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Spanish Baked Eggs with Roasted Garlic and Hojiblanca Olives from Spain

Kristen Stevens | The Endless Meal
  • 35 minutes
  • Serves 4

INGREDIENTS

2

heads Garlic

1/2

Red onion

1/2

Serrano pepper

1 28 ounce can

Tomatoes

8

Eggs, large

4 tbsp

Tomato paste

1 cup

Hojiblanca olives from spain, pitted

4

Red peppers, jarred roasted

3 tsp

Olive oil