Happy Monday, everyone!
How was your weekend?? It wasn’t nearly as cold and rainy as previously forecasted which was great since we spent most of the afternoon on Saturday outside at Fork & Cork! I won’t get into too many details (check back Friday), but suffice it to say that it was a glorious afternoon well spent. Here’s a little preview:
Then, unfortunately, the cold that I’d been trying rather successfully to ignore finally caught up with me on Sunday, so I spent most of the day catching up on Project Runway and Smash episodes I had taped on the DVR… Apparently an afternoon spent outdoors wine tasting isn’t the best way to prevent getting sick. Who knew? However, soup is currently on the stove and hopefully it will be enough of a cure to get me through this week and onto yet another busy weekend–visiting with in-laws in DC!
Somehow, I still mustered enough strength (might have been the 11 hours of sleep I got Saturday night…) to make a big Sunday breakfast because well, you have to have priorities. I had come across a recipe for Spanish Eggs while browsing the Better Homes & Gardens website the other day, so I decided to use it as inspiration yesterday morning.
I must say that I have been on a crazy egg kick lately. I’ve been eating poached or over easy eggs (dipping eggs!) nearly everyday for breakfast and often for lunch and/or dinner when I have the opportunity. This recipe is the best of both worlds: after you fry together the onions, garlic, potatoes, peppers, and tomatoes, you create little spots in the pan to drop the eggs in and “poach” until just the whites cook and the yolk is still wonderfully runny.
I splurged on a bit of cotija cheese for the topping and served with a generous side of corn tortillas–delish!
Spanish Poached Eggs
*Adapted from Better Homes & Gardens
1/2 white onion, chopped
2 cloves garlic, chopped
1/2 poblano pepper, chopped
1/2 jalapeno, chopped
1 14.5oz can diced tomatoes
1 potato, diced
salt, to taste
pepper, to taste
green onions, for garnish
Heat olive oil in a large frying pan.
Saute onions, garlic, and peppers until onions are translucent, about 2-3 minutes.
Pour in tomatoes (with the juice) and combine before stirring in the potatoes.
Continue to cook until potatoes are soft, about 10-12 minutes.
Then, create two holes in the potato mixture in the pan. Crack eggs into a small, shallow bowl then carefully slide into the spots in the frying pan.
Cook until the egg whites are completely cooked and the yolks are still runny, about 4 minutes.
Sprinkle with cotija and green onions, and serve with corn tortillas.
Time: 25 minutes