The egg base:

• 6 duck eggs
• 6 organic chicken eggs
• 1/2 bunch parsley and 1/2 bunch tarragon (chopped)
• Salt and sweet pepper

Stuffing 1:

• 1 red onion
• 2 red peppers
• 1 tbsp fleur d’ail
• 1 tsp herbes de Provence
• 4 tbsp tomato paste
• 1 cup water
• Olive oil
• Salt

Preparation

First – prepare the egg base

Whisk all the ingredients together in a bowl. Divide the mixture into 3 equal portions and cook them in a steamer, separately, in a silicone mold (in order to turn them out easily) for 15 minutes.

Next – prepare stuffing 1

Mince the red onion and peppers very finely, drop them into the olive oil, add the rest of the ingredients and simmer over a low heat, until the mixture thickens. Lay to one side.

Then – prepare stuffing 2

Sauté the shallots in olive oil in a wok, then add the zucchini, mushrooms, garlic, fennel seeds, salt and chilli pepper. Simmer for 10 minutes and lay to one side.

Stuffing 2:

• 2 thinly sliced shallots
• 2 zucchinis halved lengthwise and thinly sliced
• 100 gm chopped oyster mushrooms
• 1 tsp ground fennel seeds
• Olive oil
• 1 garlic clove (minced)
• Salt and chilli pepper

Finally – assemble the dish

Create the layers by starting with an egg base, then spreading the pepper stuffing (number 1) on top. Lay down a second egg base and cover it with the zucchini stuffing (number 2). The final layer is the third egg base.

Cover the dish to keep it warm but don’t let it dry out.

*To serve with a tomato coulis

2 red peppers, 3 shallots, 1 tbsp dried tomatoes – steam for 15 mins.

Grind in a blender with 3 tbsp of olive oil, 1 cup water, 1 tsp paprika, a pinch of salt and chilli pepper.

Enjoy your meal!