Creole Eggs

• 2 tbsp. fat
• 1 medium-sized onion (chopped)
• 1 tbsp. flour
• ½ green pepper (minced)
• 2 cups canned or diced tomatoes
• ¾ tsp. salt
• 6 hard-cooked eggs

Melt fat in pan, add chopped onion, and cook until tender (not brown). Add flour slowly and mix thoroughly. Add minced green pepper, tomatoes, and salt. Simmer until mixture has thickened. Cut eggs in eights, put in serving dish, and pour tomato sauce over them. Serve with rice (preferably brown rice).

Serves 4 to 6.