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Spanish Eggs

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Poultry

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