4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cloves garlic, minced
1 rib celery, diced
1/2 large onion, diced
1/2 green bell pepper, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 14.5-ounce can whole tomatoes, crushed by hand
1/4 cup fresh parsley leaves, chopped
2 teaspoons Louisiana-style hot sauce
4 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
8 large eggs
Hot cooked rice, for serving
For fully cooked yolks, simmer the eggs in the gravy about 10 minutes.
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