Batatas Con Huevos -- Mexican Comfort Food

Recipe by Mirj2338
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large red potatoes
  • 1
    cup spinach leaves, wilted
  • 4
    whole raw eggs
  • salt and pepper
  • 1
    cup grated cheese
  • Salsa
  • 1
    cup tomatoes, chopped
  • 1
    jalapeno pepper, deseeded and chopped
  • 14
    cup chopped onion
  • 4
    sprigs cilantro, minced
  • 4
    sprigs basil, minced
  • 2
    teaspoons lemon juice
  • salt and pepper
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Poke the potatoes all over with a fork and nuke in the microwave for 15 minutes.
  • Alternatively, you can bake them in the oven for 1 hour.
  • Let cool until you can handle them with your bare hands.
  • Trust me on this one, you don't want to be playing hot potato.
  • Cut each potato in half.
  • 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.
  • Scoop out the flesh and leave just a small layer of potato around the shell.
  • 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.
  • Line the 4 potato shells with the wilted spinach leaves.
  • Crack each egg into a potato shell.
  • 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.
  • Season with salt and pepper to taste.
  • Top with grated cheese.
  • Place the potatoes on a baking sheet (good idea to line it first with parchment paper).
  • Bake in the oven until the eggs are set and the cheese is melted (about 20 minutes).
  • In the meantime, make the salsa by combining all the ingredients.
  • You can make it as chunky or as smooth as you like.
  • Serve the potatoes with some salsa on the side.
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