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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.
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CREOLE EGGS