Title: Crescent's Eggs in Hell
Categories: Cheese
Yield: 4 Servings
| 4 | ts | Oil; olive |
| 1 | | Onion; chopped |
| 1 | | Green pepper; diced |
| 2 | | Garlic cloves; pressed |
| 1 | c | Tomatoes; 20 oz with juice |
| 4 | tb | Tomato paste |
| 1 | ts | Basil |
| 1/2 | ts | Oregano |
| 1 | ts | Rosemary |
| 1 | | Bay leaf |
| 1 | ts | Honey |
| 4 | lg | Eggs |
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