Spanish Eggs

With chiles, pimiento, and tomatoes, too

by

gian-cescon-UUHqskar490-unsplash.jpg

6 ×

12 Eggs, beaten

4 oz. Canned, Chopped Green Chiles, drained

4 oz. Chopped Pimiento, drained

1 bunch Green Onions, finely chopped

1 Tomato, large, peeled and chopped

½ Cup Fresh Mushrooms, sliced

¼ Cup Butter

Salt, to taste

Cayenne, to taste

½ lb. Bacon, fried crisp and crumbled

breakfast

Beginner

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.