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Baked Eggs Spanish Style

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Ingredients
  Sliced onions 1 Ounce
  Red bell peppers 7 Ounce
  Garlic 1 Clove (5 gm), crushed
  Concentrated tomato juice 2 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Eggs 4
Directions

Put the onions in a small casserole.
Cover and microwave on HIGH for 3 minutes.
Rinse and seed the bell peppers and remove the pith.
Chop the flesh coarsely.
Add the bell peppers and garlic to the onions in the casserole.
Cover and microwave on HIGH for 3 minutes.
Puree the mixture in a food processor, gradually adding the concentrated tomato juice, cayenne pepper, sugar, thyme and olive oil.
Add salt if needed.
Puree until the mixture is smooth.
Make 4 hollows in it with the back of a spoon.
Break the eggs carefully one by one and put one in each of the hollows.
Prick the yolk of each egg with a toothpick (cocktail stick) so that it does not burst while cooking.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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