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LOCATION: Recipes >> Cajun >> Creole Eggs 01

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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.

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