Saturday, May 12, 2012

Spanish Eggs

Spanish Eggs, as we call them, are SO easy to make!  I learned the technique when I worked in a small European style restaurant during high school.

Spanish Eggs
(makes 2 large servings)

1 Tbsp Olive Oil
1 Green Onion
1 diced tomato
1 diced avocado
1 handful baby spinach

1 cup Salsa (we like it hot!)
4 eggs
Cumin, salt and pepper to your liking
Chopped fresh cilantro
2 small whole wheat tortillas, cut into 1/8th slivers and toasted with a sprinkle of cumin 

Sauté onion, tomato, avocado and spinach until cooked through and spinach is wilted. Add salsa and combined with ingredients. Crack eggs on top of mixture and season, cover and let simmer until eggs are cooked to your liking (I like mine still runny and it takes about 8-10 minutes).

Serve in large bowls with toasted tortillas and sprinkle with chopped cilantro. Enjoy! 

You can change up this recipe any way you like! Try adding black beans or corn to the mix. Make it spicy with hot salsa, hot pepper flakes and hot sauces. Tone it down by adding mango instead of avocado and using mild salsa. Any way it's a great way to add veggies to your breakfast or brunch menu!


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