You are here

Eggs Creole

Gadget.Cook's picture
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Fresh peas/Frozen peas 1 Cup (16 tbs)
  Eggs 4
  Shredded cheddar cheese 1 Cup (16 tbs)

In wok combine undrained tomatoes, celery, green pepper, onion, salt, pepper, and bay leaf.
Bring to boiling; reduce heat.
Cover and simmer about 15 minutes or till vegetables are done.
Stir in peas; cook 5 minutes.
Remove bay leaf.
Break eggs one at a time into a saucer; then slip into simmering tomato mixture, taking care not to break yolks.
Sprinkle with salt and pepper.
Cover and simmer for 7 to 8 minutes or till eggs are done.
Sprinkle with cheese.
Cover and cook 1 minute longer or till cheese melts.
Pass bottled hot pepper sauce, if desired.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1029 Calories from Fat 520

% Daily Value*

Total Fat 58 g89.8%

Saturated Fat 30.8 g153.9%

Trans Fat 0 g

Cholesterol 967 mg322.3%

Sodium 2637.7 mg109.9%

Total Carbohydrates 64 g21.2%

Dietary Fiber 18.5 g74%

Sugars 13.4 g

Protein 66 g131.8%

Vitamin A 146.5% Vitamin C 220.3%

Calcium 114.9% Iron 69.1%

*Based on a 2000 Calorie diet

Eggs Creole Recipe