Cut the tomatoes, peppers and artichokes into small dice and mix together.
Use an egg shell cutter to remove the top of the egg shells. Tip away a little of the white and then add the mixed vegetables to the egg. Season with salt and piment d'Espelette.
For the emulsion: place the cream and the mozzarella in a blender and mix until smooth. Season with salt and piment d'Espelette. Pour the mixture into a siphon and chill in the fridge until ready to serve.
Add water to a wok and bring to a gentle simmer. Carefully add the eggs to the wok, they will float in the water. Cook for 2-3 minutes and then remove from the pan.
Charge the siphon with gas and then add a little of the mozzarella emulsion to each egg. Finish with a sprinkling of fresh parmesan and serve immediately.
«Try replacing the garnish in this recipe - sauteed wild mushrooms or foie gras work very well.»