Crescent's Eggs In Hell Recipe

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Crescent's Eggs In Hell Recipe from the Recipes 4U Collection


Crescent's Eggs In Hell Recipe

Recipe Ingredients

4 tsp oil, olive
1 onion, chopped
1 green pepper, diced
2 garlic cloves, pressed
1 cup tomatoes, 20 oz with juice
4 tbsp tomato paste
1 tsp basil
1/2 tsp oregano
1 tsp rosemary
1 bay leaf
1 tsp honey
4 large eggs

Recipe Preparation

In oil saute onion, green pepper and garlic. While they soften,
stir in tomatoes and their juice (break the tomatoes up a bit),
tomato paste, basil, oregano, rosemary, bay leaf and honey. Simmer
sauce for about 10 minutes, then make indentations in it with a spoon
and break into it 4-6 eggs. Spoon sauce around and cover them, pop
on a cover, and let the whole thing simmer gently until the eggs are
poached; the whites should be medium firm, the yolks still runny.
Lift each egg out with a spatula onto a serving plate in which you've
placed a bed of cooked spaghetti or a thick slice of toasted french
bread or a bed of hot, steaming rice, or a tortilla if you want it
Mexican-style. Spoon extra sauce around each egg and sprinkle with
grated parmesan cheese. From: Dairy Hollow House Cookbook from
R-Cuisine conference



Servings: 4




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Crescent's Eggs In Hell Recipe from the Recipes-4U Collection

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This Crescent's Eggs In Hell Recipe is one of our Egg Recipes, which came to us from submissions from site visitors and open source collections. Obviously, as there are more than 50,000 recipes in the cookbook it is impossible to cook and test every single recipe, so please take care, and double check everything and plan carefully. If you spot any thing that looks wrong, please tell us.


Crescent's Eggs In Hell Recipe

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