Egg/Meat/Seafood Spaghetti

2-3 chopped creole onions
1 small can tomato sauce
Garlic
Boiled eggs
Spaghetti
1 lb. creole seasoning
(NOTE: any type of meat or seafood can be
substituted for the eggs)

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Brown onion and garlic in oil. Add tomato sauce and cook for about 2-3 minutes, stirring constantly. Add water, not too much. You will want a thick tomato gravy. Boil eggs and spaghetti separately. Peel and cut eggs in half, then add to spaghetti sauce. Serve over noodles or the macaroni/spaghetti can be added to the pot and cooked along with the sauce. This is called an etoufee d'macaroni.