Creole Eggs
Transform your breakfast or brunch with the bold, zesty flavors of Creole Eggs! This vibrant one-skillet dish combines a rich tomato-based sauce infused with Cajun seasoning, smoked paprika, and a hint of thyme, creating a deeply flavorful base for perfectly poached eggs. Sautéed onion, green bell pepper, and celery—the "holy trinity" of Creole cooking—round out the dish, while a touch of optional hot sauce adds just the right amount of heat. Garnished with fresh parsley and green onions, this comforting recipe can be served with crusty bread to soak up the sauce or spooned over fluffy rice. Quick to prepare in under 40 minutes, Creole Eggs are perfect for impressing guests or upgrading your weekday meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken or vegetable broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon hot sauce (optional)
- 4 large eggs
- 2 tablespoons green onions, chopped
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- optional crusty bread or rice, for serving
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional minute.
Add the canned diced tomatoes (including their juice), tomato paste, and chicken or vegetable broth. Stir to combine.
Mix in the Cajun seasoning, smoked paprika, dried thyme, and optional hot sauce. Adjust seasoning with salt and black pepper to taste.
Reduce the heat to low and simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
Use the back of a spoon to create small wells in the sauce. Crack an egg into each well, being careful not to break the yolks.
Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set to your preferred doneness.
Garnish with green onions and fresh parsley before serving.
Serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2215 mg | 96% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 202 mg | 16% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
