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Baked Eggs Spanish Style

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  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

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

Everyday, Healthy

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 655 Calories from Fat 453

% Daily Value*

Total Fat 51 g78.3%

Saturated Fat 10.5 g52.4%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 807.9 mg33.7%

Total Carbohydrates 24 g7.8%

Dietary Fiber 5.8 g23.2%

Sugars 14.5 g

Protein 28 g56.8%

Vitamin A 155.1% Vitamin C 431.1%

Calcium 16.1% Iron 36%

*Based on a 2000 Calorie diet

Baked Eggs Spanish Style Recipe