Start Your Morning with these Spanish-Style Eggs

Fresh Ingredients, Flavorful Eggs

Spanish-Style Eggs
Cook Time: min

At age 40 Tosca Reno was overweight and struggling in an unhappy marriage. Now a decade later, she's gone from unfit to a fitness guru and competitive bodybuilder who is helping others lose weight with her series of bestselling books, including her latest "The Eat-Clean Diet Recharged." CLICK HERE to visit her Web site.


  • 1 tbsps. extra virgin olive oil
  • 4 to 6 Roma tomatoes, chopped
  • 1 each red and green bell pepper, seeded, de-veined and coarsely chopped
  • 1 clove garlic, peeled and passed through a garlic press
  • 1 tbsp. fresh parsely, chopped
  • 1 tbsp. fresh oregano, chopped
  • 1/2 cup yogurt cheese (click here for instructions on making yogurt cheese)
  • 6 egg whites and 2 whole eggs, well beaten
  • A pinch of sea salt
  • A pinch of freshly ground black pepper
  • A dash of Tabasco sauce (optional)
  • Cooking Directions

    Put the olive oil in a heavy-bottomed pan and heat it over a medium-high flame. Add the onions and cook them until they're translucent. Place the tomatoes in the pan and simmer them on low heat until they're very mushy.

    Add the bell peppers and garlic and continue cooking for 15 minutes. Add herbs. Place the yogurt cheese by spoonfuls on top of the cooking vegetables. Season them with the salt and pepper.

    Pour the egg mixture over the vegetables and continue cooking the mixture until the eggs are set.

    Serve the eggs hot right out of the pan.

    Recipe Summary

    Main Ingredients: eggs, yogurt cheese, tomatoes, bell peppers.

    Course: Breakfast, Brunch

    More Info: Low Fat

    More Recipes You May Like
    Rachael Ray's Deviled Eggs
    A Great Bite-Sized Appetizer
    Mike Mills' 17th Street's Creamy Deviled Eggs
    Fill Up on This America Favorite
    Anne Burrell's Eggs Benedict
    An Easy Brunch Recipe
    Emeril's Spanish Style Gazpacho
    The Perfect Summer Soup
    Emeril's Eggs in a Cup
    Emeril Lagasse's Eggs in a Cup
    Mario Batali's Fresh Pasta Dough
    Try Your Hand at This Classic Dough