Spanish Eggs
With chiles, pimiento, and tomatoes, too
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
A recipe from Eggs by Jodi Liano
- Combine the eggs, chiles and pimiento in a mixing bowl and set aside.
- Sauté the onions, tomatoes and mushrooms in the butter in a skillet until soft.
- Add the egg mixture and cook over medium heat, stirring often until the eggs are firm but still moist.
- 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.
