Creole Eggs
olive oil
1/4 but butter or margarine
1 large onion chopped
1 medium green pepper, seeded and chopped
1 garlic clove, minced
1 teaspoon salt
1/8 teaspoon rosemary
1/8 teaspoon paprika
16 ounce can tomatoes
8 egg yolks plus 1 egg
fresh ground black pepper
2 cups hot cooked rice
Beat eggs well. Oil loaf pan well, bottom and sides. Pour in beaten eggs. Set in
a pan of hot water up the sides about 2 inches. Bake in moderate oven till just
set, about 20-25 minutes. Cut the cooked eggs into small squares about 1 inch.
In 10 inch skillet over medium heat, in melted butter or margarine, cook onion,
pepper, garlic, salt, rosemary and paprika until onion and pepper are soft,
about 5 minutes, stirring occasionally. add tomatoes with their liquid and eggs.
simmer gently, covered, 10 minutes until thoroughly heated. To serve, Spoon egg
mixture over rice or vegetables, or mashed potatoes and sprinkle on fresh grated
black pepper.