Eggs Over-Easy with Spinach and Salsa Verde
You may notice that many of my recent recipes lately have revolved around chilies. Red and green. I just find their diversity so versatile!
This recipe is a take on a ‘diet’ breakfast I relied heavily on at one point. I would always eat one egg, either fried and topped with salsa or over-easy on spinach with salt and pepper. Eventually I started combining those ideas. With the good protein from the egg, fantastically satisfying heat from the salsa, and a heaping serving of spinach to bulk it out, this yolk sauced breakfast was a perfect healthy choice.
After I made the pozole verde, (and discovered a few mystery pounds that have shown up as of recent,) the idea of reuniting myself with my estranged healthy breakfasts ‘friend’ took on a new style, fresh salsa verde with egg and spinach!
Although you can choose to leave the chilies raw I highly suggest sauteing them for just a moment. This not only tones down the spice (not that the chilies below are hot at all) but the warm chilies along with the egg have just the right amount of heat to very gently soften the spinach, without actually wilting it.
I happen to like a runny yolk to sauce my spinach, but these ingredients also make a fantastic omelet.
Either way, the salsa verde is really easy to make and holds over well in the fridge, making it easy to whip this breakfast up on even the busiest of work mornings. I might even suggest you try grilled salsa verde for something a little different. Be sure to add some jalapenos or serranos if you want some spice, as the others in this recipe are not particularly hot.
Salsa Verde for Eggs and Spinach
By: semiserious chefs
Makes: 2+ cups salsa, 4-6 servings
Ingredients:
- 1 pablano chili, diced
- 1 anaheim chili, diced
- 3 yellow chili peppers, diced
- 3-4 medium tomatillos, diced and strained
- 1/3 of a large white onion, diced
- 1/2 cup chopped cilantro (optional)
- 1 T white vinegar
- 1/4 t salt
- 1/2 T lime juice (juice of one key lime)
- 1-2 eggs per person
- 1 cup or more spinach* per person, as desired
- salt and pepper
*You can also use another favorite green of choice.
Directions:
- Dice the chilies and onion. Dice the tomatillos and strain them for a minute in a sieve over the sink. Add all of these together with the cilantro if using, the vinegar, salt, and lime juice. This can be made ahead and stored in the fridge for several days.
- Prep a medium skillet with cooking spray and warm over medium-high heat. Add 1/3 to 1/2 cup of salsa for each guest and saute for about 1 minute, tossing regularly, just enough to slightly soften the peppers and onion, but not so much as to turn them to mush. Remove from heat and store temporarily in a bowl.
- Prep the same pan over medium-high with cooking spray, and add one egg, making sure not to break the yolk. Sprinkle with salt and pepper, and fry until most of the white is opaque. Gently flip/roll the egg over, again without breaking the yolk, and fry for an additional few moments until all of the white has been cooked, but the yolk still remains soft. Once you have the hang of it, you may be able to cook more than one egg at a time in a large pan.
- Add a sufficient amount of spinach to each plate, top with 1/3-1/2 cup salsa verde, and 1 or 2 eggs over-easy. Dash with salt and pepper to taste.
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