A delightful Creole-inspired baked egg dish with a medley of vegetables and melted cheese.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Chop the tomatoes, green bell pepper, onion, and celery into small pieces.
Uniformly sized pieces ensure even cooking.
In a saucepan, melt the butter over medium heat and sauté the chopped vegetables with sugar, salt, pepper, and the bay leaf for about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the bay leaf from the cooked vegetables and mix in the bread crumbs.
The bread crumbs help absorb excess moisture and bind the mixture.
Transfer the vegetable mixture to a buttered casserole dish, spreading it evenly.
Use a spatula to smooth the surface for even layering.
Crack the eggs over the vegetable mixture, keeping the yolks intact, and sprinkle with a little salt and pepper.
Crack the eggs gently to avoid breaking the yolks.
Sprinkle the shredded cheese evenly over the eggs.
Ensure the cheese covers the eggs for a gooey topping.
Bake in the preheated oven for 20 minutes, or until the eggs are set and the cheese is melted and bubbly.
Check the eggs for doneness by gently shaking the dish; they should be firm.
Serve the casserole warm, garnished with fresh herbs if desired.
Pair with a side salad or crusty bread for a complete meal.
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