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