SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 minutes. Add tomatoes, ½ teaspoon herbes de Provence. Cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne. Pour into prepared shell and top with olives, grated cheese and little oil.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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