Spanish Eggs Recipe
Ingredients
| Onion | 125 Milliliter, chopped | |
| Green pepper | 50 Milliliter, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Chili powder | 15 Milliliter | |
| Butter/Margarine | 30 Milliliter | |
| Tomato soup | 1 Can (10oz), condensed | |
| Water | 75 Milliliter | |
| Ripe olives | 50 Milliliter, sliced | |
| Eggs | 8 | |
| Salt | To Taste | |
| Pepper | 1 | |
| Shredded Cheddar cheese | ||
Directions
In saucepan, cook onion and green pepper with garlic and chili in butter until tender.
Stir in soup, water and olives.
Cook over low heat 15 minutes; stir occasionally.
Pour half of soup mixture into a 2 L (2 quart) shallow baking dish; break eggs into sauce.
Spoon remaining soup mixture over eggs.
Salt and pepper to taste.
Bake eggs at 180°C (350°F) for 10 - 15 minutes or until set.
Garnish with cheese; serve with tortillas.
Stir in soup, water and olives.
Cook over low heat 15 minutes; stir occasionally.
Pour half of soup mixture into a 2 L (2 quart) shallow baking dish; break eggs into sauce.
Spoon remaining soup mixture over eggs.
Salt and pepper to taste.
Bake eggs at 180°C (350°F) for 10 - 15 minutes or until set.
Garnish with cheese; serve with tortillas.
Chef
