Spanish Eggs

Good morning! It is a beautiful morning here in Georgia! I usually wake up around 8-9 in the summer, depending on when the girls wake up. I am pretty lazy in the mornings. I sip a cup of coffee while I watch some TV or surf the Internet. This morning started the same as normal, but about halfway in to my coffee I really started getting hungry and knew I needed some subsistence. I plan on going to a yoga class later, so I needed to eat something that would give me energy but not weigh me down. I was thinking of making an egg dish, so I searched my fridge and pantry to see what I had. I spied some green olives, and can of diced tomatoes, and some sweet peppers and decided on Spanish theme. This was perfect. At the end, I decided to add 1/2 a sliced avocado. Perfection! I only added 2 eggs, but if you are serving this at a brunch or for more than one, you can add up to 4 for this medium cast iron pan. If you wanted to make more, just go up a size in your pan. Now I have some extra sauce that I can use later. Hmmm, I can think of a lot of possibilities!!!

Spanish Eggs

Ingredients

1 tbsp olive oil
1/2 onion, chopped
1 garlic clove, sliced
1/4 of a yellow and orange sweet peppers
handful of sliced mushrooms
1 can diced tomatoes
handful of green olives cut in half
1 tablespoon sugar
salt and pepper to taste
2-4 eggs

Directions

Heat the oil in a frying pan on medium-low heat. Add the onions, garlic, peppers, and mushrooms. Cook for about 5 minutes just to soften them. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.

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Using the back of a large spoon, make 2-4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Top with sliced avocado and serve with crusty bread.

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