{"id":7341,"slug":"eggs-spanish","title":"EGGS SPANISH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggs","fresh or canned tomatoes","minced green onions","garlic","parsley","a laurel leaf","salt","pepper","cayenne pepper to taste","a slice of butter","a little flour"],"ingredients_norm":["egg","fresh or canned tomato","green onion","garlic","parsley","laurel leaf","salt","pepper","cayenne pepper","butter","little flour"],"steps":["Boil eggs hard; after cooling, remove shells and halve lengthwise.","Cook for thirty minutes fresh or canned tomatoes with minced green onions, garlic, parsley, a laurel leaf, salt, pepper, and cayenne pepper to taste.","Strain.","Melt a slice of butter, add a little flour, and then add sauce gradually.","Cook ten minutes; place eggs carefully in sauce and serve."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w57:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"7b5ee814243efc4b18e5470e9c0a140ab1293e0873ac67f488b6beed3980b73a","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T16:59:23Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/eggs-spanish"}