CREOLE EGGS
I kinda forgot where I got this from. I make these eggs not for breakfast, but usually for dinner. It's a nice change.
Provided by mysticchyna
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 184.5, Fat 14.1, SaturatedFat 2.8, Cholesterol 211.5, Sodium 379.9, Carbohydrate 7.8, Fiber 1.2, Sugar 2.8, Protein 7.5
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lady laurish
[email protected]Yum!
WEEDs KEEPER
[email protected]I've tried many Creole eggs recipes, but this one is by far the best. The addition of bell peppers and onions really takes it to the next level.
Nobuhle Khoza
[email protected]So easy and flavorful! I used smoked sausage instead of bacon and it was still amazing.
Tariff T
[email protected]Made this for breakfast this morning and it was a hit! My family loved the creamy sauce and the crispy bacon. Will definitely be making this again.
AZUBUIKE FAITH
[email protected]This Creole eggs recipe was absolutely delicious! The flavors were incredibly rich and complex, and the eggs were cooked to perfection. I highly recommend this recipe to anyone looking for a flavorful and satisfying breakfast or brunch dish.