Recipe Image

Spanish Eggs

  • 10 m
  • 35 m
Diabetic Living Magazine
“Anaheim chile pepper, cilantro and queso fresco combine to give a Spanish twist to a simple egg dish.”


    • 1 tablespoon olive oil
    • ½ cup chopped onion
    • 1 small fresh Anaheim chile pepper, seeded and chopped
    • 1 clove garlic, minced
    • 4 large tomatoes, chopped
    • 1 small zucchini, halved lengthwise and thinly sliced
    • 1 teaspoon dried savory or cilantro, crushed
    • ½ teaspoon salt
    • 4 eggs
    • Crumbled queso fresco
    • Snipped fresh cilantro
    • Corn tortillas, warmed (optional)


  • 1 In a large skillet heat oil over medium heat. Add onion, Anaheim pepper, and garlic; cook 5 minutes or until tender, stirring occasionally. Add tomatoes, zucchini, savory and salt; cook 5 minutes more or until tomatoes release their liquid and zucchini is tender, stirring occasionally.
  • 2 Break one egg 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 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove from heat.
  • 3 Sprinkle with queso fresco and fresh cilantro. If desired, serve with corn tortillas.
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