Recipes > Eggs > Eggs Spanish

Eggs Spanish

Instructions

Boil eggs hard; after cooling, remove shells and halve lengthwise. Cook for thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to taste. Strain. Melt a slice of butter, add a little flour, and then add sauce gradually. Cook ten minutes; place eggs carefully in sauce and serve.

Print

Print recipe/article only

Source

The International Jewish Cook Book (1919).


comments powered by Disqus