1360 Oeufs à l’Espagnole

Name: Oeufs à l’Espagnole
Cuisine: France
Ingredients: fried onion; onions; oil; tomatoes; eggs; tomato; butter; red pimento; egg; tomatoes

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Shallow fried

Prepare some well seasoned grilled halves of large tomatoes, allowing one for each egg. Shallow fry the eggs in butter and tr