Eggs with Creole Sauce
12 hard-boiled eggs
3 tbsp tomato paste
3 cps hot water
2 heaping tsp flour
2 tbsp salad oil
2 green peppers
1 small onion or 6 shallots
1 thin slice garlic
salt and pepper
1 - Set eggs to boil on very slow fire andnever allow to boil hard, 15 minutes of boiling is enough.
2 - Put oil in large iron skillet, stir in flour, brown, add cut onions and tomato paste, and stir for 10 minutes.
3 - Begin then to add water slowly; at this point pour this mixture into granite saucepan, add green peppers
and garlic and rest of water and seasoning.
4 - Cook slowly for 30 minutes, then pour over halved eggs in deep dish.
This is a delicious luncheon dish, served with hot biscuits and sweet potato croquettes. -