Crescent's eggs in hell

Yield: 4 servings

Measure Ingredient
4 teaspoons Oil; olive
1 \N Onion; chopped
1 \N Green pepper; diced
2 \N Garlic cloves; pressed
1 cup Tomatoes; 20 oz with juice
4 tablespoons Tomato paste
1 teaspoon Basil
½ teaspoon Oregano
1 teaspoon Rosemary
1 \N Bay leaf
1 teaspoon Honey
4 larges Eggs

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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