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Colorful Baked Eggs

Recipe By : Pepita Aris
Serving Size: 4 Preparation Time :0:00
Categories: * Spanish Egg Dishes


1/4 cup Olive oil
1 large Onion --chopped
2 Garlic cloves --finely chopped
1/4 pound Cooking chorizo -- sliced
or fresh spicy sausage --sliced
or smoked ham --cubed
2 Sweet red or green peppers (3/4 lb) -- chopped
3/4 pound Ripe tomatoes -- without skin or seed
or 1 1/2 cups canned tomatoes -- with juice
1 tablespoon Fino or amontillado sherry -- to 2 tablespoons
3/4 cup Shelled peas
1/4 pound Green beans -- snapped short length
8 Extra-large eggs
1 pinch Cayenne
Salt --to taste


Heat the oven to 350 degrees and warm a shallow casserole or baking dish.

Heat the oil in a skillet and soften the onion slowly. Add the garlic and push to the sides of the pan, then fry the sausage or ham until colored and remove it. Add the sweet peppers and chopped tomato to the pan and let them cook and reduce, stirring occasionally. Add some sherry if the mixture seems dry. Meanwhile, cook the peas and beans and add them too.

Transfer the vegetable mixture to the casserole and distribute the sausage or ham. Swirl the eggs together with a fork without overmixing, season them well with cayenne and salt. Pour over the vegetables and meat and bake in the oven about 10 to 15 minutes until the eggs are just set.

Comments: With its swirl of red, green, yellow, and white, this dish has all the vibrant color of the whirling skirts of gypsy dancers. Shrimp can be substituted for the sausage, or everything included in a grand medley.

Recipe Source:


Simon and Schuster, New York - 144 pages - $24.95

As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 04-11-1995