Ease of preparation rating: Easy.
Yield: 4 servings.
Creole Sauce
Ingredients
1 Spanish onion, finely chopped
½ cup (120ml) white wine vinegar
1 clove garlic, finely chopped
1 red bell pepper, finely diced
1 scallion, finely chopped
1 beefsteak tomato, finely chopped
1 cup (240ml) olive oil
1 tablespoon (15ml) flat leaf parsley, finely chopped
Salt and pepper, to taste
½ teaspoon (3ml) paprika
½ teaspoon (3ml) cumin
½ teaspoon (3ml) dried oregano
Method
Place onion in bowl and cover with vinegar.
Marinate for 15-20 minutes.
Remove onions from vinegar, and place in a mixing bowl.
Discard the vinegar.
Add all remaining ingredients to onions and mix.
Cover the mixture and let it chill for at least 2 hours.
Green Beans
Ingredients
4 cups (1L) green beans, julienned
4 eggs
Salt and pepper, to taste
Creole sauce.
Method
Preheat oven to 400oF (205oC).
Bring a large pot of salted water to a boil over high heat.
Boil beans for 1-2 minutes to blanch, and remove from heat.
Place beans on a paper towel to remove excess water. Reserve.
Place beans in the bottom of an oven-proof medium-sized skillet.
With your fingers, form four pockets between the beans.
Crack one egg into each pocket.
Season with salt and pepper.
Top beans with creole sauce without covering the eggs.
Place skillet in oven for 8-10 minutes until creole sauce has started to darken.
The egg whites should be cooked, leaving the yolks slightly runny.
Remove from oven, and serve hot.
