Spanish Eggs

 

Makes 2 Servings |  Prep Time 10 mins|  Total Time 30 mins

Ingredients:

Spanish Eggs.jpg
  • 2 Tbsp (30 g / 1.1 oz) ghee, lard or coconut oil
  • 1/2 small (30 g/2.1 oz) red onion, peeled and sliced
  • 1 clove garlic, crushed
  • 1 medium (120 g/4.2 oz) red pepper, seeded and sliced
  • 1 small hot chile pepper
  • 2 large pastured eggs
  • 1 cup )240 g/8.5 oz) diced canned tomatoes
  • 2 Tbsp (8 g/0.3 oz)chopped fresh parsley
  • Salt and freshly ground black pepper, to taste 
  • Optional: 1/2 cup (56 g/2 oz) cheddar cheese, grated

Instructions:

  • Preheat oven to 400 ‘ F 
  • Grease large pan with ghee, lard, or coconut oil
  • Add the onion and Garlic
  • Cook until translucent and then add the red pepper and chili pepper
  • Mix frequently and cook for about 10 minutes
  • Stir in the tomatoes and parsley, saving some parsley for garnish
  • Cook for about 1 minute
  • Season with salt and black pepper and remove from the heat.
  • Spoon the mixture into 2 ovenproof dishes
  • Make a hollow in the middle of the mixture in each dish and crack an egg into each
  • Top the eggs with grated cheddar cheese, if you like.
  • Bake in the oven for 15 to 20 minutes
  • The eggs are done when the whites are cooked and the yolks are still runny.  Remove from the oven, and sprinkle with some more chopped parsley.

Serve immediately and enjoy!


Nutritional Information:

  • Total Carbs: 10.9 g
  • Fiber: 2.9 g
  • Net carbs: 8.1 g
  • Protein: 8.3 g
  • Fat: 20.2 g

A recipe from the “KetoDiet Cookbook” authored by Martina Slajerova