|Fried egg with squash and tomatillo|
Fried Egg with Squash and Tomatillo
This taste explosion of this entrée comes as a surprise – the tangy tomatillo sauce creates the bed for the caramelized squash with the egg providing both a protein source and sauce to bathe the dish. The recipe is surprisingly simple, taking less than 40 minutes to prepare – add a green salad, some bread and you are done. It will serve 4 and provide an elegant entrée.
Turn on the broiler. Place 1-2 jalapenos halved lengthwise, ½ lb tomatillos and 2 peeled garlic cloves in an ovenproof dish and broil until the tomatillos are charred, about 7-10 minutes.
|Roasted tomatilla, jalapeno, and garlic|
Swirl 2 Tb olive oil in a large skillet, heat. Add 4 ½ C one inch diced yellow and green squash. (About 1-¼ lbs). Add squash in a single layer in skillet – if necessary do 2 batches. Salt and cook 4-5 minutes or until caramelized. Stir and cook 4-5 min more, or until tender. Remove from heat; stir in 3 Tb chopped fresh cilantro. Season as needed with additional salt. Cover to keep warm.
Transfer tomatillo mixture from broiler to blender with 4-5 sprigs of cilantro. Blend on high until smooth. Slowly add 2 Tb olive oil to blender. Season to taste with salt and 2 tsp fresh lime juice. Set aside, cover to keep warm.
Using a nonstick frying pan, add 1 ½ Tb olive oil and heat. One at a time, crack 4 eggs into a small bowl. Tip the bowl gently, sliding the egg into the heated pan. Repeat with all 4 eggs. Keep the heat low so you can control the cooking. Season with salt and fry 3-4 minutes, or until the whites are cooked and the yolks just begin to set (if you cook too long, you lose the “sauce” for the dish). It is sometimes useful to put a lid on the pan to encourage the whites to set up.
To serve, spoon 4-5 Tb warm tomatillo sauce in 4 shallow dishes. Mound roasted squash in center. Top with fried egg. Garnish with cilantro sprig and lime wedge and serve immediately. Sit back and take in the praise. Really.