs in these recipes suggested by the flavors of southern France. All three dishes are served from the pans they're cooked in, and none takes more than a half-hour to prepare.

For a more substantial meal, you might choose to add barbecued meat and asparagus or broccoli. Either way, serve with dry red wine and a loaf of bread.

The recipes were contributed by Nicole Perzik of Saratoga, California.

Pear-shaped Roma tomatoes are most plentiful during summer. Tomato and Egg Supper

3 tablespoons olive oil or 1-1/2 tablespoons each butter and salad oil

4 large cloves garlic, chopped

6 Roma tomatoes (about 1 lb.), cut in half lengthwise

8 eggs

3 tablespoons chopped parsley

Salt and pepper

Add oil to a 12- to 14-inch frying pan on medium heat. When oil is hot, add garlic and tomatoes, cut side down. Cook, uncovered, turning once, until tomatoes are browned, about 10 minutes. On low heat, slide eggs into pan between tomatoes. Cover and cook just until whites of eggs become firm. Sprinkle with parsley, then serve from the pan. Season to taste with salt and pepper. Serves 4.

Packaged couscous (precooked semolina pellets) is sold in international food sections of grocery stores and in Middle Eastern markets. Eggs in Couscous

1-1/2 cups milk

1/4 cup (1/8 lb.) butter or margarine

1-1/2 cups couscous

1-1/2 cups shredded Swiss cheese

2 cups (1 lb.) purchased or homemade spaghetti sauce

6 eggs

1/4 teaspoon pepper

In a 1- to 2-quart pan, bring milk and butter to boiling. Add couscous, cover, and remove from heat. Let stand until couscous absorbs milk, 3 to 4 minutes. At once, stir with a fork, spoon into a 2-quart shallow baking dish, and spread evenly. Sprinkle with 1 cup cheese; spoon on spaghetti sauce. Bake, covered, in a 400[deg.] oven until sauce is very hot, 15 to 20 minutes.

With a spoon, make 6 deep wells; slide 1 egg into each. Sprinkle with remaining cheese. Bake again, uncovered, until whites of eggs are firm, about 10 minutes. Sprinkle with pepper. Serves 6.

Garlic steams to creaminess inside the skin. After serving, use knife and fork to squeeze it out. Eggs with Slow-cooked Garlic

1 medium-size head garlic, unpeeled, separated into individual cloves

3 tablespoons olive oil or 1-1/2 tablespoons each butter and salad oil

8 eggs

Salt and pepper

In a 12- to 14-inch frying pan on medium heat, cook and stir garlic in oil, uncovered, until skins are golden and garlic is soft inside (cut to test), about 20 minutes. Break eggs open over garlic. Cover and cook just until whites of eggs become firm. Sprinkle with salt and pepper to taste. Serve from the pan. Serves 4.
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Title Annotation:recipes
Date:Jun 1, 1984
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