Spanish Eggs


  • 1/4 cup butter or margarine
  • 1/2 cup onion
  • 1/2 cup green pepper
  • 1/4 cup flour
  • 1 can tomatoes (1 lb. size)
  • salt to taste
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  • 1 cup grated cheese
  • 2 cup noodles, cooked in salted water
  • 6 hard-cooked eggs


In a skillet, melt butter or margarine, add onion and green pepper. Cook lightly but do not brown. Add flour and tomatoes and cook until thick. Add salt to taste and grated cheese. In a buttered casserole put half the noodles, sliced 3 eggs and over all put half of the tomato mixture. Repeat the layers. Bake at 350 for 25 minutes.

By Robin from Washington, IA


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