Huevos Con Salsa De Tomate Paraguayan Eggs With Tomato Sauce Recipes

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HUEVOS CON SALSA DE TOMATE (PARAGUAYAN EGGS WITH TOMATO SAUCE)

Make and share this Huevos Con Salsa De Tomate (Paraguayan Eggs With Tomato Sauce) recipe from Food.com.

Provided by threeovens

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6



Huevos Con Salsa De Tomate (Paraguayan Eggs With Tomato Sauce) image

Steps:

  • Hard-cook eggs, in boiling water until done, about 10 minutes; drain and rinse under cold water to make them easier to peel.
  • Halve eggs and combine yolks with melted butter and season with salt; replace yolks in egg whites and place in a baking dish.
  • Place eggs in a 350 degree F oven for 8 minutes.
  • Meanwhile, in a saucepan, over medium heat, cook tomatoes and onions, until onions are tender and a rich tomato sauce is achieved; season with salt and pepper and a splash of vinegar.
  • Pour tomato sauce over eggs and serve.4.

4 eggs
salt & freshly ground black pepper
1 tablespoon butter, melted
4 plum tomatoes, chopped
1/4 onion, chopped
splash vinegar

HUEVOS EN RABO DE MESTIZA (POACHED EGGS IN TOMATO-CHILI SAUCE)

This came out of one of my many cookbooks. Really nice for brunch or a quick dinner. This can be made with things that I keep on hand. Serve this with Mexican rice and hot tortillas. I set the frying pan on the table to serve.

Provided by aronsinvest

Categories     Breakfast

Time 23m

Yield 4 , 4 serving(s)

Number Of Ingredients 10



Huevos En Rabo De Mestiza (Poached Eggs in Tomato-Chili Sauce) image

Steps:

  • Thinly slice the onions.
  • Heat oil in a large deep frying pan.
  • Add onions and cook until tender but not browned.
  • Add tomatoes and chilies to the onion and cook 5 minutes.
  • Add broth, salt, sugar and peppers and cook another 5 minutes.
  • Break each egg onto a small plate and slide into the hot broth carefully so as not to break the yolk.
  • Arrange a cheese slice on top of each egg.
  • Cover and cook gently for 5-8 minutes or until the eggs are set and cheese is melted.

Nutrition Facts : Calories 402.6, Fat 24.3, SaturatedFat 8.4, Cholesterol 443.1, Sodium 1482.6, Carbohydrate 26.3, Fiber 4.7, Sugar 14.9, Protein 22.3

2 tablespoons oil
2 onions
2 (16 ounce) cans diced tomatoes
1 (7 ounce) can chopped green chilies
3/4 cup chicken broth
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon black pepper
8 eggs
3 ounces monterey jack cheese

ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)

These Spanish style meatballs with tomato sauce are fabulous....can't remember where I got this recipe.

Provided by LatinaAtHeart

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13



Albondigas Con Salsa De Tomate (Spanish Style Meatballs) image

Steps:

  • Combine meatball ingredients in a bowl.
  • Shape mixture into balls.
  • Cook in 2 tbspns olive oil, turning frequently.
  • Add sauce ingredients to pan.
  • Cover and cook gently, about 15 minutes; until tomatoes are pulpy and meatballs are cooked through.

Nutrition Facts : Calories 369.2, Fat 25.5, SaturatedFat 8.5, Cholesterol 81.5, Sodium 162.3, Carbohydrate 7.7, Fiber 2.2, Sugar 3.3, Protein 24.6

2 tablespoons olive oil
1 lb ground beef
8 scallions, thinly sliced
4 garlic cloves, finely chopped
4 tablespoons parmesan cheese, freshly grated
4 teaspoons fresh thyme leaves
salt and pepper (plenty or to taste)
3 tomatoes, chopped
4 tablespoons white wine (or red)
4 teaspoons fresh rosemary, chopped
2 pinches sugar
salt
pepper

ITALIAN CASSEROLE (RIGATONI AND CHEESE WITH TOMATO SAUCE)

Make and share this Italian Casserole (Rigatoni and Cheese With Tomato Sauce) recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 8



Italian Casserole (Rigatoni and Cheese With Tomato Sauce) image

Steps:

  • Preheat oven to 350°F.
  • In a large pot of boiling salted water, cook rigatoni according to package directions until al dente; drain.
  • Combine tomato sauce with seasonings, and simmer, uncovered, for 10 minuntes.
  • Add sauce to pasta and toss to coat.
  • In a baking dish, arrange pasta and cheese in layers, ending with cheese.
  • Pour melted butter over all.
  • Bake, covered, for 15 minutes.
  • Uncover, and bake for another 15 minutes.
  • To freeze: Undercook pasta by a minute or two. Assemble dish as directed. Wrap with plastic wrap and then foil. Label and freeze.
  • To serve: Thaw in fridge. Remove plastic wrap and recover with foil. Bake as directed for 20 minutes. Then uncover and bake 15 more minutes.

Nutrition Facts : Calories 458.3, Fat 24.1, SaturatedFat 14.5, Cholesterol 104.4, Sodium 727.6, Carbohydrate 41.7, Fiber 2.9, Sugar 5.1, Protein 20

1 lb rigatoni pasta or 1 lb elbow macaroni
2 (15 ounce) cans tomato sauce
2 teaspoons dried oregano (or to taste)
1/2 teaspoon dried basil
1/2 teaspoon salt
3 garlic cloves, chopped
1 lb swiss cheese or 1 lb mozzarella cheese, sliced thin
1/2 cup butter, melted (1 stick)

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