Title: Crescent's eggs in hell
 Categories: Eggs
      Yield: 4 Servings
 
      4 ts Oil; olive
      1    Onion; chopped
      1    Green pepper; diced
      2    Garlic cloves; pressed
      1 c  Tomatoes; 20 oz with juice
      4 tb Tomato paste
      1 ts Basil
    1/2 ts Oregano
      1 ts Rosemary
      1    Bay leaf
      1 ts Honey
      4 lg Eggs
 
  In  oil  saute  onion,  green pepper and garlic. While they soften,
  stir in tomatoes and their juice (break the tomatoes up a bit),
  tomato paste, basil, oregano, rosemary, bay leaf and honey. Simmer
  sauce for about 10 minutes, then make indentations in it with a spoon
  and break into it 4-6 eggs.  Spoon sauce around and cover them, pop
  on a cover, and let the whole thing simmer gently until the eggs are
  poached; the whites should be medium firm, the yolks still runny.
  Lift each egg out with a spatula onto a serving plate in which you've
  placed a bed of cooked spaghetti or a thick slice of toasted french
  bread or a bed of hot, steaming rice, or a tortilla if you want it
  Mexican-style. Spoon extra sauce around each egg and sprinkle with
  grated parmesan cheese. From: Dairy Hollow House Cookbook from
  R-Cuisine conference