Creole Eggs

Creole Eggs Recipe from Louisiana, USA with Olive Oil, Butter, Onion, Green Pepper, Garlic, and More

Region / culture: Louisiana, USA | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Creole Eggs is a delicious and flavorful dish that combines eggs with a variety of vegetables and spices. This dish is perfect for breakfast, brunch, or even dinner.

History

Creole Eggs is a traditional dish that originated in the Creole cuisine of Louisiana. It is a popular dish that has been enjoyed for generations and is known for its bold flavors and unique combination of ingredients.

Ingredients

3 tbsp olive oil
0.25 cup butter
1 large white onion, chopped
1 medium green pepper, seeded and chopped
1 garlic clove, minced
1 tsp salt
0.13 tsp rosemary
0.13 tsp paprika
16 oz (454 g) can tomatoes
8 egg yolks + 1 egg
1 tbsp freshly ground black pepper
2 cups hot cooked rice

How to prepare

Beat the eggs well.
Grease the loaf pan well on the bottom and sides with oil.
Pour the beaten eggs into the loaf pan, then place the pan in a larger pan filled with hot water, going up the sides about 2 inches.
Bake at 350°F for 25 minutes.
Cut the cooked eggs into small squares.
In a 10-inch skillet over medium heat, melt the butter.
Cook the onion, pepper, garlic, salt, rosemary, and paprika for 5 minutes, stirring occasionally.
Add the tomatoes with their liquid and the eggs, then gently simmer covered for 10 minutes.
Spoon the egg mixture over rice or mashed potatoes and sprinkle with freshly grated black pepper.

Variations

Add cooked shrimp or sausage to the egg mixture for a heartier dish.
Top the Creole Eggs with grated cheese before serving.
Add hot sauce or cayenne pepper for a spicy kick.

Cooking Tips & Tricks

Be sure to beat the eggs well before pouring them into the loaf pan.

- Grease the loaf pan well to prevent the eggs from sticking.

- Cooking the eggs in a water bath helps to ensure a creamy and custardy texture.

- Be sure to simmer the egg mixture gently to allow the flavors to meld together.

Serving Suggestions

Creole Eggs can be served with hot cooked rice or mashed potatoes. They can also be enjoyed with a side of fresh fruit or a green salad.

Cooking Techniques

Beating the eggs well ensures a light and fluffy texture.

- Cooking the eggs in a water bath helps to prevent them from overcooking.

Ingredient Substitutions

You can use any type of bell pepper in place of the green pepper.

- You can use canned diced tomatoes in place of whole tomatoes.

Make Ahead Tips

You can prepare the egg mixture ahead of time and refrigerate it until ready to use. Simply reheat it on the stove before serving.

Presentation Ideas

Serve Creole Eggs in individual ramekins for an elegant presentation. Garnish with fresh herbs or a sprinkle of paprika.

Pairing Recommendations

Creole Eggs pair well with a glass of orange juice or a mimosa for brunch. They also pair well with a glass of white wine for dinner.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.

Nutrition Information

Calories per serving

Each serving of Creole Eggs contains approximately 300 calories.

Carbohydrates

Each serving of Creole Eggs contains approximately 25 grams of carbohydrates.

Fats

Each serving of Creole Eggs contains approximately 15 grams of fats.

Proteins

Each serving of Creole Eggs contains approximately 12 grams of proteins.

Vitamins and minerals

Creole Eggs are a good source of vitamin C, vitamin A, and iron.

Alergens

Creole Eggs contain eggs and butter, which may be allergens for some individuals.

Summary

Creole Eggs are a nutritious and delicious dish that is high in proteins and vitamins. However, they are also high in fats and carbohydrates, so they should be enjoyed in moderation.

Summary

Creole Eggs are a delicious and satisfying dish that is perfect for any meal of the day. With a combination of eggs, vegetables, and spices, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Creole Eggs. It was many years ago, back when I was a young girl living in New Orleans. My grandmother, who was born and raised in Louisiana, was a fantastic cook and had a vast collection of recipes that she had acquired over the years.

One day, while rummaging through her old recipe box, I stumbled upon a faded index card with the words "Creole Eggs" scrawled across the top. Intrigued, I asked my grandmother about the recipe and she regaled me with a tale of how she had learned to make it from a local chef during a visit to the French Quarter.

According to my grandmother, Creole Eggs were a traditional breakfast dish in New Orleans, made with eggs, tomatoes, bell peppers, onions, and a blend of spices that gave it a unique and flavorful taste. The dish was said to have originated in the Creole community, a mix of French, Spanish, African, and Native American cultures that had settled in the city.

Excited to try my hand at making this iconic dish, I asked my grandmother to teach me the recipe. She happily obliged, guiding me through each step with patience and expertise. I watched as she chopped the vegetables, sautéed them in a skillet, and cracked the eggs on top, letting them cook until the yolks were just set.

As the aroma of the spices filled the kitchen, I knew that I had stumbled upon a special recipe that would become a favorite in my own culinary repertoire. Over the years, I have made Creole Eggs countless times, each batch bringing back memories of that day in my grandmother's kitchen.

I remember the first time I made Creole Eggs for my own family. They were skeptical at first, unsure of what to expect from this unfamiliar dish. But as soon as they took their first bite, their faces lit up with delight. The flavors of the tomatoes, peppers, and onions melded together perfectly, creating a dish that was both comforting and exciting.

From that day on, Creole Eggs became a staple in our household, a dish that we enjoyed for breakfast, brunch, or even dinner. I shared the recipe with friends and neighbors, who were equally impressed by its unique and delicious taste. It became my go-to dish for potlucks, brunches, and family gatherings, always receiving rave reviews from everyone who tried it.

As the years passed, I continued to refine the recipe, adding my own twists and variations to make it my own. Sometimes I would add shrimp or sausage for an extra dose of flavor, or top it with a sprinkle of cheese for a decadent touch. No matter how I made it, though, the basic elements of the dish remained the same, a testament to the rich culinary heritage of New Orleans.

Now, as I sit in my kitchen, surrounded by the familiar sights and smells of Creole Eggs cooking on the stove, I can't help but feel grateful for the journey that led me to this recipe. It has become more than just a dish to me – it is a connection to my past, a reminder of the traditions and flavors that have shaped my love for cooking.

I hope that one day, my own grandchildren will discover this recipe in my old recipe box, just as I did all those years ago. And I hope that they will feel the same sense of anticipation and excitement that I felt, as they embark on their own culinary adventure with Creole Eggs. For me, this recipe will always hold a special place in my heart, a reminder of the bond between food, family, and tradition that has sustained me throughout the years.