Batatas Con Huevos -- Mexican Comfort Food

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 large red potatoes
• 1 cup spinach leaves, wilted
• 4 whole raw eggs
• salt and pepper
• 1 cup grated cheese
• 1 cup tomato, chopped
• 1 jalapeno pepper, deseeded and chopped
• 1/4 cup chopped onion
• 4 sprigs cilantro, minced
• 4 sprigs basil, minced
• 2 teaspoons lemon juice
• salt and pepper

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
• 3 alternatively, you can bake them in the oven for 1 hour.
• 4 let cool until you can handle them with your bare hands.
• 5 trust me on this one, you don't want to be playing hot potato.
• 6 cut each potato in half.
• 7 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.
• 8 scoop out the flesh and leave just a small layer of potato around the shell.
• 9 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.
• 10 line the 4 potato shells with the wilted spinach leaves.
• 11 crack each egg into a potato shell.
• 12 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.
• 13 season with salt and pepper to taste.
• 14 top with grated cheese.
• 15 place the potatoes on a baking sheet (good idea to line it first with parchment paper).
• 16 bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
• 17 in the meantime, make the salsa by combining all the ingredients.
• 18 you can make it as chunky or as smooth as you like.
• 19 serve the potatoes with some salsa on the side.