Crescent's eggs in hell
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | teaspoons | Oil; olive |
1 | Onion; chopped | |
1 | Green pepper; diced | |
2 | Garlic cloves; pressed | |
1 | cup | Tomatoes; 20 oz with juice |
4 | tablespoons | Tomato paste |
1 | teaspoon | Basil |
½ | teaspoon | Oregano |
1 | teaspoon | Rosemary |
1 | Bay leaf | |
1 | teaspoon | Honey |
4 | larges | Eggs |
Directions
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
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