How to Make Perfect Eggs and Tomato Gravy Batch 3

Eggs and Tomato Gravy Batch 3. Tomato gravy is a common gravy here in the area I lived in growing up. It was used to go with grits, mashed potatoes, rice, macaroni, and many other dishes. Make a small indentation in the gravy, and carefully break an egg into the indentation; repeat with the remaining eggs, making separate indentations for each egg.

You can cook Telur Puyuh Balado (Quail Eggs with Balado Sauce) Recipe: Yummy Brown gravy from scratch. I will be making brown gravy to go over my baked oxtails.. There are mainly types of gravy sauces in Chinese cooking for example five spicy gravy sauces, Zhajiang noodle gravy sauce, spicy gravy sauce etc. You can cook Eggs and Tomato Gravy Batch 3 using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Eggs and Tomato Gravy Batch 3

1. It's 30 ounces of canned diced tomatoes with juices.
2. Prepare 1 teaspoon of salt divided.
3. It's 1 cup of smoked ham.
4. Prepare 6 of jumbo eggs.
5. It's 1 teaspoon of ground black pepper divided.
6. You need 4 tablespoons of butter.

There are two way of making this tomato egg gravy: one is to stir fry eggs firstly and the other one is to make egg drops in boiling tomato sauce. Tomato gravy is a home kitchen specialty rarely seen in restaurants. Some claim that tomato gravy isn't really gravy since it isn't always made with meat drippings and served over meat. We beg to differ: If it comes hot and silky from a saucepan and feels at home atop biscuits, rice, or grits, then that's gravy enough to suit us.

Eggs and Tomato Gravy Batch 3 instructions

1. Chop the ham. Add to a pot and sauté 5 minutes. Add tomatoes and half the ground black pepper, and 2/3's the salt..
2. Simmer and allow to reduce till thickened a bit. Melt the butter in a skillet beat the eggs and season with remaining seasonings. Add seasoned eggs to the skillet with the butter..
3. Remove eggs when cooked. Serve eggs with gravy on top. I hope you enjoy!!!!.

Made with finely chopped tomatoes and their juices, rather. This dish is truly a taste of Louisiana Cajun Country. My mama made countless batches of biscuits and tomato gravy in her lifetime. I'm sure she learned to make this from her mother. This is the dish that puts my feet back under my mama's table.