Title: Crescent's Eggs In Hell
Categories: Eggs
Servings: 4
4 ts Oil; olive
1 Onion; chopped
1 Green pepper; diced
2 Garlic cloves; pressed
1 c Tomatoes; 20 oz with juice
4 tb Tomato paste
1 ts Basil
1/2 ts Oregano
1 ts Rosemary
1 Bay leaf
1 ts Honey
4 lg 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
