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Spanish Eggs

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  Beef stock 2 Cup (32 tbs)
  Tomatoes 3 Large
  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
  Eggs 5
  Salt To Taste

Pour stock into small, heavy saucepan; simmer until reduced by half.
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 350°F oven about 20 minutes, until eggs are set.
Garnish with finely chopped parsley, if desired.

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Nutrition Rank

Nutrition Facts

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 mg531.8%

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

Spanish Eggs Recipe