2 cups chopped, peeled and diced shallots
1 (1 ounce) package cream cheese, softened
3 tablespoons chopped green onions
1 (4 ounce) package cream cheese, softened
1 cup chopped fresh spinach
1 (1 ounce) package cream cheese, softened
4 eggs
1/4 cup chopped onion
1/4 cup chopped green bell pepper
2 (3 ounce) cans diced tomatoes with green chile peppers
In a large bowl, mix shallots, cream cheese, green onions, cream cheese, spinach, cream cheese, and cream cheese mixture. Shape with spoon or pastry blender.
Heat a medium saucepan of water in 3 tablespoons of oil. Stirring constantly, cook shallots in oil until golden brown. Remove 1 tablespoon from saucepan, and press eggs into egg mixture. Stir gently to coat. Place spinach mixture in saucepan. Bring water to a boil. Mix in chopped tomatoes and green chiles.
Reduce heat to medium-low and stir in shallots. Simmer, stirring occasionally, for 5 minutes. Reduce heat to medium-low and stir in cream cheese mixture.