Thursday, October 16, 2014

Recipe of the Week: Eggs Creole

I don't watch a lot of television, but one of my new favorite shows on TV is NCIS: New Orleans.  I've never been to New Orleans before, but I would love to go...if for nothing else, to try the Creole Cuisine of Louisiana.

Louisiana Creole cuisine is a style of cooking that blends French, Spanish, Portuguese, Italian and Native American foods and cooking styles.  The Cajun's largely assimilated and adopted Creole cuisine as their own.  Although the Creole cuisine is closely identified with New Orleans today, much of it evolved in the country plantation estates so beloved of the pre-Civil War Creoles.

Generally, there are two types of Creole cuisine: Urban and Rural. Urban is observed and prepared for mainly tourists of New Orleans, while Rural Creole is usually hidden in the bayous and swamps of the old Creole Parishes/Acadiana or Creole Country.  

Since the 1980s, Rural Creole cuisine has largely been mistakenly labeled as Cajun cuisine.  The rise of southern American Cooking began to emerge in the 1980's, led by such cooks as Paul Prudhomme and Emeril Lagasse, bringing back the distinction between Creole and Cajun cuisine.

Classic Creole dishes include, Shrimp Remoulade, Oysters Bienville. Gumbo, Crawfish etouffee, Red Beans and Rice, Beignets and Bread Pudding.

On last week's episode of NCIS: New Orleans, Agent Pride cooked Eggs Creole with Remoulade Sauce so of course, I had to research and post (oh and in one scene they contemplated ordering bread pudding for dessert).

Eggs Creole


3 tablespoons vegetable oil
1 medium onion, chopped
1/2 tablespoon fresh grated ginger
2 garlic cloves, finely chopped
1 red chilli, finely chopped (or use a good chilli paste or red pepper flakes)
4 springs of fresh thyme
28 oz can plum tomatoes, break apart with hands
1/2 cup tomato juice (or V8)
2 tablespoons freshly chopped cilantro
4 large eggs 
2 green onions, chopped
2 tablespoons freshly chopped parsley


Preheat the oven to 350.

Heat oil in a large pan (ovenproof) and add the chopped onion.  Let it cook for 2 minutes, then add the ginger, garlic, chilli and thyme .  Cook for 3-4 minutes, stirring occasionally as to not let the onions or herbs burn.

Add the can of tomatoes, the tomato juice and the chopped cilantro  Cook for 3-5 minutes to blend flavors.  Mix should simmer to a low boil.

Create 4 pockets in the tomato sauce and crack four eggs into the pan.  Let eggs cook for 1-2 minutes until the egg whites are starting to set.  Place the pan in the oven and cook until the eggs are softly cooked, but the yolks still runny (no longer than 1-2 minutes). 

To serve:  Scoop out each egg and 2-3 tablespoons of sauce.  Top with freshly chopped parsley and serve with cooked diced potatoes or a scoop of white rice and toast or a biscuit.

Image found of Google Images
Recipe is a mix of several egg dishes I found when Googling Eggs Creole
NCIS: New Orleans