Spanish Eggs

This recipe was introduced to me by my mother-in-law over 10 years ago. It's been a part of their Christmas-tree-cutting-brunch tradition for a very long time.  It's warm and comforting and the perfect meal after trudging through the snow finding that perfect tree! Spanish Eggs are often served with tortillas, but we usually forgo them; they're delicious as is!

Ingredients:

• 1 White Onion (chopped)
• 1 Green Bell Pepper
• 2 Garlic (clove)
• 2 tbsp Chili Powder
• ¼ Cup Butter
• 2 cans Tomato Paste
• 1 Cup Water
• 2 ½ cups Milk
• ½ Cup Green Olives (sliced)
• 1 tsp Paprika
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tbsp Dried Parsley
• 16 Eggs
• Sea Salt & Black Pepper to taste
• 2 Cups Cheddar Cheese (shredded)

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Directions:

1. In a large saucepan cook onion, green pepper, garlic and chili powder in butter until tender. Stir in tomato paste, water, milk, olives and remaining spices. Cook over low heat for 15 minutes, stirring occasionally.
2. Pour half of tomato mixture into 2 quart shallow baking dish (or large cast iron pan), break eggs into mixture. Spoon remaining tomato mixture over eggs. Salt and pepper to taste. Bake at 350F for 15 minutes or until eggs are set. Garnish with cheese. Enjoy!​