There is nothing wrong with eating this dish straight. I like to serve it with a bowl of harissa-sauced chickpeas and roasted potatoes, or with hard-cooked eggs and aioli, and some good bread. Brennan serves hers with rice; elsewhere in Provence, she says, it might be served as a main dish, but also as a side to lamb chops, steak or the North African lamb sausage known as merguez. Leftovers make a fine filling for an omelet or a topping for a tartine. And this dish is perfect for a picnic or potluck.