Categories: Appetizers, Cheese/eggs 
      Yield: 6 servings 
  
    1/4 c  Onion 
      2 tb Olive oil 
      2 lb Tomatoes 
           - peeled, seeded and diced 
      2    Garlic cloves; minced 
           Herbes de Provence: 
           - (Equal parts 
           - marjoram, oregano, thyme) 
      3    Eggs 
      8    Anchovy filets, minced 
      3 tb Olive oil 
      3 tb Tomato paste 
      3 tb Minced parsley 
      1 ts Paprika 
      1 pn Cayenne pepper 
           Prepared tart shell 
           Nicoise olives, pitted 
           Grated Parmesan cheese 
           Olive oil 
  
  SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 
  minutes. Add tomatoes, 1/2 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.