Monday, July 13, 2015

Huevos Whatever

Here's another "open a can of" recipe that works for any meal.  It's particularly good as second breakfast after a long run.  There has been some controversy over what to call it, as my roomie thought it looked Christmasy but I feel that the number of green things in the dish was more important.  (I also suspect that giving it a holiday name might limit the number of weekends that some people would be willing to eat it.)  We have currently settled on calling it "Huevos Verdes" when it's snuggled under a blanket of guacamole* or using "Huevos Navidad" when it's topped with golden shredded cheese.  Whatever the name, I call it stupendous weekend food:

Huevos Whatever/Huevos Verdes/Huevos Navidad

approx. 1 tsp butter
14 oz can fire-roasted diced tomatoes
1/2 bag of frozen chopped spinach (they are 12 oz, I think?)
1 tsp ground cumin
1 1/2 tsp chili powder
2-4 eggs
Guacamole or shredded cheese

Melt the butter in a frying pan or saute pan over medium heat.  Add tomatoes (with their juice) and heat until simmering.  Add frozen spinach.  Heat, stirring occasionally, until spinach is warmed through.  Thoroughly mix in cumin and chili powder.  Simmer until liquid has thickened/evaporated to your taste.  Turn the heat down to medium-low and use a large spoon to make one depression in the mixture for each egg.  Break the eggs into the nests you made for them.  Put a lid on the pan and cook until the egg is done the way you like it.  (I like runny yolks, my roomie prefers solid ones.  He's a bit odd.)  Scoop into bowls and top with guacamole or shredded cheese.  Enjoy!

What will you call yours?  Leave a comment and let me know!  (Or leave a comment and correct my admittedly faulty Spanish--whatever pleases you most.)

*Thanks for that description, Papa Don.  It's a comforting dish and that was the perfect phrase for it.

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