Creole Eggs Recipe

I talked to Fair Winds Press, my publisher, and asked about reprinting recipes here. They gave the okay for a couple of recipes per week. So here's the Creole Eggs Recipe from The Every Calorie Counts Cookbook. I made it with just three eggs, and ate 'em all myself. This sauce is also great for poaching shrimp.

Creole Eggs

2 teaspoons olive oil
1 clove garlic, crushed
1 teaspoon dried basil
8 ounces tomato sauce
1 teaspoon Creole seasoning (Tony Cachere's is good)
hot sauce to taste (Louisiana-style hot sauce -- like Tabasco -- is best)
1/4 teaspoon black pepper
4 eggs

Give a medium-sized, heavy skillet a squirt of non-stick cooking spray, and put it over medium-low heat. Add the oil and the garlic, and saute the garlic, not letting it brown, for just a couple of minutes. Add the basil, then the tomato sauce, creole seasoning, pepper, and hot sauce to taste. Stir it all up, and let it come to a simmer. Let it cook for a couple of minutes to blend flavors.

Now break your eggs into the sauce, cover the skillet, and let your eggs poach in the Creole sauce until done to your liking -- 4 1/2 to 5 minutes is about right for my tastes -- whites cooked through, but yolks still runny. Lift eggs out carefully with a big spoon, top with the remaining sauce, and serve.

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2 servings, each with: 214 Calories; 14g Fat ; 13g Protein; 11g Carbohydrate; 2g Dietary Fiber