Crescents Eggs in Hell

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Crescents Eggs in Hell 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

Instructions for Crescents Eggs in Hell

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 youve 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip

Main Ingredient: EggsCuisine: Uncategorized

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