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.