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Cajun Tomato Gravy With Eggs

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Cajun Tomato Gravy With Eggs

Cajun Tomato Gravy With Eggs

  • 1/4 cup all-purpose
  • 2 cloves garlic, minced
  • 1 rib celery, diced
  • 1/2 large onion, diced
  • 1/2 green bell pepper, diced
  • Kosher salt and freshly ground black pepper
  • One 14.5-ounce can whole tomatoes, crushed by hand
  • 1/4 cup fresh parsley leaves, chopped
  • 2 teaspoons Louisiana-style hot sauce
  • 4 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
  • 8 large eggs
  • Hot cooked rice, for serving
  • Melt the butter over medium heat in a large nonstick skillet. Add the flour and cook, stirring, until the flour is golden brown, about 5 minutes. Add the garlic, celery, onions, bell peppers, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook until the vegetables are soft and the flour coating clings to the vegetables and becomes crispy, about 10 minutes.

    Add the tomatoes and 1/2 cup water and simmer until slightly thickened, 3 minutes. Stir in half of the parsley, the hot sauce and the scallion whites.

    Make a small indentation in the gravy, and carefully break an egg into the indentation; repeat with the remaining eggs, making separate indentations for each egg. Sprinkle with salt and pepper, cover and cook until the eggs are soft set, about 5 to 6 minutes.

    To serve, place 2 eggs over some rice on each plate and garnish with the remaining parsley and scallion greens.

    Recipe by Cooking Channel.

    This plate was made by: Vero Viner Indian River County



    Posted: 2016-10-05 20:19:37

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