Creole Eggs
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 59.14 ml olive oil (or just whatever you need)
- 2 garlic cloves, chopped
- 396.89 g can Mexican-style tomatoes, with green chilis
- 29.58 ml tomato paste
- 1 onion, chopped
- 2 green peppers, chopped
- 0.25 ml hot sauce
- salt or pepper
- 6-8 eggs
directions
- Heat the oil in a 10 inch skillet, and add the onions and peppers. Saute about 5 minutes.
- Add the garlic and saute another moment or two.
- 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.
- 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.
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RECIPE SUBMITTED BY
mysticchyna
United States
I live in Maryland USA with my wonderful husband and my two dogs. I have a Pug and a Pekingese. I love to cook and eat. I collect recipes, cookbooks and cooking magazines. I have a huge database of recipes on my computer. I'm addicted to Food Network.
If I had lots of money..I'd travel to try the authentic cuisines of all the other countries in the world. I'd also take a gazillion photos, as my other hobby is photography. I also keep an on line journal