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:
- Saute garlic, onion, and sweet peppers in bacon fat on medium/low heat until onions are translucent and peppers are becoming limp.
- 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).
- 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.
- Wait. (The spinach will start to get deliciously crispy along the edges and underneath)
- When the whites are cooked through and the yolks are to your liking, ENJOY!