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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Spanish Bake Recipe

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This recipe for Spanish Bake is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices bacon chopped
1/2 c (125 ml) coarsely chopped celery
1/2 c (125 ml) coarsely chopped onion
1 can (19 oz/540 ml) tomatoes drained and chopped
1 tsp (5 ml) chili powder
1/4 tsp (1 ml) salt
4 eggs
4 slices toast
Directions:
Directions:
Place bacon in 4 c (1L) microwave-safe measure. Microcook on high (100%) 5 to 6 min or until crisp stirring several times. Drain bacon and set aside. Reserve 1 tbsp. (15 ml) drippings. Add celery and onion to drippings. Microcook on high (100%) 2 min or until cooked. Add tomatoes, reserved bacon, chili powder and salt. Cover with vented plastic wrap. Microcook on high (100%) 4 min or until boiling. Divide tomato mixture among four individual shallow (1 c/250 ml) baking dishes. Break one egg into each dish and pierce yolk membrane with fork. Microcook on medium-high (70%) 8 to 10 min or until eggs are cooked as desired. Serve with toast.
Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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