Recipe: Tartare of my sun vegetables

1 In a pot, pour 2 good spoonfuls of olive oil, as soon as it is hot, pour in following the thinly sliced shallots, the bell peppers cut into small squares of approximately 1 cm, salt and pepper with Espelette and let sweat like this for 6 minutes, then add the tomatoes also cut into cubes, the chopped garlic, re-season and continue to sweat for 5 minutes then add the small zucchini also cut into cubes, sprinkle a little turmeric and the lemon thyme sprinkle cooking next 10 minutes, taste test then cover and turn off the heat for a rest of approximately 15 minutes.

2 Clarify the yolks trying not to break them the yolks put back in each shell, then heat your vegetables and pour the raw whites while stirring.

3 On well heated plates place 4 tall ring molds then fill them with your vegetables make a small hollow in the center to place your yolk give a good turn of the pepper mill before serving.