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Columbus Eggs

Take eight fine green peppers, large enough to contain one egg each; cut off the tops and empty them well, being careful to extract every seed; stand them upright in a sautepan, and break an egg into each one, then set the pan in the oven for eight or ten minutes. Take out, lay the peppers on toasts and pour a little tomato sauce around.

Eggs, Creole Style Fry one teaspoonful of well-chopped onion in colorless oil, an equal quantity of finely-sliced hot pepper, and a quarter of a clove of crushed garlic and a peeled tomato cut in half, pressed out and cut up into small squares; simmer, reduce it and when it has attained a sufficient consistency, add a couple of tablespoonfuls of crushed rice, salt and a little cayenne pepper. Then cover the bottom of the dish with this mixture, and break over the eggs carefully, keeping the yolks whole, pour over some melted butter, and season with salt on the white of the eggs, and in the middle of the yolks, place a little melted butter, and cook until done in a moderate oven.