SPANISH EGGS RECIPE RECIPES

SPANISH EGGS RECIPE | EATINGWELL

Spanish Eggs Recipe | EatingWell image

Anaheim chile pepper, cilantro and queso fresco combine to give a Spanish twist to a simple egg dish.

Provided by Diabetic Living Magazine

Total Time 35 minutes

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
½ cup chopped onion
1 small fresh Anaheim chile pepper, seeded and chopped
1 clove garlic, minced
4 large tomatoes, chopped
1 small zucchini, halved lengthwise and thinly sliced
1 teaspoon dried savory or cilantro, crushed
½ teaspoon salt
4 eggs
Crumbled queso fresco
Snipped fresh cilantro
1 Corn tortillas, warmed

Steps:

In a large skillet heat oil over medium heat. Add onion, Anaheim pepper, and garlic; cook 5 minutes or until tender, stirring occasionally. Add tomatoes, zucchini, savory and salt; cook 5 minutes more or until tomatoes release their liquid and zucchini is tender, stirring occasionally.
Break one 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 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove from heat.
Sprinkle with queso fresco and fresh cilantro. If desired, serve with corn tortillas.

Nutrition Facts : Calories 176 calories, CarbohydrateContent 13 g, CholesterolContent 191 mg, FatContent 10 g, FiberContent 3 g, ProteinContent 11 g, SaturatedFatContent 3 g, SodiumContent 395 mg, SugarContent 7 g

SPANISH-STYLE SCRAMBLED EGGS RECIPE | ALLRECIPES

Spanish-Style Scrambled Eggs Recipe | Allrecipes image

The addition of potatoes, leeks and shrimp make a filling meal of scrambled eggs.

Provided by purplerose

Categories Breakfast and Brunch Potatoes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
2 unpeeled potatoes, diced
1 leek, thinly sliced
1 clove garlic, chopped
4 eggs
3 tablespoons milk
5 ounces uncooked medium shrimp, peeled and deveined
1 dash hot pepper sauce (such as Tabasco®)

Steps:

Heat olive oil in a skillet over medium heat. Cook the potatoes until just starting to turn tender, stirring occasionally, about 10 minutes. Stir in leek and garlic; cook until the white parts of the leek are translucent, about 5 more minutes.
In a bowl, beat together eggs and milk until well combined. Stir the shrimp into the skillet with the potatoes and leek, then pour the egg mixture into the skillet. Reduce heat to medium-low, and cook gently, stirring the eggs frequently, until the curds of egg are almost dry and the shrimp are pink and opaque, about 3 minutes. Sprinkle with hot pepper sauce to serve.

Nutrition Facts : Calories 580.9 calories, CarbohydrateContent 45.8 g, CholesterolContent 480.1 mg, FatContent 31.6 g, FiberContent 5.5 g, ProteinContent 29.8 g, SaturatedFatContent 6.4 g, SodiumContent 297 mg, SugarContent 5.3 g

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