Eggs Creole Recipe

A retro recipe revival! This 1960s Eggs Creole recipe delivers a burst of savory flavor with tender eggs baked in a rich tomato sauce. Perfect for a comforting brunch or a light dinner, this dish is surprisingly easy to make and always a crowd-pleaser. Get ready to experience a taste of the past with a modern twist!

Prep Time 10 mins
Cook Time 28 mins
Calories 199.5 kcal
Protein 28g
Rating Be the first
Eggs Creole 65

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Eggs Creole

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How to Make Eggs Creole

  1. 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.
  2. Stir in 1 tablespoon of Worcestershire sauce.
  3. Preheat oven to 375°F (190°C).
  4. Butter six 2-cup individual casseroles.
  5. Pour an equal amount of the tomato mixture into each prepared casserole.
  6. Crack 2 large eggs gently into each casserole, spacing them evenly.
  7. Season generously with salt and pepper to taste.
  8. Bake for 10-12 minutes, or until the eggs are cooked through and the whites are set but the yolks are still slightly runny.
  9. 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

Frequently Asked Questions

How long does it take to make Eggs Creole?

Eggs Creole takes about 38 minutes from start to finish — roughly 10 minutes to prepare and 28 minutes to cook.

How many calories are in Eggs Creole?

Eggs Creole has approximately 199.5 calories per serving, with about 28 g protein, 4 g carbohydrates and 15 g fat.

What ingredients do I need for Eggs Creole?

The key ingredients for Eggs Creole are Stewed Tomatoes, Instant Minced Onion, Worcestershire Sauce, Butter, Eggs, Salt And Pepper. See the full list with measurements above.

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