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Clementine's Bed and Breakfast
Eggs Creole Clementine
Saute green onion and bell pepper in olive oil. Add garlic, oregano, thyme, cayenne (optional), and salt and pepper to taste. Saute until vegetables are tender. Add tomato sauce and water. Simmer 5 to 10 minutes. Cook down to rather thick sauce. Carefully crack eggs into simmering sauce. Cover and turn heat to low; simmer about 5 minutes for medium-poached eggs. Place 2 French bread rounds on each plate. With large spoon, place an egg on a bread round and cover with sauce and garnish with Parmesan cheese. Serve with Cajun sausage, if desired.
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