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Poached Eggs Provencal Recipe

by CookEatShare Cookbook

Ingredients

1 can (16 ounce.) tomatoes 1 med. onion, sliced 1 med. zucchini, sliced (optional) 1 med. green pepper, coarsely minced 2 teaspoon chili pwdr

1/2 teaspoon celery salt 3 drops red pepper sauce (optional) 8 Large eggs Loaf of French bread, unsliced

Directions

1. Place undrained tomatoes in 10 inch frying pan and cut them into wedges with a spoon. Stir in all other ingredients except Large eggs. Reduce heat and simmer 5 min. Carefully break Large eggs into simmering mix. Cover and cook Large eggs to desired doneness 3-5 min. Spoon Large eggs and vegetable mix into serving dishes. Dip your cut up French bread into Large eggs and enjoy. Makes 4 servings. Takes about 20 min to make.

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