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CREOLE EGGS

3 Tbsp. onion, finely chopped
1/4 c. green pepper, finely
chopped
2 Tbsp. oil or margarine
1 can (8 oz.) tomato sauce
3/4 c. water
3/4 tsp. salt
3/4 tsp. chili powder
6 hard-cooked eggs, cut in
half
cooked rice
2 Tbsp. flour

Saute onion and bell pepper in oil or margarine until
tender. Blend in flour; add tomato sauce, water, salt and
chili powder. Blend well. Gently mix in eggs. Serve over
rice or toast.

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