Poached Eggs Provencal Recipe

• 1 can (16 ounce.) tomatoes
• 1 med. onion, sliced
• 1 med. zucchini, sliced (optional)
• 1 med. green pepper, coarsely minced
• 2 teaspoon chili pwdr
• 1/2 teaspoon celery salt
• 3 drops red pepper sauce (optional)
• 8 Large eggs
• Loaf of French bread, unsliced

1. Place undrained tomatoes in 10 inch frying pan and cut them into wedges with a spoon.
2. Stir in all other ingredients except Large eggs.
3. Reduce heat and simmer 5 min.
4. Carefully break Large eggs into simmering mix.
5. Cover and cook Large eggs to desired doneness 3-5 min.
6. Spoon Large eggs and vegetable mix into serving dishes.
7. Dip your cut up French bread into Large eggs and enjoy.
8. Makes 4 servings.
9. Takes about 20 min to make.

tomatoes, onion, zucchini, green pepper, chili pwdr, celery salt, pepper sauce, eggs, bread

Taken from cookeatshare.com/recipes/poached-eggs-provencal-18698 (may not work)