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Spanish Eggs

  Chopped onion 125 Milliliter
  Chopped green pepper 50 Milliliter
  Garlic 1 Clove (5 gm), minced
  Chili powder 15 Milliliter (1 Tablespoon)
  Butter/Margarine 30 Milliliter (2 Tablespoons)
  Condensed tomato soup 1 Can (10 oz) (284 Milliliters)
  Water 75 Milliliter
  Sliced ripe olives 50 Milliliter
  Eggs 8
  Salt To Taste
  Pepper 1
  Shredded cheddar cheese 2 Tablespoon

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1248 Calories from Fat 727

% Daily Value*

Total Fat 82 g126.1%

Saturated Fat 35.5 g177.4%

Trans Fat 0 g

Cholesterol 1788.5 mg596.2%

Sodium 2768.4 mg115.4%

Total Carbohydrates 68 g22.6%

Dietary Fiber 11.8 g47.3%

Sugars 33.2 g

Protein 65 g130.6%

Vitamin A 177.9% Vitamin C 120.4%

Calcium 56.2% Iron 68.4%

*Based on a 2000 Calorie diet

Spanish Eggs Recipe