Crescent's Eggs In Hell
Ingredients
4 tsp oil, olive
1 onion, chopped
1 green pepper, diced
2 garlic cloves, pressed
1 cup tomatoes, 20 oz with juice
4 tbsp tomato paste
1 tsp basil
1/2 tsp oregano
1 tsp rosemary
1 bay leaf
1 tsp honey
4 large eggs
Preparation
In oil saute onion, green pepper and garlic. While they soften,
stir in tomatoes and their juice (break the tomatoes up a bit),
tomato paste, basil, oregano, rosemary, bay leaf and honey. Simmer
sauce for about 10 minutes, then make indentations in it with a spoon
and break into it 4-6 eggs. Spoon sauce around and cover them, pop
on a cover, and let the whole thing simmer gently until the eggs are
poached; the whites should be medium firm, the yolks still runny.
Lift each egg out with a spatula onto a serving plate in which you've
placed a bed of cooked spaghetti or a thick slice of toasted french
bread or a bed of hot, steaming rice, or a tortilla if you want it
Mexican-style. Spoon extra sauce around each egg and sprinkle with
grated parmesan cheese. From: Dairy Hollow House Cookbook from
R-Cuisine conference
Servings: 4
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