A Creole Brunch Favorite from Arnaud’s – Garden & Gun

Ingredients

• 1 cup Creole sauce (recipe follows)
• ¼ cup diced and rendered andouille sausage
• 2 whole eggs
• 3–4 slices fresh jalapeños
• ¼ cup goat or cheddar cheese
• 2 tbsp. olive oil
• 1 small white onion, chopped
• ½ green pepper, stemmed, seeded, de-ribbed, and chopped
• 6 stalks celery, chopped
• ½ cup finely chopped flat-leaf parsley
• 1 clove garlic, very finely chopped
• 2 cups veal stock, chicken stock, or chicken broth
• 1 bouquet garni (a bundle of fresh herbs of your choice)
• 1 plum tomato, peeled, seeded, and diced (or ½ cup canned, diced tomato)
• 1½ cups tomato puree
• Kosher or sea salt
• Freshly ground black pepper
• Tabasco sauce
• Cayenne pepper