Creole Eggs

creole eggs

Creole Eggs

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Dishes using a combination of tomatoes and peppers are a popular feature or Creole cookery in the southern United States.
Servings: 4
Calories: 276


  • 8 eggs
  • 1 tablespoon vegetable oil
  • 2 onions sliced
  • 1 small green pepper deseeded and sliced
  • 2 tablespoons cornflour
  • 3/4 pint milk
  • 4 to matoes 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


  • 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.
  • 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.
  • Lower the heat, cover the pan and simmer for about 10 minutes, stirring from time to time.
  • 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.
  • Pour the sauce over the eggs, sprinkle with chopped parsley and garnish with rings of onion and green pepper. Serve at once.
Calories: 276 kcal
Carbohydrates: 20 g
Protein: 16 g
Fat: 15g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 336 mg
Sodium: 174 mg
Potassium: 674 mg
Fiber: 3 g
Sugar: 11 g
Vitamin A: 1923 IU
Vitamin C: 48 mg
Calcium: 180 mg
Iron: 2 mg
Ingredients Egg
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