Spanish Eggs Time: 25 minutes
The eggs are actually a Basque dish but we had them often in Andorra which has more of a Catalan influence. They are reminiscent of the Mexican Huevos Rancheros, but without the tortilla. For breakfast or a light lunch serve with 2 eggs.
1 medium onion
1 stalk celery
3 cloves garlic
1/2 large green bell pepper save rest or 1 whole smaller one
1 can (15 oz, 450 gr) whole tomatoes, drained
1 tsp chili powder
1 tbs Worcestershire sauce
1 tbs Balsamic vinegar
2 tbs red wine
1 tbs fresh snipped oregano
1 tbs olive oil plus 1 tsp
2 eggs
Finely chop onion and celery, mince garlic and chop green pepper. Drain tomatoes, discarding juice, and roughly chop. Heat 1 tbs oil in medium nonstick skillet. Add chili powder and sauté 1 minute. Add onion and celery; sauté 5 minutes. Add pepper and garlic and sauté until tender, about 5 minutes longer. Add tomatoes, wine, vinegar and Worcestershire, reduce heat and simmer, uncovered, until tomatoes turn into thick sauce, about 10 minutes. In separate nonstick skillet (I have one just big enough for 1 egg - cute!) heat 1 tsp olive oil. When hot add eggs and fry, trying to keep a nice shape, just until the whites are set; they're meant to be 'sunny-side up'. Divide onion/pepper mix between two flattish soup plates. Put an egg on top of each, salt and pepper and serve.
Cooking for Two? Or more?
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