œufs à l'Andalouse

/uhf ah lahn-dah-loos/

"Eggs in the style of Andalusia." There are different ways of preparing these. 1) Eggs fried or poached and placed on sliced fried aubergine (US: eggplant), coated with tomato sauce with julienne of green peppers. 2) Eggs poached and cooled, placed on a bed of tomatoes and aspic, coated with tomato sauce soubise mixed with aspic, decorated with julienne of red peppers laid out in a lattice pattern, and garnished with onion rings and more aspic.