Spanish Eggs

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Spanish Eggs

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.

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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
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