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Spanish Eggs Recipe
|Beef stock||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Lean pork||1 Cup (16 tbs)|
|Diced ham||2 Cup (32 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
Serving size: Complete recipe
Calories 2186 Calories from Fat 910
% Daily Value*
Total Fat 102 g157.3%
Saturated Fat 45.7 g228.7%
Trans Fat 0 g
Cholesterol 1595.5 mg
Sodium 4055.6 mg169%
Total Carbohydrates 133 g44.5%
Dietary Fiber 7.7 g30.6%
Sugars 19 g
Protein 200 g400.6%
Vitamin A 143.8% Vitamin C 119.5%
Calcium 26.3% Iron 64%
*Based on a 2000 Calorie diet
Skin tomatoes; scoop out all seeds with spoon.
Chop pulp coarsely.
Melt butter in heavy saucepan; add pork, ham, and onion.
Cook over low heat, stirring constantly, until lightly browned.
Combine enough stock with flour to make smooth, thin paste; stir paste into ham mixture.
Add remaining stock and tomatoes; blend thoroughly.
Add seasonings; simmer until thickened and heated through, stirring frequently.
Pour into greased casserole; spread mixture evenly.
Break eggs carefully into casserole, spacing them decoratively; sprinkle lightly with salt.
Bake, covered, in preheated 350Â°F oven about 20 minutes, until eggs are set.
Garnish with finely chopped parsley, if desired.