1. Melt the butter over medium heat in a large nonstick skillet. Add the flour and cook, stirring, until the flour is golden brown, about 5 minutes. Add the garlic, celery, onions, bell peppers, 1 teaspoon salt and 1/4 teaspoon black pepper. Cook until the vegetables are soft and the flour coating clings to the vegetables and becomes crispy, about 10 minutes.
2. Add the tomatoes and 1/2 cup water and simmer until slightly thickened, 3 minutes. Stir in half of the parsley, the hot sauce and the scallion whites.
3. Make a small indentation in the gravy, and carefully break an egg into the indentation; repeat with the remaining eggs, making separate indentations for each egg. Sprinkle with salt and pepper, cover and cook until the eggs are soft set, about 5 to 6 minutes.
4. To serve, place 2 eggs over some rice on each plate and garnish with the remaining parsley and scallion greens.
For fully cooked yolks, simmer the eggs in the gravy about 10 minutes.
Recipe courtesy of Treva Chadwell for Cooking Channel