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Spanish Eggs

Russ Myers


For an impressive and delectable breakfast

Photo by: The Endless Meal


★★★★★ 2 votes

20 Min
10 Min
Stove Top


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1/2 c
chopped onion
1/2 c
green peppers, chopped
3 Tbsp
3 Tbsp
all purpose flour
2 tsp
1 can(s)
1 lb / 12oz tomatoes, cut up
1 small
bay leaf
hard cooked eggs
1/4 c
1 tsp
prepared mustard
3/4 c
fine dry bread crumbs
2 Tbsp
butter, melted
salt and pepper

How to Make Spanish Eggs


  • 1In skillet, cook onions in 3 tablespoons butter till tender.
    Blend in flour, sugar, 3/4 teaspoon salt and a dash of pepper
  • 2Add tomatoes and bay leaf. Cook till thick and bubbly, stirring constantly.
    Remove bay leaf.
    Pour into a 10 x 6 x 1 1/2 inch baking dish.
  • 3Halve eggs lengthwise. Remove yolks and mash.
    Mix with mayonnaise, mustard, 1/8 teaspoon salt, and a dash of pepper, refill egg whites
  • 4Put in baking dish.
    Combine crumbs and melted butter; sprinkle atop.
    Bake at 425 F for 10 minutes or till hot.
    Serve over buttered noodles or toast.

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About Spanish Eggs

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Spanish
Other Tag: Quick & Easy

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