New Orleans Eggs
|Tomatoes||5 , peeled|
|Green pepper||1⁄2 , chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|White onion||1⁄4 Cup (4 tbs), chopped|
|Black pepper||1⁄4 Teaspoon, freshly ground|
|Fine bread crumbs||3⁄4 Cup (12 tbs)|
|American cheese||1⁄2 Cup (8 tbs), grated|
In a saucepan, combine the tomatoes, green pepper, celery, onion, bay leaf, salt, and pepper.
Cook and stir over medium heat for 10 minutes.
Remove bay leaf.
Stir in the bread crumbs.
Spread the mixture into a lightly oiled casserole.
With the back of a spoon, make 6 small hollows in the mixture and break the eggs into the hollows.
Sprinkle with cheese.
Bake at 350°F (175°C) for 15 to 20 minutes until eggs are firm and cheese has melted.