Creole eggs recipe
information
Dishes using a combination of tomatoes and peppers are a popular feature or Creole cookery in the southern United States.
ingredients
8 eggs
1 tablespoon vegetable oil
2 onions, sliced
1 small green pepper, deseeded and sliced
2 tablespoons cornflour
425 ml (3/4 pint) milk
4 tomatoes, skinned and quartered
salt and freshly ground black pepper
pinch of cayenne pepper (optional)
2 tablespoons chopped fresh parsley
onion and green pepper rings, to garnish
1 tablespoon vegetable oil
2 onions, sliced
1 small green pepper, deseeded and sliced
2 tablespoons cornflour
425 ml (3/4 pint) milk
4 tomatoes, skinned and quartered
salt and freshly ground black pepper
pinch of cayenne pepper (optional)
2 tablespoons chopped fresh parsley
onion and green pepper rings, to garnish
method
1. Heat the oil in a large saucepan, add the onions and green pepper and fry gently for 5 minutes until the onions are soft and lightly coloured.
2. Put the cornflour into a bowl and mix with a little of the milk to form a smooth paste. Mix in the remaining milk and stir into the vegetables. Bring slowly to the boil, stirring, then when the mixture thickens, add the tomatoes with salt, pepper and cayenne, if using, to taste.
3. Lower the heat, cover the pan and simmer for about 10 minutes, stirring from time to time.
4. Meanwhile, hard-boil the eggs, remove their shells and halve the eggs lengthways. Arrange the halves in a single layer on the base of a warmed serving dish.
5. Pour the sauce over the eggs, sprinkle with chopped parsley and garnish with rings of onion and green pepper. Serve at once.
2. Put the cornflour into a bowl and mix with a little of the milk to form a smooth paste. Mix in the remaining milk and stir into the vegetables. Bring slowly to the boil, stirring, then when the mixture thickens, add the tomatoes with salt, pepper and cayenne, if using, to taste.
3. Lower the heat, cover the pan and simmer for about 10 minutes, stirring from time to time.
4. Meanwhile, hard-boil the eggs, remove their shells and halve the eggs lengthways. Arrange the halves in a single layer on the base of a warmed serving dish.
5. Pour the sauce over the eggs, sprinkle with chopped parsley and garnish with rings of onion and green pepper. Serve at once.
serving amount
serves 4
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