Filed under: By Main Ingredient, By Origin, Eggs, Mexican
Sorry the picture here is so screwy, but I had to share this recipe for Mexican eggs.
Two things that I always have in my fridge are eggs and potatoes. Both are cheap bases upon which to start a meal: they are like blank canvases to draw on, using different combinations of flavors to make them distinct each time.
I often make a big omelette for dinner by combining eggs, fromage frais (similar to crème fraiche, sour cream or strained yogurt) and a little bit of milk to form the base, and then adding different toppings, like a pizza or a frittata. This time, however, I had some frozen spinach and some shredded cheese and salsa from our Mexican party the night before. It was immediately apparent that the omelette wasn’t going to hold together, so I just scrambled everything. With some sweet cooked onions and some Mexican seasonings, this made a delicious breakfast.
Mexican Eggs (serves two)
1 tsp. canola oil
1/2 red onion, chopped
4 eggs
3/4 cup store-bought salsa
1/4 cup fromage frais
1/2 cup frozen spinach, thawed and drained
1/4 cup shredded cheese (cheddar, mozzarella… whatever you have)
1 tsp cumin
1 tsp coriander
1 tsp hot red pepper
In a large skillet, heat the canola oil over medium heat. When the oil is hot, add the onions. Cook until softened and sweet. Turn the heat down to low. Crack the eggs into the skillet and add the fromage frais, salsa, shredded cheese and spinach. Cook, stirring constantly and scraping the bottom of the pan with a spatula, until the eggs are cooked through but still loose. Add the seasonings and fold in. Serve with extra fromage frais or sour cream and hot sauce.
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