Lenten Tomato Gravy and Eggs

SUBMITTED BY: Susan Arcement

2 tbsp. oil
1 large onion, chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 8-oz. cans tomato sauce
Salt, pepper and garlic powder to taste
1-2 rounded tsp. brown sugar
6-8 boiled eggs, cut in half


In a medium saucepan, cook onion, bell pepper and celery in oil until wilted. Add tomato sauce, seasonings and brown sugar. Cook for at least 1/2 hour or you can cook longer, just add water as necessary.

At end of cook, add boiled eggs and serve over hot Louisiana rice.