Recipe#10743

Title: Creole Egg

From: leig@aol.com (LeiG) 
 Newsgroups: rec.food.recipes 
 Subject: Creole Eggs 
 Date: 26 Jun 1997 07:20:22 -0600 
 Message-ID: <19970624225600.SAA00514@ladder02.news.aol.com> 

olive oil
 1/4 but butter or margarine
 1 large onion chopped
 1 medium green pepper, seeded and chopped
 1 garlic clove, minced
 1 teaspoon salt
 1/8 teaspoon rosemary
 1/8 teaspoon paprika
 16 ounce can tomatoes
 8 egg yolks plus 1 egg
 fresh ground black pepper
 2 cups hot cooked rice.
 Beat eggs well. Oil loaf pan well, bottom and sides. Pour in beaten
 eggs. Set in  a pan of hot water up the sides about 2 inches. Bake
 in moderate oven till just set ,about 20-25 minutes. Cut the cooked
 eggs into small squares about 1 inch. In 10 inch skillet over medium
 heat, in melted butter or margarine, cook onion, pepper, garlic,
 salt, rosemary and paprika until onion and pepper are soft, about
 5 minutes, stirring occasionally. add tomatoes with their liquid
 and eggs. simmer gently, covered, 10 minutes until thoroughly
 heated. To serve, Spoon egg mixture over rice or vegetables , or
 mashed potatoes and sprinkle on fresh grated black pepper.