Fiesta Eggs


These Fiesta Eggs, so named for their gorgeous color combination and my daughter telling me "it looks like the eggs are having a party, Mama!," are so easy and so delicious that I've been eating them two or three times a week lately. I make them alongside the kiddos scrambled eggs, and they take no extra time at all.  Yum, yum, and yum-O.



Fiesta Eggs, Ingredients:

  • Garlic, about 1 small/med clove, minced
  • Onion (I'm partial to sweet yellow), thinly sliced, about 1/3 - 1/2 cup
  • Sweet peppers, chopped, about a cup
  • Spinach leaves (I usually use frozen), a few heaping handfuls
  • Eggs, 2-3
  • Rendered bacon fat (or other fat of choice), enough for sauteing

Fiesta Eggs, Directions:

  1. Saute garlic, onion, and sweet peppers in bacon fat on medium/low heat until onions are translucent and peppers are becoming limp.
  2. Add spinach (and more fat if necessary), and saute until spinach is thawed and heated through (if using frozen) or limp and heated through (if using fresh).
  3. Spread veggies evenly around the pan and crack eggs on top. Use a fork or spatula to spread the egg whites out a bit so they will cook evenly.
  4. Wait. (The spinach will start to get deliciously crispy along the edges and underneath)
  5. When the whites are cooked through and the yolks are to your liking, ENJOY!





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