This hearty and satisfying dish is commonly found in southern Louisiana households for dinner on Friday nights during holidays when meat is not eaten. The eggs can also be hard boiled separately, peeled and then added to the gravy when serving.
Recipe courtesy of Treva Chadwell
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Cajun Tomato Gravy with Eggs
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cloves garlic, minced
  • 1 rib celery, diced
  • 1/2 large onion, diced
  • 1/2 green bell pepper, diced
  • Kosher salt and freshly ground black pepper 
  • One 14.5-ounce can whole tomatoes, crushed by hand
  • 1/4 cup fresh parsley leaves, chopped
  • 2 teaspoons Louisiana-style hot sauce 
  • 4 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
  • 8 large eggs
  • Hot cooked rice, for serving

Directions

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.

Cook's Note

For fully cooked yolks, simmer the eggs in the gravy about 10 minutes.

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