Tuesday, March 24, 2015

Taco Night: With Eggs!

Tuesday is Taco Night.

But, what to do when the cupboards are mostly bare and the only thing in the fridge are eggs, cheese, some hot peppers and plain yogurt?  Make a delicious dinner for two, of course!
Spicy Eggs and Rice
Ingredients:
2 cups cooked brown/white rice
1 taco seasoning packet (or use your own mix of garlic powder, paprika, cumin, chili powder, salt/pepper)
1/2 cup water
1/2 cup salsa (mild or medium)
1/4 cup sliced jalapenos
1/4 cup shredded cheddar cheese
2 eggs
2 TBS minced cilantro
Plain yogurt (or sour cream)
Hot sauce

Minimal MESS/ingredients/clean-up: Category 1

To Do:
  • Combine the rice, taco seasoning and water in a large skillet over medium-high heat. Cover and cook until the rice has soaked up all the liquid.
  • Stir in the salsa and hot peppers and cook a few minutes more. Sprinkle with the cheese.
  • Make "holes" in the rice for the eggs, then gently crack the eggs into the spaces.
  • Reduce the heat to low and cover. When the whites of the eggs have started to solidify and the yolks wiggle when you gently shake the pan, remove the pan from the heat, but keep covered.
  • To serve: Use a spatula to gently place some rice and one of the eggs on each plate. Sprinkle with cilantro, and top with the plain yogurt (or sour cream) and hot sauce to taste. If you get to the table without much of a delay, the eggs should still be sunny side up (whites cooked, yolks a bit runny), which makes for a delicious bite when stirred into the rice mixture.
  • Serve with avocado slices topped with lime juice, salt, cilantro and a bit of chili powder, and/or quick quesadillas made on the stove using two flour tortillas and a heap of cheddar cheese.
Hooray for Taco Night!
xoxo

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