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