Eggs In Spanish Sauce
Eggs in Spanish sauce feature halved hard-cooked eggs topped with a flavorful tomato and vegetable sauce, topped with toasted bread crumbs—perfect for brunch or light dinner.
Ingredients
Instructions
- Halve the eggs lengthwise.
- Remove the yolks and mash them; stir in mayonnaise, mustard, and 1/8 teaspoon salt.
- Stuff the egg whites with the yolk mixture.
- Arrange the stuffed egg halves in a 10 x 6 x 2-inch baking dish.
- Cook the onion and green pepper in 2 tablespoons of butter until tender.
- Stir in flour, sugar, 1/2 teaspoon of salt, and a dash of pepper.
- Add undrained tomatoes and the bay leaf.
- Cook and stir until bubbly.
- Cook and stir for 2 minutes more.
- Remove the bay leaf and pour the tomato mixture over the eggs.
- Toss together bread crumbs and melted butter; sprinkle atop the dish.
- Bake in a 350°F oven for about 25 minutes.
- Let stand for 5 to 10 minutes before serving.
Tips & Substitutions
For a creamier filling, consider adding a bit of sour cream or Greek yogurt to the yolk mixture. If you don’t have green peppers, diced bell peppers or even a bit of jalapeño for heat can work well. If you prefer a different flavor profile, try adding herbs like dill or chives to the stuffing for a fresh twist.
Serving Suggestions
These eggs in Spanish sauce can be served as a hearty brunch dish or as part of a light dinner. Pair it with a fresh green salad or crusty bread to soak up the delicious sauce. It also complements well with a glass of Pine-O-Frost Drink for a refreshing contrast. For a complete meal, consider serving alongside Vegetarian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F for about 10-15 minutes until warmed through. Cover with foil to prevent the top from browning too much during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Eggs In Spanish Sauce contains roughly 681 calories, with 12g protein, 84g carbohydrates, and 37g fat. It is an excellent source of vitamin C (135% of the Daily Value), vitamin A (120% of the Daily Value), and dietary fiber (43% of the Daily Value). Note that it is relatively high in sodium, at 718mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned ones?
Yes, you can substitute fresh tomatoes for canned, but you'll need about 2 pounds of ripe tomatoes. Blanch and peel them first for the best results, and adjust the cooking time as fresh tomatoes may require a bit longer to break down into a sauce.
What can I use instead of mayonnaise?
If you're looking for a lighter option or a different flavor, you can use Greek yogurt or a vegan mayonnaise alternative. Both will provide creaminess to the yolk mixture while keeping the dish deliciously moist.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a dash of hot sauce into the tomato sauce. You could also sprinkle some red pepper flakes over the top before baking for an added kick that balances well with the richness of the eggs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).