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| RECIPE FOR CRESCENT'S EGGS IN HELL |
Title: Crescent's Eggs In Hell
Serves: 4
Ingredients:
| 4.00 | ts | Oil; olive | | 1.00 | | Onion; chopped | | 1.00 | | Green pepper; diced | | 2.00 | | Garlic cloves; pressed | | 1.00 | c | Tomatoes; 20 oz with juice | | 4.00 | tb | Tomato paste | | 1.00 | ts | Basil | | 0.50 | ts | Oregano | | 1.00 | ts | Rosemary | | 1.00 | | Bay leaf | | 1.00 | ts | Honey | | 4.00 | lg | Eggs |
Instructions:
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.
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