"Marseilles Eggs"

It is tasty and can be prepared in advance.



Combine in saucepan over low heat and simmer 15 to 20 minutes until

thickened:



2 cups Tomato Sauce* (see recipe)

1/3 c. grated gruyere or other light cheese

1/2 c red wine

1/2 tsp. each crumbled dried oregano and basil

1 bay leaf



Gently mix tomato mixture with:



4 hard-cooked eggs, quartered



Spoon over:



toasted English muffins.



*(Tomato Sauce) must be home made.



Saute, covered until soft in:



1 Tbs. each butter and olive oil

1/2 cup each diced red or green bell pepper,

onion, carrot, and celery and tender leaves

2 to 3 garlic cloves, minced

1 tsp minced fresh thyme

3 Italian parsley sprigs and tender stalks. minced



Raise heat and stir in:



1 to 2 tsp honey, or 2 to 3 tsp natural raw sugar



Stirring brown vegetables and force through a food mill

or puree in blender with:



2/3 to 1 cup chicken or veal stock

transfer to large saucepan and add:

3 lbs. ripe tomatoes, peeled and chopped

(approx. 6 cups)

1 tsp sweet Hungarian paprika

2 tsp salt

1/2 tsp. pepper

2 bay leaves

1 dried chili pepper, seeded and crushed (optional)

2 whole cloves (optional)



Cover with tilted lid and cook over med. low heat, stirring

occasionally. 2 hours or until thickened. Adjust seasonings and jar.

Cool and refrigerate up to 5 days. Tomato sauce may be frozen but

should not be kept longer than 2 months. Makes 3 1.2 to 4 cups