NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Spanish Eggs

799 views
Rate me!
  • Makes: 4 servings
  • Start to Finish: 35 mins

Spanish Eggs

Ingredients

Directions

  1. In a large skillet cook onion, chile pepper, and garlic in hot oil over medium heat about 5 minutes or until tender. Add tomatoes, zucchini, dried savory, and salt; cook about 5 minutes or until tomatoes release their liquid and zucchini is tender.
  2. Break one of the eggs into a measuring cup. Carefully slide egg into the tomato mixture. Repeat with the remaining three eggs, allowing each egg an equal amount of space in the tomato mixture. Cover and simmer over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Sprinkle with queso fresco. If desired, garnish with fresh cilantro sprigs and/or serve with corn tortillas.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Spanish Eggs)

    Per serving:
  • 176 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 191 mg chol.,
  • 395 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...