Cooking Louisiana - Egg and Tomato Gravy


12 large eggs 
1 large (15 oz.) can tomato sauce
1 sm. can tomato paste

2 large onions, chopped 
1 can water (tomato sauce can) 
1/2 bell pepper (optional)
1 Tbsp. Worcestershire sauce 
1 Tbsp. flour Onion tops and parsley 
2 or 3 Tbsp. cooking oil 
Salt and pepper to taste 

cloves garlic, minced 
Pinch of sugar (optional for acid reduction)

In a thick pot, make roux with flour and oil until lightly browned. Add onions and bell pepper; cook until onions are lightly browned. Add tomato paste; cook long enough to darken. Add tomato sauce, water, garlic, Worcestershire sauce; cook at least 1 hour on low to medium heat. Add more water if necessary, but cook until it thickens. Lower heat; add onion tops and parsley. Breaking eggs one at a time in a cup, dropping each into gravy; do not stir. Sprinkle salt and pepper lightly over eggs. Cover and cook 15 minutes. Uncover; turn each egg over without breaking. Cover; cook a few minutes longer- Serve over rice.

This was always served on Fridays during Lent.

By Enola Domangue - Houma, LA






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