Ingredients for Eggs Creole
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How to Make Eggs Creole
- In a medium saucepan, bring 2 (14.5 ounce) cans of stewed tomatoes and 1/4 cup of instant minced onions to a boil. Reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Stir in 1 tablespoon of Worcestershire sauce.
- Preheat oven to 375°F (190°C).
- Butter six 2-cup individual casseroles.
- Pour an equal amount of the tomato mixture into each prepared casserole.
- Crack 2 large eggs gently into each casserole, spacing them evenly.
- Season generously with salt and pepper to taste.
- Bake for 10-12 minutes, or until the eggs are cooked through and the whites are set but the yolks are still slightly runny.
- Serve immediately with toasted baguette slices and grilled ham for a complete and satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
36g
Fat
15g
Carbs
4g
