Ingredients (for a single serving):
- Olive oil
- A clove or two of garlic, minced.
- Half an onion
- 1-2 tomatoes, chopped
- 1-2 jalapenos, finely chopped
- Some spices (I used Whole Foods Grind to a Salt which has nice little mix of stuff in it. Get creative. Have fun.)
- 1/2 cup or so of water
- Spinach (optional)
- 2 eggs
- A handful of basil, chopped
- A bit of feta
Cook it up:
1. Heat some olive oil in a medium sized pan. Throw in the garlic and stir for about 30 seconds. Add in the onion and cook until the onion is translucent and soft.
2. Add in the tomatoes, jalapenos, and spices. Add in some water. The amount you add will depend on the consistency you want for your sauce. Simmer it all for about 10 minutes to bring all the flavors together. Add salt and pepper to taste. If desired, you could put the mixture in a food processor/blender at this point to make a smoother sauce. I liked the texture as it was, so I chose not to do that. Plus, that just makes more dishes. And food processors suck to clean. I did, however, decide to stir in a nice big handful of chopped spinach and cook until it was just wilted.
3. Turn the heat to low-ish. Make a little well in the tomato mixture and crack an egg in. A little ways away, make another well for the second egg and crack it in as well.
4. Put a lid on the pan and cook until the eggs are set. I like to cook mine for about 10 minutes so that the whites are set, but the yolk is still runnnnny. If you prefer a less runny yolk, cook it longer.
5. Top it all off with some cheese and basil! Eat with a nice piece of bread. I had some toasted ciabatta with butter. HOLY YUMGASM!