Huevos Delena Aka Huevostadas Recipes
HUEVOS D'ELENA (AKA HUEVOSTADAS)
Delicious and easy breakfast simple enough for busy weekends and nice enough for company. A crispy tostada with a bed of seasoned beef and potato cradle the egg for a tasty, spicy delight. Prepare your eggs anyway you like!
Provided by LEMarr
Categories Breakfast Eggs
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
- Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
- Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 42.9 g, Cholesterol 440.5 mg, Fat 33.1 g, Fiber 5.6 g, Protein 37.7 g, SaturatedFat 10.6 g, Sodium 819.3 mg, Sugar 5.8 g
HUEVOS A LA FLAMENCA
In Spain eggs appear in many forms and at different times of the day. Huevos a la Flamenca is an egg cassoulet native to Andulasia, home of the flamenco dance. The eggs are baked atop a thick, spicy "sofrito" sauce. Posted for ZWT!
Provided by breezermom
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- In a skillet cook the sausage, ham, onion, and garlic until the onion is tender, and the sausage is brown. Drain off fat.
- Stir in tomatoes, red or green pepper, tomato puree, pimento, thyme, oregano, and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or till the liquid is almost evaporated.
- Spoon the sauce into six lightly greased 8 or 10 oz individual casseroles. Carefully break one egg at a time into a small dish; slide one into each casserole. Arrange asparagus and peas around the eggs.
- Bake, uncovered in a 350 degree oven about 20 minutes or until eggs are set. Sprinkle with paprika, if desired.
Nutrition Facts : Calories 348, Fat 21.7, SaturatedFat 7.8, Cholesterol 237.5, Sodium 1092.2, Carbohydrate 12.2, Fiber 3.4, Sugar 6.2, Protein 25.9
HUEVOS D'ELENA (AKA HUEVOSTADAS)
Delicious and easy breakfast simple enough for busy weekends and nice enough for company. A crispy tostada with a bed of seasoned beef and potato cradle the egg for a tasty, spicy delight. Prepare your eggs anyway you like!
Provided by LEMarr
Categories Breakfast Eggs
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes.
- Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side.
- Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 42.9 g, Cholesterol 440.5 mg, Fat 33.1 g, Fiber 5.6 g, Protein 37.7 g, SaturatedFat 10.6 g, Sodium 819.3 mg, Sugar 5.8 g
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