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Spanish Eggs

With chiles, pimiento, and tomatoes, too

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A recipe from Eggs by Jodi Liano

  1. Combine the eggs, chiles and pimiento in a mixing bowl and set aside.
  2. Sauté the onions, tomatoes and mushrooms in the butter in a skillet until soft.
  3. Add the egg mixture and cook over medium heat, stirring often until the eggs are firm but still moist.
  4. Season with salt and cayenne. To serve, top with crumbled bacon. 

Learn more about Jodi Liano's work at the San Francisco Cooking School, at sfcooking.com. 

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