Spanish Style Eggs

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

TYPE OF DISH: Breakfast, Main Course

LIFESTYLE CHOICE: Gluten-Free, Vegetarian

COOKING METHOD: Oven

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!

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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!