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  Recipe Home » Misc » Crescent's Eggs In Hell
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  Crescent's Eggs In Hell
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 199
Ingredients:
4 tsp Oil, olive
1 Onion, chopped
1 Green pepper, diced
2 Garlic cloves, pressed
1 cup Tomatoes, 20 oz with juice
4 tbsp Tomato paste
1 tsp Basil
1/2 tsp Oregano
1 tsp Rosemary
1 Bay leaf
1 tsp Honey
4 large Eggs
Instructions:
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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