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    You are in: Home / Recipes / Creole Eggs Recipe
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    Creole Eggs

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    mysticchyna's Note:

    I kinda forgot where I got this from. I make these eggs not for breakfast, but usually for dinner. It's a nice change.

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    Units: US | Metric


    1. 1
      Heat the oil in a 10 inch skillet, and add the onions and peppers. Saute about 5 minutes.
    2. 2
      Add the garlic and saute another moment or two.
    3. 3
      Add the tomatos, tomato paste, hot sauce, and simmer on low heat for about half and hour. You may add some water if the sauce is too thick. Season with salt and pepper.
    4. 4
      Make 6-8 (depending on how many eggs used) indentations in the sauce using the back of a large spoon or ladel. Break eggs ONE AT A TIME on a saucer, slideing the eggs on the stewed vegies where you made the indentation. Cover and cook about 10 minutes, or until eggs are set to your likeing.

    Ratings & Reviews:

    • on October 01, 2009


      I left out the tomato paste as I really didn't think it needed it and I always end up wasting the rest of the can. I made these in ramekins for individual servings. Worked great.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creole Eggs

    Serving Size: 1 (142 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 184.5
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 2.8 g
    Cholesterol 211.5 mg
    Sodium 379.9 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 1.1 g
    Sugars 2.7 g
    Protein 7.5 g

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