Spanish Eggs Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Onion | 1⁄4 Small, finely chopped | |
| Garlic | 1 Clove (5 gm), finely chopped | |
| Green pepper | 1⁄2 , finely chopped | |
| Cooked pork | 1⁄2 Cup (8 tbs), diced | |
| Cooked ham | 1⁄2 Cup (8 tbs), diced | |
| Flour | 2 Tablespoon | |
| Chicken broth | 3⁄4 Cup (12 tbs) | |
| Basil | 1⁄2 Teaspoon | |
| Tomato | 1 , peeled, seeded, and chopped | |
| Butter | 2 Tablespoon | |
| Eggs | 4 | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 292 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.6%
Saturated Fat 7.5 g37.6%
Trans Fat 0 g
Cholesterol 259.5 mg86.5%
Sodium 830.8 mg34.6%
Total Carbohydrates 12 g3.9%
Dietary Fiber 1.1 g4.3%
Sugars 3 g
Protein 19 g37.7%
Vitamin A 15.8% Vitamin C 33.4%
Calcium 4% Iron 8.2%
*Based on a 2000 Calorie diet
Directions
Add the onion, garlic, and green pepper and cook on the highest setting for 1 minute.
Add the pork and ham.
Stir in the flour and add the chicken broth and basil.
Cook for 3 minutes.
Add the tomato and cook for 1 minute.
Season with salt and pepper.
Heat the butter on a plate.
Break the eggs onto the plate and cut a cross in the yolks with a fork.
Cook the eggs on "roast" setting for 4 minutes, until set.
Slide the eggs on top of the pork mixture and decorate the edges of the plate with parsley if you wish.
Chef
