Batatas Con Huevos Mexican Comfort Food Recipes

BATATAS CON HUEVOS -- MEXICAN COMFORT FOOD

Steps:

• Preheat the oven to 350 degrees F.
• Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
• Alternatively, you can bake them in the oven for 1 hour.
• Let cool until you can handle them with your bare hands.
• Trust me on this one, you don't want to be playing hot potato.
• Cut each potato in half.
• Pare off a tiny sliver of what will become the bottom of your potato, so it can stand on its own and not roll around.
• Scoop out the flesh and leave just a small layer of potato around the shell.
• Use the scooped out potato to make mashed potato, or save for another use, but you're not going to need it for this recipe.
• Line the 4 potato shells with the wilted spinach leaves.
• Crack each egg into a potato shell.
• Make sure the yolk doesn't break (you may want to crack the egg into a cup first and then gently pour it into the potato.
• Season with salt and pepper to taste.
• Top with grated cheese.
• Place the potatoes on a baking sheet (good idea to line it first with parchment paper).
• Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
• In the meantime, make the salsa by combining all the ingredients.
• You can make it as chunky or as smooth as you like.
• Serve the potatoes with some salsa on the side.

MIGAS CON HUEVO

Steps:

• Tear tortillas in small pieces.
• Fry in skillet in hot oil until crisp.
• Add onion to hot oil just before tortillas are done.
• Drain excess oil.
• Beat eggs in bowl.
• Add eggs, salt and tomato sauce to pan and scramble.
• I would also scramble in 1/2 cup mild shredded cheese and as a personal prefrence I'll use a little more tomato sauce!

MIGAS CON HUEVOS

Steps:

• Cut or tear the bread into small pieces. Heat the 2 tbsp olive oil in a large heavy-bottomed frying pan over medium heat.
• Add the bread pieces and toss to coat. Keep stirring until the bread is lightly golden (3-4 minutes). Remove and drain on paper towels. Season with salt and pepper and allow to cool.
• Heat 2 tbsp of oil in the same frying pan. Add the onions, garlic and peppers and stir until softened, about 10 minutes.
• Add the ham, chorizo and paprika and continue to cook on medium high until lightly browned, 10 minutes. Sprinkle with half the bread pieces and stir through. Remove from heat and keep warm.
• Heat the remaining oil in a clean frying pan and when hot, crack the 4 eggs into the pan. Scoop hot oil over the eggs so the outer edges become crispy while the inner yolk is still liquidy and soft.
• Remove eggs and drain the oil off.
• To serve, divide the remaining breadcrumb mixture among 4 serving bowls, top with the warm ham mixture and top this with the fried egg.