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.
Serving size: Complete recipe
Calories 963 Calories from Fat 506
% Daily Value*
Total Fat 56 g86.8%
Saturated Fat 24.9 g124.3%
Trans Fat 0 g
Cholesterol 1340.8 mg446.9%
Sodium 1707.5 mg71.1%
Total Carbohydrates 56 g18.5%
Dietary Fiber 11.7 g46.8%
Sugars 24.9 g
Protein 64 g128.9%
Vitamin A 158.6% Vitamin C 239.9%
Calcium 79.8% Iron 55.4%
*Based on a 2000 Calorie diet