Baked Spanish Eggs
|Chopped green pepper||1 Cup (16 tbs)|
|Thinly sliced green onion||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dry basil||1⁄2 Teaspoon|
|Hard-cooked eggs||6 , shelled and cut in half lengthwise|
In a wide frying pan, over medium-high heat, cook bacon until crisp.
Remove bacon from pan; drain, crumble, and set aside.
Discard all but 2 tablespoons of the bacon drippings.
To the drippings, add green pepper, onion, and celery; cook until onion is limp.
Stir in tomato sauce and water; cook for 2 minutes or until heated through.
Stir in olives, basil, oregano, and crumbled bacon; remove from heat.
Pour mixture into a greased 1 1/2-quart shallow baking dish.
Arrange egg halves, cut side down, in tomato mixture, pushing down lightly to partially immerse eggs in sauce. (If made ahead, cool, cover, and refrigerate until next day.)
Bake, covered, in a 350° oven for 20 minutes (30 minutes, if refrigerated) or until heated through.