Spanish Style Eggs
Servings: 8 servings
Breakfast made in individual ramekins and perfect for a Saturday morning! Our Spanish-Style Eggs are made with Dei Fratelli Stewed Tomatoes, Worcestershire sauce, mushrooms, and green bell peppers all mixed together and topped with a sunny-side-up egg!
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Stewed Tomatoes
- 2 Tbsp. Extra Virgin Olive Oil
- 1/2 Cup White Onion, minced
- 1/2 Cup Green Bell Pepper, minced
- 1/2 Cup White Mushrooms, minced
- 1 tsp. Worcestershire Sauce
- 1 tsp. Salt
- 1/2 tsp. Basil, dried and crushed
- 1/4 tsp. Black Pepper
- Nonstick Cooking Spray, as needed
- 8 Eggs
- 1/2 Cup Cheese , of choice, shredded or grated
Instructions:
- Preheat oven to 350 F.
- Heat olive oil in a large skillet. Add onion, green pepper, and mushrooms. Sauté until onions begin to turn translucent, about 5 minutes.
- Add Dei Fratelli Stewed Tomatoes, Worcestershire sauce, salt, basil, and black pepper. Stir together and simmer for another 5 minutes breaking up the tomatoes.
- Lightly spray 8 ramekin dishes with nonstick cooking spray. Fill each ramekin with 1/4 cup of tomato mixture. Crack an egg over each dish, being sure to leave the yolk intact. Sprinkle each with cheese and bake for 20 minutes.
Chef's Tip:
Don't have oven-safe ramekins in your kitchen? Try making this recipe in an 8 x 8 baking dish. Spread the whole tomato mixture on the bottom and crack all 8 eggs in the pan, being sure to keep them separated! Bake at 350 F for 20 minutes!
