|eggs sunny-side up over sautéed peppers, spinach, onion, garlic,|
with avocado and crispy tortilla strips
|eggs in purgatory, Tex-Mex style (and gluten-free)|
Eggs in Purgatory, Tex-Mex Style
2 hearty servings
1 tablespoon extra virgin olive oil
half a brown onion, diced (about 1/4 cup)
2 red bell peppers, roasted, peeled and diced3 cloves garlic, minced
2 tablespoons chopped jalapeños
1/4 cup frozen spinach, defrosted
2-3 tablespoons freshly grated cheddar or monterey jack cheese
1 tortilla (gluten-free if cooking g-f), cut into long, thin strips and toasted under the oven broiler till crispy
half an avocado, sliced
hot sauce (Cholula, Tabasco) and additional jalapeño slices (optional)
Heat a large skillet over medium high heat. Add the oil and swirl to coat the pan, then add the onion. Sauté for 3-4 minutes, stirring often, until onion begins to turn translucent. Add the diced bell peppers, garlic, jalapeños, and spinach, and sauté for another 5 minutes or so, stirring occasionally. Turn the heat down to medium-low, cover, and continue to cook for another 7-8 minutes, until the bell peppers are soft.
Remove the cover from the vegetables, and crack four eggs over the vegetables, leaving about an inch between each egg and taking care not to break the yolks. Cover again, and continue to cook until the eggs are just about done-- the whites opaque and the yolks still runny. Sprinkle the grated cheese evenly over the eggs, and continue to cook for another minute or so, until the cheese is melted.
Arrange the avocado slices on the side of each plate, then serve two eggs in purgatory onto each plate, topping the eggs with the crispy tortilla strips (make sure the tortilla strips are gluten-free if cooking g-f). Serve immediately with Cholula, Tabasco, and additional jalapeño slices, if desired.