Last weekend I made this amazing breakfast for myself. It was one of those recipes that accidentally comes out delicious...the kind that makes people take pictures of their food to post on facebook in the hopes that someone will recognize the talents that could take them from a boring office job to the final rounds of Top Chef. Luckily, I didn't go down that path.
Instead I remembered that's exactly why I have a blog. You're not ready for me, Padma Lakshmi.
When I went to make it a second time for photographic reasons, I found that someone (not mentioning names) had eaten the last of the tomatoes (I suspect Maus). So you can't see them here, but they are an essential part of the process.
Southwestern Sunday Breakfast
1/4 cup thinly sliced sweet onion
salt, to taste
handful of fresh or frozen spinach
ground cumin, to taste
cayenne pepper, to taste
5 grape tomatoes, cut in half lengthwise
1-2 tbsp tomato salsa
Add a bit of cooking oil to a non-stick pan and heat on medium. Add the onions and salt, and saute until onions are translucent. Throw in the spinach, cumin, and cayenne pepper and continue to cook until spinach is wilted and heated through. Add the tomatoes and cook until they are warm. Transfer this mixture to a plate.
Allow the pan to cool briefly, then turn the heat back to low. Cook your eggs over easy, then slide on top of the spinach mix. Finally, briefly heat the salsa in the pan, just to warm it. Pour it over the rest of the breakfast.
I recommend eating this with a piece of toast. All that yolk and salsa makes for deliciously sloppy remains.