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	Advertisements

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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