CREOLE EGGS

2 tbsp chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1/4 cup butter
2 tbsp olive oil
2 tbsp all purpose flour
1/2 cup beef stock
1 cup stewed tomatoes
1 tbsp chopped fresh parsley
salt and pepper to taste
12 hard boiled eggs, sliced

Saute onions, bell pepper and garlic in butter and olive oil.

Blend in flour. Add beef broth and tomatoes. Simmer 30 minutes over low heat stirring occasionally.

Add parsley and simmer 5 minutes longer. Add salt and pepper.

Place egg slices in a 9x13 inch baking dish. Pour sauce over eggs.

Bake at 350 until bubbly.