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Source: The Working Family's Cookbook

Spanish Eggs
This is a great microwave meal made from leftover chicken and ham.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 11 minutes
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1 tablespoon Vegetable Oil
1/4 small onion, finely chopped
1 clove garlic, finely chopped
1/2 green pepper, stemmed, seeded and finely chopped
1/2 cup cooked chicken, diced
1/2 cup cooked ham, diced
2 tablespoons all-purpose flour
3/4 cup chicken broth
1 1/2 teaspoons chopped fresh basil, or 1/2 teaspoon dried
1 tomato, peeled, seeded and chopped
2 tablespoons butter or margarine
4 eggs
parsley, for garnish
Salt and freshly ground black pepper, to taste




Combine the oil, onion, garlic and green pepper in an 8-inch glass pie plate. Microwave on High (100 percent) for 1 minute until the onion has softened.

Add the chicken and ham. Stir in the flour and add the chicken broth and basil. Microwave on High (100 percent) for 3 minutes. Add the tomato and microwave on High (100 percent) for 1 minute. Season with salt and pepper to taste and set aside.

Put the butter in a shallow, microwave-safe dish and microwave on High (100 percent) for 1 minute or until melted. Break the eggs onto the dish and pierce the yolks with a fork. Microwave on Medium (50 percent) for 3 to 5 minutes or until set. Slide the eggs onto the meat and vegetables and garnish with parsley.





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