Spanish Eggs

I got this recipe from Carolyn who got it from Better Homes and Gardens. It makes for a big, filling, flavourful breakfast. great way to start the day!! I made this yesterday- finally had my appetite back after being sick for a few days- and it kept me full until lunch.

It looks more complicated than it is. A food processor definitely helps speed things along- i love my cuisinart!! 

Ingredients

1/2 cup chopped onion (1 medium)

1 small fresh Anaheim chile pepper, stemmed, seeded, and chopped*- or just use chili flakes or hot sauce

1 clove garlic, minced

1 tablespoon olive oil

4 large tomatoes, chopped- I used canned tomatos

1 small zucchini, halved lengthwise and thinly sliced

1 teaspoon dried savory or cilantro, crushed

1/2 teaspoon salt

4 eggs

Directions

1. In a large skillet cook onion, chile pepper, and garlic in hot oil over medium heat about 5 minutes or until tender. Add tomatoes, zucchini, dried savory, and salt; cook about 5 minutes or until tomatoes release their liquid and zucchini is tender.

2. Break one of the eggs carefully into the tomato mixture. Repeat with the remaining three eggs, allowing each egg an equal amount of space in the tomato mixture. Cover and simmer over medium-low heat for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard.

If you want, add cheese or serve with bread if desired. Good also as is- enjoy!