Spanish Eggs, Shirred

Ingredients

• teaspoon of butter
• teaspoon of minced onion
• teaspoon of flour
• teaspoon prepared chile sauce
• one-fourth cup raw tomato
• break egg over top

Method

1. 1

   Brown in a teaspoon of butter or bacon fat, one teaspoon of minced onion, add teaspoon of flour, salt to taste, one teaspoon prepared chile sauce, one-fourth cup raw tomato.

2. 2

   Cook and pour into individual baking dish and break egg over top.

3. 3

   Set in oven until eggs are covered with a film.

4. 4

   Garnish with sprigs of parsley and serve hot.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 8. The excerpt below is the record exactly as published.

Spanish Eggs, Shirred Brown in a teaspoon of butter or bacon fat, one teaspoon of minced onion, add teaspoon of flour, salt to taste, one teaspoon prepared chile sauce, one-fourth cup raw tomato. Cook and pour into individual baking dish and break egg over top

Cook this with the app: pantry check, scaling, and the assistant.