Skillet Eggs Creole

A spicy breakfast recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co. in 1958

Skillet Eggs Creole

For a breakfast with a bit of kick why not try these eggs poached in a spicy tomato sauce.

1 small onion, chopped
1 small green pepper, diced
1 tablespoon Wesson Oil
1 can (8 ounces) tomato sauce, such as Hunt’s
1 can (4 ounces) mushrooms
1/8 teaspoon thyme or tarragon
Salt and pepper
4 eggs


Cook onion and green pepper in Wesson Oil over medium heat about 3 minutes. Combine tomato sauce, mushrooms with liquid and seasonings. Add to skillet and heat to simmer. Add raw eggs one at a time. Cover and simmer over low heat about 10 minutes or until whites set. Serve on toasted English muffins or toast.

4 servings