How To make Baked Spanish Eggs
3 Corn tortillas, cut into
-1-inch squares 2 tb Olive oil
2 md Onions, quartered and thinly
-sliced 2 Cloves garlic, minced
1 md Green pepper, diced
2 md Tomatoes, diced
6 Eggs, beaten
3 tb Low-fat milk
1 oz Can mild green chiles,
-chopped 1/2 ts Ground cumin
1/2 ts Dried oregano
2 To 3 tb minced fresh
-cilantro or parsley
Servings: 6 salt and freshly ground pepper to taste Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until transplucent. Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit. Combine
the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand
for 10 minutes before serving, then cut into wedges to serve. Source: Vegetarian Celebrations by Nava Atlas
How To make Baked Spanish Eggs's Videos
Carla Makes Baked Eggs in Tomato | From the Test Kitchen | Bon Appétit
Join Carla Music in the Bon Appétit Test Kitchen as she makes baked eggs in tomato. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.
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Carla Makes Baked Eggs in Tomato | From the Test Kitchen | Bon Appétit
Basque Style Baked Eggs : Spanish Shakshuka easy and delicious with few ingredients
Shakshuka is so versatile and each country and region has their own version, this Basque-style Spanish one is out of this world. It is easy to make, takes few ingredients and tastes absolutely delicious.
Ingredients:
- 4 peppers/capsicums (one of each colour)
- 1 medium onion
- 3 big tomatoes (equivalent to 1/2 kg or 1 lb)
- 3 tbsps extra-virgin Spanish olive oil
- 3 cloves of garlic
- 4 eggs
- 1/2 tsp smoked Spanish paprika
- salt (to taste)
- pepper (to taste)
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Baked Spanish Eggs
SPANISH BAKED EGGS make for a wonderfully versatile meal that tastes great any time of day.
INGREDIENTS
1 tablespoon of extra-virgin olive oil
2 large eggs
14 ounces chopped tomatoes
3.5 ounces cured chorizo, diced
½ cup thinly sliced shallots
1 teaspoon paprika
1 teaspoon dried oregano
chopped fresh parsley
Prepartion
Preheat the oven to 350 degrees F (180 degrees C). Place an oven rack into the center slot of the oven.
Heat the olive oil in an oven-safe skillet over medium-low heat.
Fry chorizo and shallots in hot oil until beginning to soften, about 4 minutes.
Season chorizo mixture with paprika and oregano; continue cooking until fragrant, about 1 minute more.
Stir the chopped tomatoes with the chorizo mixture; bring to a simmer and cook until the sauce begins to thicken and reduce a little, about 10 minutes.
Make two small wells in the tomato sauce. Crack an egg into each well.
Transfer the skillet to the center rack of the oven. Bake until the egg is set but the yolk is still runny, 10 to 12 minutes.
Hands: Casey
Mexican Baked Eggs
Perfect served as a breakfast or brunch dish, Mexican Baked Eggs pairs well with MAGGI Salsa Roja to give a fresh and authentic Mexican flavour. It's a crowd pleaser and can be made both Gluten Free & Vegetarian.
Baked Eggs with Salsa - Shakshouka or Chakshouka
Baked eggs with salsa (sometimes referred to as Chakchouka or Shakshouka) is a delicious and easy breakfast. The dish takes about 20 minutes to make. In light of this, I always make it up on the weekends and my family and friends just love it. The eggs go so well with toast or an English muffin. Do not forget your morning coffee or tea, as well.
There are a suggestions to making making this wonderful breakfast. To begin with, I use a mild salsa, but you can use medium or hot if you are so inclined, depending on your tolerance for spices and the lining of your stomach. The recipe uses very basic seasoning such as salt and pepper but other spices, such as paprika, garlic, etc. can be used. I always spread cheese over the top and use a sharp, old cheddar. Any type of cheese can be used, however. More exotic cheeses are always nice too but a little on the expensive side.
It is really important not to over bake the eggs as they become hard quite quickly. I find that 10 minutes in the oven at 400 F or 200 C is about perfect, but you can play with the temperature and time.
Watch the video, give our baked eggs with salsa a try and let us know what you think.
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Ingredients:
4 eggs
1/4 cup or 1 stalk of green onions, chopped
1/4 cup of cheddar cheese
salt and pepper
1 cup of mild salsa
olive oil or spray to grease the pan
Method:
Preheat your oven to 400 degrees F or 200 degrees C.
Spray a medium size cast iron pan with cooking spray or spread oil or butter around it.
Add the salsa to the bottom of the pan and make make 4 small wells by pressing the salsa down with a spoon.
Crack the eggs in, season with salt and pepper. Spread the green onions over the top.
Place in the oven and bake for 10 minutes or until the eggs are set.
Remove and sprinkle the cheese over the top.
Serve and enjoy your baked eggs with salsa.
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Baked Eggs - Eggs Baked in a Spicy Creamy Tomato Sauce - Father's Day Brunch Idea
Learn how to make a Baked Eggs Recipe! Visit for the ingredients! Plus, more info and over 700 additional original video recipes. I hope you enjoy this Eggs Baked in a Spicy Creamy Tomato Sauce Recipe!