A Simple Twist
Every once in a great while, I find myself in a movie. Or, at least I think it’s a movie because the setting is so magical that it could not be anything else. That happened to me just outside Essaouira, Morocco, when I was invited to lunch by vintner Charles Mélia and his wife, Zina.
It was thanks to Susan and Towny, the friends with whom we traveled, that Mark and I were included in this impossibly perfect afternoon. Susan and Towny had visited them the day before to talk with Charles about his wine, and all the work he had done to create the Domaine du Val d’Argan. He and his wife Zina graciously invited them — and us — to lunch the next day.
When we returned en masse, we were all given a tour of the winery, its beautiful vineyards, the farm area where Zina raises her sheep and chickens, and then we were seated under the shade of a pepper tree and served an exquisite lunch. The meal included traditional Moroccan salads, perfectly roasted lamb (which Zina had raised), and a decadent chocolate tart.
But before all this wonderful food arrived at the table, we began the meal with Zina’s Oeufs Mimosa, a simple dish many of you know, but hers had a wonderful twist: they include oil-packed tuna in the filling. Yes, you could add additional garnishes— capers, roasted bell pepper, or herbs — but it’s the perfect simplicity (with a single unexpected twist) that made these so special. Eggs are sometimes hard to pair with wine, but Charles chose to pair his Perle Blanche de Mogador with the stuffed eggs, and it was a perfect match. Visit the Provence WineZine to read more.
~ David
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Susan Esco Chandler
June 3, 2023 at 6:55 amThese eggs sound amazing!
Have you ever used duck eggs?
A chef told me they add a richness to such a preparation but I think the oil used might be the key.
Your thoughts?
Cocoa & Lavender
June 3, 2023 at 7:29 amHi Susan — no, I have never tried duck eggs but I can see they would add a richness. And I think you are correct — both the tuna and its oil make these very creamy and rich. (But I will be trying duck eggs!)
Lynn D.
June 3, 2023 at 9:41 amWe have been buying duck eggs from a local farm recently. They are very large and have a higher proportion of yolk. This makes them tricky to use in some recipes but excellent (eggcellent) in others. They are delicious. But the absolute best eggs I have ever eaten are turkey eggs which I can no longer find.
Cocoa & Lavender
June 3, 2023 at 12:21 pmI used to see duck eggs occasionally at our farmers market — I will start looking again! Thanks, Lynn, for this info. (I’ve never seen a turkey egg!)
Mad Dog
June 3, 2023 at 10:45 amHow delicious and what a perfect location!
+1 on the duck eggs and they are fabulous for baking, relative to the large yolks.
Cocoa & Lavender
June 3, 2023 at 12:20 pmThanks, Mad Dog — we all enjoyed it thoroughly! Thanks for the vote on duck eggs — I will find them!
Jill W Becker
June 3, 2023 at 11:35 amMust try – simple enough for me
Cocoa & Lavender
June 3, 2023 at 12:19 pmThere are many of my recipes you could easily make! Hey, when do I get a tour of the new kitchen?
Eha
June 3, 2023 at 4:12 pmThank you for sharing this happy sunny story I am so enjoying with my Sunday morning coffee. Great photos!!! Oh – you have delivered a recipe from ages back for me – used to prepare Eggs Mimosa often . . . specially to take along for lunch on a Sunday sail on Sydney Harbour . . . cannot resuscitate those but the easy recipe will reappear on the table soonest . . .
Cocoa & Lavender
June 3, 2023 at 4:39 pmThey are a lovely picnic food, aren’t they? They bring back really lovely memories for me, too.
Inger
June 3, 2023 at 4:49 pmOh my, indeed a perfect day! Plus loving all the Instagram shots! We’re all going to enjoy your retirement!
Cocoa & Lavender
June 3, 2023 at 4:58 pmI’m glad you enjoyed post — much more to come! And I’m happy you are enjoying my retirement, as I certainly am! 🙂
The-FoodTrotter
June 4, 2023 at 12:00 pmI haven’t been much on your blog lately your but your recipes and your gorgeous photos are always a pleasure to see! Oeufs mimosa is a super popular starter in France and I had them so many time, but so far I’m still quite fond of this recipe. Your variation with tuna looks delicious. I made some once but I dyed them with a brine made of beetroot juice to have them pink. It’s was lovely too!
Cocoa & Lavender
June 9, 2023 at 7:46 amBelieve it or not, I was taught a variation of oeufs mimosa when I was in college. It was completely different, that the mimosa part was the same. But it was so beautiful, especially for an 18-year-old.
angiesrecipes
June 5, 2023 at 10:44 amI am a huge fan of eggs and tuna and this recipe sounds and looks absolutely gorgeous with your beautiful presentation, David.
Cocoa & Lavender
June 9, 2023 at 7:43 amThank you so much, Angie! Before this, I have never combined eggs and tuna together. It is a natural marriage of beautiful foods. Thanks for your kind words.
Mimi Rippee
June 5, 2023 at 5:48 pmOh, how wonderful. What a great visit. We’re about to travel to some new countries and I cannot wait. The food!!!! That’s always the best part. Great pics. Great eggs!
Cocoa & Lavender
June 9, 2023 at 7:43 amYou are so right, Mimi! The food when we travel — and the situation in which we have it — make for the most interesting trips.
sherry
June 5, 2023 at 7:32 pmwow i would never have thought of adding tuna to this dish but i’m sure it’s fabulous. I do love me some tuna! and these eggs are just so retro, you gotta love ’em!
Cocoa & Lavender
June 9, 2023 at 7:42 amFun, beautiful, retro food is really the thing these days, isn’t it Sherry? The tuna and eight together are pretty wonderful.
Ron
June 7, 2023 at 2:01 amWhat an amazing lunch, a magical setting, great wine, fine food, and most of all the friendship at the table.
The egg recipe intrigues me, as I love to make tuna and egg salad sandwiches. A must-try!
As for duck eggs, depending on what they eat, they can taste a bit strong. I used to mix duck eggs with regular eggs for egg salad and it was very good. MD is correct duck eggs are exceptional for baking.
Thanks for sharing your lunch adventure and the great stuffed egg recipe…
Cocoa & Lavender
June 9, 2023 at 7:41 amI know that Mark and I will enjoy the memory of that lunch for many many years. The funniest thing was that we really didn’t want to go to the winery the first day, but are so grateful we went the second day.
I’ve never had tuna and eggs together for a sandwich. I’ll be trying that soon!
Thanks to you and MD and others for your thoughts about duck eggs. I can imagine they would throw off my baking a bit if I couldn’t get the perfect weight.
Frank | Memorie di Angelina
June 7, 2023 at 4:52 amThat lunch sounds like one of those peak experiences you’ll always remember. The setting, the food, the company… It’s meals like these that make us “foodies”, isn’t it?
I love the sound of the tuna filling. Reminds me of tonnato, which I find absolutely addictive, whether on veal, pork, tomato or indeed eggs. Wonderful stuff!
Cocoa & Lavender
June 9, 2023 at 7:39 amIt was, indeed, Frank. And Mark and I were lucky to have two such magical experiences on this trip; one abroad, and one in DC. It really shows you that it’s not just the food but the people and the ambience that really makes a meal special.
Ahh, tonnato sauce. Thank you for that reminder! Summertime is always the perfect time for vitello tonnato.
Valentina
June 7, 2023 at 1:19 pmThe eggs sound delicious on their own, but when included in this special afternoon, in such gorgeous surroundings, even better! I want to move into that room with the tile! 🙂 ~Valentina
Cocoa & Lavender
June 9, 2023 at 7:36 amThat room with the tile is our friend Lisa‘s house. Her friends, jokingly call it “the palace.“ But they’re not wrong… Days like that. Really make a trip incredibly special.
Jean | DelightfulRepast.com
June 8, 2023 at 4:48 pmDavid, what beautiful photos! If I just read a description of this dish on a menu, I would not be likely to order it. But in that setting, I would have tried it and, I’m sure, loved it! Your presentation with the sieved egg garnish is gorgeous! And, yes, lovely picnic food.
Cocoa & Lavender
June 9, 2023 at 7:35 amThank you, Jean. Like you, I didn’t think I’d be all that excited about stuffed eggs, but these were spectacular. And the “mimosa” on top makes for a beautiful presentation. It was a truly special day.
Jeff the Chef
June 11, 2023 at 7:38 amWow, now that’s interesting. Two of my favorite sandwiches: egg salad and tuna salad, together? I realize you’re talking about something a bit more elegant than a sandwich – and speaking of elegant, what an extraordinary time you must have had! It sounds absolutely magical.
Cocoa & Lavender
June 11, 2023 at 7:42 amI will have to try a combo sandwich now, Jeff! The trip was magical — we are already thinking of going back. I will be writing a midweek post anbout each city we visited.
2pots2cook
June 14, 2023 at 4:22 amIt must have been very pleasant day to remember. I just hope it wasn’t too hot! Love this version of eggs !
Cocoa & Lavender
June 23, 2023 at 1:56 pmThe day was beautiful – dry, sunny, and warm – and not too hot!
Raymund
June 15, 2023 at 5:08 pmIt’s always a pleasure to discover simple dishes with a twist that elevate them to another level. The pairing of Charles’ Perle Blanche de Mogador with the stuffed eggs sounds like a perfect match, showcasing the harmony of flavors.
Cocoa & Lavender
June 23, 2023 at 1:55 pmI really did appreciate the little touches Zia made to everything that she made or us that day.
Christina Conte
June 25, 2023 at 9:10 pmCould have sworn I had commented on this recipe, simple because I recently made a mimosa cake (for international women’s day) and these eggs remind me of it so much! How delightful they are, and such a simple twist to the norm. Thanks so much for sharing, David!
Tangier & Casablanca, Morocco – Cocoa & Lavender
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