Spanish eggs

Name: Spanish eggs
Yield: 6
Ingredients: Parsley; 0.25 tsp Lemon pepper; 0.25 tsp Garlic salt; 1 Onion; 10 g Butter; 125 g Mushroom; 125 g Frozen grønsagsmix; 400 g Peeled tomatoes; 50 g Bacon; 8 Eggs

Breakfast & brunch

Cook time: 0 min.
Servings: 6

Ingredients for Spanish eggs

		Parsley
0.25	tsp	Lemon pepper
0.25	tsp	Garlic salt
1		Onion
10	g	Butter
125	g	Mushroom
125	g	Frozen grønsagsmix
400	g	Peeled tomatoes
50	g	Bacon
8		Eggs

Instructions for Spanish eggs

To prepare the Spanish eggs recipe, please follow these instructions:

Put eggs into cold water. Let them boil for 10 minutes. Arrow the onion and chop it finely. Cut bacon into very small pieces. Cleanse the fresh mushrooms and cut them into slices. Melt the butter in a skillet. Gently fry the onions, bacon pieces and mushrooms. Add tomatoes with juice, salt and pepper, and vegetables. Bring to the boil, put a lid on and let the bugs in 10 minutes. Arrow the eggs and cut them once more. Put the half egg in a warm serving dish and pour the sauce over. Sprinkle with chopped parsley.

Spanish eggs

Ingredients for Spanish eggs

Instructions for Spanish eggs

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