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Eggs Creole Recipe
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Fresh peas/Frozen peas||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1029 Calories from Fat 520
% Daily Value*
Total Fat 58 g89.8%
Saturated Fat 30.8 g153.9%
Trans Fat 0 g
Cholesterol 967 mg
Sodium 2637.7 mg109.9%
Total Carbohydrates 64 g21.2%
Dietary Fiber 18.5 g74%
Sugars 13.4 g
Protein 66 g131.8%
Vitamin A 146.5% Vitamin C 220.3%
Calcium 114.9% Iron 69.1%
*Based on a 2000 Calorie diet
Bring to boiling; reduce heat.
Cover and simmer about 15 minutes or till vegetables are done.
Stir in peas; cook 5 minutes.
Remove bay leaf.
Break eggs one at a time into a saucer; then slip into simmering tomato mixture, taking care not to break yolks.
Sprinkle with salt and pepper.
Cover and simmer for 7 to 8 minutes or till eggs are done.
Sprinkle with cheese.
Cover and cook 1 minute longer or till cheese melts.
Pass bottled hot pepper sauce, if desired.