Eggs Creole
Bring a taste of Louisiana to your table with Eggs Creole, a bold and flavorful brunch dish that's as comforting as it is satisfying. This recipe features perfectly poached eggs nestled in a rich, zesty Creole sauce made with sautéed onions, bell peppers, celery, and garlic, all simmered with crushed tomatoes, smoked paprika, and a touch of heat from hot sauce. The smoky and savory notes pair beautifully with the velvety poached eggs, making each bite a harmonious blend of textures and flavors. Served atop toasted English muffins or alongside crusty bread, this dish is ideal for soaking up all that vibrant sauce. Ready in just 35 minutes, Eggs Creole is the ultimate combination of hearty Southern comfort and gourmet flair, perfect for a weekend brunch or a unique breakfast-for-dinner twist.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic cloves, minced
- 14 ounces canned crushed tomatoes
- 0.5 cup chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large eggs
- 1 tablespoon white vinegar
- 2 tablespoons fresh parsley, chopped
- 4 servings toasted English muffins or crusty bread slices
Instructions
In a large skillet over medium heat, melt the butter and olive oil together.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the crushed tomatoes, chicken broth, hot sauce, smoked paprika, dried thyme, salt, and black pepper to the skillet. Stir to combine.
Lower the heat to simmer and cook the sauce for 15 minutes, stirring occasionally, until slightly thickened.
Meanwhile, fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar to the water.
Crack one egg into a small ramekin or cup. Swirl the simmering water with a spoon and gently slide the egg into the center of the whirlpool. Repeat with the remaining eggs.
Let each egg poach for 3-4 minutes for a runny yolk, or longer for firmer yolks. Remove the eggs with a slotted spoon and drain on a paper towel.
To assemble, spoon a generous amount of the Creole sauce onto a plate or shallow bowl.
Place a poached egg on top of the sauce and garnish with fresh parsley.
Serve with toasted English muffins or crusty bread on the side for dipping.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 45.6 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 694 mg | 53% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3700 mg | 79% | |
*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.
